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 caf???s, 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, ...
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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 caf???s, 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.
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Seller's Description:
Very Good. 9781565125476. ISBN Match: different cover art than stock image. This book is in very good condition; no remainder marks. It does have some cover shelfwear. Inside pages are clean.; 6.38 X 0.89 X 8.48 inches; 352 pages.
