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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.
|Publisher:||Algonquin Books of Chapel Hill|
|Product dimensions:||6.38(w) x 8.48(h) x 0.89(d)|
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 Saving Southern Food series. Visit his website at www.johntedge.com.
Table of Contents
Contentsxi Introduction: An Appetite for Context1 Alabama 31 Arkansas51 (North) Florida75 Georgia105 Kentucky 127 Louisiana163 Mississipi191 North Carolina219 South Carolina243 Tennessee271 (East) Texas295 Virginia 317 Thanks321 Photograph Credits327 Places
What People are Saying About This
"I want to keep Southern Belly around for reference and re-reading. That's why I keep fighting off the urge to eat it."—Roy Blount Jr.
"The best new book about Southern food in over a decade."
- John Thorne, author of Outlaw Cook
"Jophn T. edge has scoured the South in search of the region's food. In Southern Belly, he serves up a mess of Dixie Delight, well seasoned with history, ancedote. opinion and wit."
-Jessica B. Harris, author of The Welcome Table.