416 pp., 8 x 9.25, 90 photos
Chapel Hill Books
At Home, on the Road, in History
1987 Best Book on Food Award, Culinary Institute of America
Hailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one.
"A rich history of Southern food, with a great section devoted to the humble start and subsequent rise in status of the catfish."
"[A] superb book."
--Barbara Fairchild, Editor-in-Chief, Bon Appétit
"The best contemporary book on Southern cuisine."
"I defy anyone to read so much as a page of Southern Food without developing a powerful longing for a plate of barbecue, Brunswick stew and hush puppies."
--Jonathan Yardley, Washington Post Book World
"No matter what region of the country you hail from, you won't be able to put this book down once you've begun reading."
"As evocative as it is delectable."
--John E. Mariani
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