365 Fish or Bob Garners Guide to North Carolina Barbecue

365 Fish

Author: Antal Vida

From rainbow trout to houting and European hake to the New Zealand longfin eel: 365 fish from around the world are represented here, each with a brief informative text and uniquely detailed color drawing. An indispensible companion for every culinary enthusiast.

Go to: Negotiation as a Social Process or Raising Money for Education

Bob Garner's Guide to North Carolina Barbecue

Author: Bob Garner

If you want to get a native North Carolinian riled up, all you have to do is bring up the subject of barbecue. In barbecue, you'll find a fusion of North Carolina cultures and cooking influences-and controversy.

For the uninitiated, the arguments that create this controversy boil down to these simple questions: which sauce is better-eastern or western (Lexington-style)? should you cook the whole hog or just the shoulder? should the meat be cooked over anything but wood?

In the east, barbecue is made from the whole hog; in the west, only the shoulder is used. The eastern sauce is vinegar-based, with no tomatoes or sugar but plenty of pepper. The western sauce, which is most commonly called "Lexington-style," has ketchup, perhaps some Worcestershire sauce and some brown or white sugar added to the basic vinegar mixture.

Since North Carolinians love to choose sides in the great barbecue argument, you can bet they have even more trouble selecting the best barbecue establishment. Now, Bob Garner, one of North Carolina's best-known and most recognizable authorities on the state's favorite cuisine, has entered the foray.

In 1994, Garner began doing short features about barbecue for UNC-TV's statewide magazine program, North Carolina Now . In 1996, he published North Carolina Barbecue: Flavored by Time (now in its fifth printing) and produced a one-hour television special based on the book. That program became a staple during public television's annual pledge drive and the use of the book and videotape as a pledge incentive proved highly successful.

In Bob Garner's Guide to North Carolina Barbecue, Garner describes what he feels are the 100 best barbecue restaurants in North Carolina. They range from well-known establishments to holes in the wall located off the beaten track. Each entry includes some of the restaurant's history, as well as a description of its ambiance, menu, and cooking method. It also includes its location and hours of operation.

More than any other food, barbecue reflects the tradition of a disappearing, rural-based lifestyle in North Carolina. Bob Garner's Guide to North Carolina Barbecue will be the authoritative reference for those interested in preserving this heritage through the patronage of great barbecue joints from the mountains to the sea.

Author Biography: Bob Garner's 11-year association with North Carolina's public television network resulted in the production of several programs about barbecue and traditional cooking. In addition to "North Carolina Barbecue: Flavored by Time", he also produced "A North Carolina Pig Pickin'", "North Carolina Country Cookin'", "More North Carolina Country Cookin'" and "Homecoming: Food, Fellowship and Faith". He is a regular contributor to Our State magazine and was the subject of a 2001 feature in Southern Living. Garner also hosted a segment on North Carolina barbecue on ABC's Good Morning America. He lives in Burlington, North Carolina.