Southern Food is a feast of a booka tribute to his native regions traditional foodways and the generations of creative cooks who invented and refined them by an accomplished researcher and writer of history. John Egerton is also a Southern boy who knows good catfish or barbecue when he tastes it, and Southern Food spotlights some 200 restaurants where loving hands still cook it up right. And as the title promises, it also offers a wealth of home-tested recipes for those who want to preserve some of these traditions on their own. Part travelogue, part cookbook, part history, Southern Food is delicious reading, whether devoured all at once or sampled again and again.
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Card catalog entry from the Library of Congress
Blurbs from the book cover
Info/purchase pages: Amazon.com and Barnes and Noble
Online Specials: Recipes from our panel and a viewers family food memories
For further reading:
See also: Shuck Beans, Stack Cakes, and Honest Fried Chicken by Ronni Lundy, our November 1999 selection