In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue-America's original barbecue-through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs.
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Tasting Beer, 2nd Edition
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Cider Country : How an Ancient Craft Became a Way of Life
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Pilsner : How the Beer of Kings Changed the World
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