Shuck Beans, Stack Cakes, and Honest Fried Chicken
by Ronni Lundy
From the cover:
Here is the first regional American cookbook to offer a true taste of the Mountain South. This unique cookbook gathers together more than 180 authentic down-home southern recipes—the full-flavored, no-nonsense dishes more and more Americans are returning to—and leavens them with memories of food, family, and friendship from some of country music’s most beloved performers.
Ronni Lundy was born in Corbin, Kentucky. A former food columnist for Esquire, she writes about food and music for the Louisville Courier-Journal.
Praise for Ronni Lundy’s previous works:
“Straight from the heart and soul of southern cooking. It’s a banquet, with background music.”
—John Egerton, author of Southern Food
“Simple, honest cooking of the Mountain South.... A fresh, entertaining approach to food.”
—Atlanta Constitution
“Reeks with authenticity.”
—Seattle Post-Intelligencer
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