Bookcover of Kansas City-Style Barbecue
Booktitle:

Kansas City-Style Barbecue

Cuisine of the Midwestern United States, Cuisine of Omaha Cuisine of the Midwestern United States, Cuisine of Omaha

Serv (2012-04-02 )

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ISBN-13:

978-613-8-61115-8

ISBN-10:
6138611152
EAN:
9786138611158
Book language:
English
Blurb/Shorttext:
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Kansas City barbecue refers to the specific style of slow smoked meat that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow smoked over a variety of woods and then covered with a thick tomato and molasses based sauce.The Kansas City Metropolitan Area is renowned for barbecue. Kansas City, Missouri has more than 100 barbecue restaurants and is the "world's barbecue capital." There are large, well attended barbecue cooking contests, the two most notable being in nearby Lenexa, Kansas and at the American Royal. Knoephla, also spelled knephla (play /ˈnɛflə/), is a type of dumpling, commonly used in soups. The word is related to the modern German dialect word Knöpfle, meaning little knob/button. Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew. It is particularly common in the U.S. states of Minnesota, South Dakota, and North Dakota, where there was significant settlement of German emigrants from the Russian Empire.
Publishing house:
Serv
Website:
http://www.betascript-publishing.com
Edited by:
Oscar Sundara
Number of pages:
68
Published on:
2012-04-02
Stock:
Available
Category:
General Social sciences
Price:
29.00 €
Keywords:
City, style, Restaurant, Restaurants, barbecue, Kansas, Perry, Sauce, City-

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