In the pages of Southern Belly, Southern food culture chronicler John T. Edge does more than simply steer you to good food. Much more than your ordinary guidebook grocery list of every smoke shack from Hattiesburg to Hahira, this book tells the story behind the food, people, and places that have become Southern institutions. More than 200 entries ...
An anthology of spiral-bound community cookbooks from all over the South, this unique cookbook also contains many appealing photographs, old and new, of people eating and enjoying what they eat.
John T. Edge expands his foodie sagas beyond FRIED CHICKEN (his first) and APPLE PIE (his second) to explore the greasy world of burgers and fries. Edge is both an enthusiast and a scholar, canvassing the country in search of burgers in their many guises, including beanburgers (in Texas), soyburgers (in Tennessee), and steamed burgers (in ...
A full-colour guide to the culture, history and hedonism of one of America's favourite cities; updated listings on where to get some sleep, or party all night; emphasis on Cajun and Creole cuisines, from beignets and pralines to gumbo and etouffee; a special section on Mardi Gras, including a parade route map.
John T. Edge, food journalist and apple pie buff, toured the USA, eating pie any place he could get it. Perhaps surprisingly, he found regional differences to be quite pronounced. Where but in Tennessee would you find a Coca-Cola fried pie? And where but New Mexico would apple pie contain chili peppers? On his travels, Edge thought a lot about ...
Edge weaves a beguiling tapestry of food and culture as he takes readers from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, offers 15 of the ultimate recipes along the way.
In prose liberally spiced with witty whimsy and frivolity, this is Eugene Walter's mini-encyclopaedic must for every professional and periodic chef -- a compendium of the history, legend, and amusing anecdotes surrounding over 150 herbs and spices, as well as their offspring chutneys and relishes. Each entry is accompanied by one of Walter's own ...
America's ethnic and food festivals celebrate our diversity and draw their character from the true colors of our vast nation. Author Becky Mercuri traveled the countryside to bring home the food and fun from festivals in all fifty states. Eat your way across America, from a delicate lobster risotto on the Maine coast to prize-winning apple pie in ...
From the author of "Fried Chicken, Apple Pie" and "Hamburgers & Fries" comes his newest work (with recipes): the history of the donut, from its inception as Dutch fare through today's fanatical chefs who take donuts to a new art form.
A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence. Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill's former wife and business ...
Created by local writers and photographers, "Compass American Guides" are the ultimate insider's guide, providing in-depth coverage of the history, culture and character of America's most spectacular destinations. Covering everything there is to see and do, as well as the best places to stay and eat, these gorgeous full-colour guides are perfect ...
When the original "Encyclopedia of Southern Culture" was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of ...
A full-colour guide to the culture, history and hedonism of one of America's favourite cities; updated listings on where to get some sleep, or party all night; emphasis on Cajun and Creole cuisines, from beignets and pralines to gumbo and etouffee; a special section on Mardi Gras, including a parade route map.
The award-winning guides offer comprehensive travel information on the individual cities, states and provinces of the United States and Canada. This addition to the series focuses on the state of Georgia.
Detailing Southern literature, music, and civil rights history, this guide provides coverage from Graceland to the Grand Ole Opry to Preservation Hall. The book also includes itinerary suggestions and tips on planning and transport.
This new collection in the Southern Foodways Alliance's popular series serves up a fifty-three-course celebration of southern foods, southern cooking, and the people and traditions behind them. Editors Dale Volberg Reed and John Shelton Reed have combed magazines, newspapers, books, and journals to bring us a "best of" gathering that is certain to ...
John T. Edge, food journalist and apple pie buff, toured the USA, eating pie any place he could get it. Perhaps surprisingly, he found regional differences to be quite pronounced. Where but in Tennessee would you find a Coca-Cola fried pie? And where but New Mexico would apple pie contain chili peppers? On his travels, Edge thought a lot about ...
After covering the history and culture of Georgia from the prehistoric to the present, this extensive travel guide brings every nook and cranny of the state to life, exposing the rich and often conflicting heritage that makes up the Old/New South. 150 color photos.
The award-winning guides offer comprehensive travel information on the individual cities, states and provinces of the United States and Canada. This addition to the series focuses on the state of Georgia.
Detailing Southern literature, music, and civil rights history, this guide provides coverage from Graceland to the Grand Ole Opry to Preservation Hall. The book also includes itinerary suggestions and tips on planning and transport.
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