Ed Mitchell's Barbeque

"This book is a tribute to the “unspoken cuisine of America” and to the authors’ enslaved ancestors, the first pitmasters of eastern North Carolina. The recipes are delectable. The star is whole hog BBQ, pit-roasted over hot embers with a vinegar-based sauce, and traditional sides, like Tobacco Barn Brunswick Stew, Church Ladies’ Candied Yams, and Ed’s Shindig Slaw. But we also get some fresh takes, like Smoked Collard Green Dip, Bougie Barbequed Whole Turkey, and Smoked Tofu Burnt Ends. This is one of those special regional cookbooks that reads as a rich cultural and historical memoir told through the lens of foodways."