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More copies of this ISBN:Southern Belly Rev Editionby John Edge
Synopses & ReviewsPublisher Comments:John T. Edge, "the Faulkner of Southern food" (the "Miami Herald"), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block cafes, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions.
In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you'll enjoy the most savory history that the South has to offer. Review:andquot;Edge is a man on a mission, a mission to preserve and celebrate two of America's greatest cultural gems: the food and the food lore of the South. . . . Southern Belly is the apotheosis of Edge's great passions for Southern food and Southern people. The book is filled with pictures, drawings, maps, stories, recipes and--most important--a carefully culled selection of Southern restaurants that serve what Edge calls 'honest food.' He is a spirited guide . . . What he does best: uncover another unsung gastronomical treasure with a surprising, uniquely Southern story.andquot;--Salon.com Review:andquot;To be in the company of a mind this curious is a pleasure.andquot; and#8212;The New York Times Book Review Review:andquot;Sit back and travel with accomplished food writer Edge as he presents some of the best and most unique restaurants the South has to offer. . . .Without a doubt, Edge demonstrates just how much food is woven into the fabric of the South. This book will score high.andquot; and#8212;Library Journal Review:andquot;The book blends history, culture and good eating, with visits to more than 200 restaurants.andquot;--Atlanta Journal Constitution Synopsis:In this updated and expanded edition, with recipes from some of the South's most famous kitchens, John T. Edge, andquot;the Faulkner of Southern Food,andquot; travels the back roads from Texas to Virginia, from chicken shack to fish camp, from barbecue stand to pie shed, to bring you the most savory food and history the South has to offer. InSouthern Belly, you'll find a South hidden in plain sight, where cooks who've been standing tall by the stove since Eisenhower was in office serve local specialties found nowhere else. The perfect traveling companion, Edge reveals the stories and secrets behind this mouthwatering food as he guides you to more than two hundred places that have quietly become Southern institutions. About the AuthorJohn T. Edge is a contributing editor at Gourmet.He also writes for the New York Times and the Oxford American and appears on the Food Network's The Secret Life of...and NPR's weekend All Things Considered.His work has been featured in the last six Best Food Writings annuals, and his books include A Gracious Plenty and Fried Chicken: An American Story. Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the Atlanta Journal Constitution's Table of ContentsContents xi Introduction: An Appetite for Context 1 Alabama 31 Arkansas 51 (North) Florida 75 Georgia 105 Kentucky 127 Louisiana 163 Mississipi 191 North Carolina 219 South Carolina 243 Tennessee 271 (East) Texas 295 Virginia 317 Thanks 321 Photograph Credits 327 Places What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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