Product Description: Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks...read more

Product Description: Sook's Cookbook brims with delicious, uniquely southern recipes such as green olive jambalaya, watermelon rind preserves, and poinsettia cake, as well as classic buttermilk biscuits and lemon meringue pie. Marie Rudisill first began working on Sook's Cookbook with her nephew, Truman Capote, in the late 1940s to pay tribute to her charming, eccentric aunt, Sook Faulk...read more

A taste-tempting celebration of the culinary traditions, techniques, and regional specialties of the American South reveals the finest food from Alabama, Florida, Mississippi, Arkansas, North and South Carolina, Texas, Virginia, Kentucky, Louisiana, and Tennessee, in a volume that also includes a host of recipes for the best in regional cuisine. Original.

A new installment of the popular series that includes Hamburgers & Fries and Apple Pie combines cultural history with a selection of recipes, in a volume that traces the doughnut's Dutch origins, its rise in 1950s America, and the contributions of popular doughnut chains.

Covering cities, states, and regions of the United States, these richly illustrated handbooks capture the character and culture of important American destinations, along with topical essays, color maps, and capsule reviews of restaurants and hotels.

The author continues his celebration of American cuisine with a history of backyard barbecues, fast-food restaurants, and gourmet burgers, in a volume complemented by fifteen recipes.

Product Description: In Apple Pie, John T. Edge celebrates not only the joys of good eating but also our deep personal associations with our most iconic food. With this book and Fried Chicken, Edge begins a series about our most cherished dishes - served up in smart, funny, and irreverently entertaining narratives - that form an affectionate portrait of our country by way of our bellies...read more

Celebrates one of America's quintessential contributions to world cuisine, discussing fried chicken in all its manifestations across the country, from the Deep South to a Jersey Shore hotel, and offering fifteen recipes.

A gifted chef and writer, the late Bill Neal helped raise southern food to national prominence in the 1980s, and his influence continues across the region today. For this memoir and cookbook, Neal's former wife and business partner presents 150 recipes, most unpublished, from all stages of Neal's career: classic French dishes from La Residence, southern dishes from Crook's Corner, and fast and easy recipes from home.

Hundreds of classic recipes capture the rich culinary traditions of the American South, introducing more than four hundred dishes representing a broad spectrum of geographical, cultural, and social influences. Reprint.

Representing the best in southern home cooking, this delectable cookbook encompasses more than three hundred recipes for such traditional favorites as fried chicken, pork ribs, biscuits, butterbeans, collard greens, mashed sweet potatoes, and banana pudding. 20,000 first printing. (view table of contents)

(view table of contents)

Discusses the history and culture of Georgia, describes the sights and attractions in each region of the state, and provides practical travel information

Hundreds of classic recipes capture the rich culinary traditions of the American South, introducing more than four hundred dishes representing a broad spectrum of geographical, cultural, and social influences. 15,000 first printing.