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Original Essays | September 18, 2014

Lin Enger: IMG Knowing vs. Knowing



On a hot July evening years ago, my Toyota Tercel overheated on a flat stretch of highway north of Cedar Rapids, Iowa. A steam geyser shot up from... Continue »
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25 Local Warehouse Cooking and Food- US Southern
2 Remote Warehouse Cooking and Food- US Southern

The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous)

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The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous) Cover

ISBN13: 9781401601638
ISBN10: 1401601634
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Virginia Campbell, September 2, 2012 (view all comments by Virginia Campbell)
With "The Southern Foodie", writer Chris Chamberlain takes us to "100 Places to Eat in the South Before You Die", and then shares "The Recipes That Made Them Famous". Roadies and Foodies, Unite! Rejoice! I am Southern to the bone, half-Virginian and half-Tennessean, and I can tell you, no bones about it, that we eat good here in the South, really good. We are much more than fried food and grits. Those foods are delicious and traditional, but they are just a small portion of the food bounty to be found throughout the American South. "The Southern Foodie" takes you on a thirteen-state taste trek, from VA to FL and all Southern states in-between, and each stop is a treat. The people, the places, and the plated-up dishes are all equally appealing, and true foodies will soon have their car keys in hand as their rumbling tummies drive them from one destination to another. Here's just a sampling of some of the featured recipes: "Sweet Corn Succotash"; "Ramsey's Kentucky Hot Brown"; "Apricot Fried Pies"; "Redeye Shrimp & Grits"; "Bread Pudding with Irish Whiskey Sauce"; "Yellow Crookneck Squash Casserole"; "White Chocolate Banana Cream Pie"; "Hattie's Pecan-Crusted Catfish"; "Southern Fried Chicken BLT"; "Country Smothered Pork Chops"; and "Key Lime Chess Pie". The food culture of the South cannot really be confined to one or two labels. The first settlers from across the sea brought with them a food heritage which, for survival, had to be blended with the food wisdom of the Native Americans. From then on, America has truly been a "melting pot". The South is one big happy convergence of what we grow, what we know, and what is introduced to us from the world around us. You will this to be true in the pages of "The Southern Foodie".

Review Copy Gratis Thomas Nelson Books via BookSneeze
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Product Details

ISBN:
9781401601638
Author:
Chamberlain, Chris
Publisher:
Thomas Nelson Publishers
Subject:
Cooking and Food-US Southern
Copyright:
Publication Date:
20120931
Binding:
TRADE PAPER
Language:
English

Related Subjects

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

The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous) New Trade Paper
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Product details pages Thomas Nelson Publishers - English 9781401601638 Reviews:
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