This reference guide can help those looking to immerse themselves in the culture of Carolina-style barbecue. It features the history of the culinary style in North and South Carolina, and serves up distinctly regional sauces and signature side dishes from pitmasters. Perhaps most importantly, it tells you where to consume the author’s “best of the best” barbecue offerings (be it sliced, pulled or chopped). It also includes maps, full-color photographs, notes on wood types and tips for cooking your own pork shoulders and whole hogs, as well as colorful stories from pitmasters and trendsetters. “Barbecue Lover’s The Carolinas” is written by Robert F. Moss. Softcover, 217 pages, $21.95; e-book $20.99.

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