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2 Burnside Cooking and Food- US Southern

More copies of this ISBN

This title in other editions

Southern Belly: The Ultimate Food Lover's Companion to the South

by

Southern Belly: The Ultimate Food Lover's Companion to the South Cover

 

Synopses & Reviews

Publisher 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 cafés, 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.

Synopsis:

In this updated and expanded edition, with recipes from some of the South's most famous kitchens, John T. Edge, "the Faulkner of Southern Food," 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. In Southern 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 Author

John 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 Sa

Table of Contents

Contents
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

Product Details

ISBN:
9781565125476
Author:
Edge, John
Publisher:
Algonquin Books of Chapel Hill
Author:
Edge, John T.
Subject:
Cookery, american
Subject:
Essays
Subject:
Restaurants
Subject:
Regional & Ethnic - American - Southern States
Subject:
COOKING / Essays
Subject:
Cookery, American -- Southern style.
Subject:
Restaurants - Southern States
Subject:
Cooking and Food-US Southern
Subject:
COOKING / Essays & Narratives
Copyright:
Edition Description:
Trade Paperback
Publication Date:
20070631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
352
Dimensions:
8.5 x 6.5 in

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Southern

Southern Belly: The Ultimate Food Lover's Companion to the South Used Trade Paper
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$10.50 In Stock
Product details 352 pages Algonquin Books of Chapel Hill - English 9781565125476 Reviews:
"Synopsis" by ,
In this updated and expanded edition, with recipes from some of the South's most famous kitchens, John T. Edge, "the Faulkner of Southern Food," 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. In Southern 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.
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