Southern Cultures: The Best of Southern Food by Harry L. Watson and Marcie Cohen Ferris
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Nourishment, nostalgia, Native ingredients and global influences. Southern Cultures's debut "best of" collection gets straight to the heart of the matter: food.
For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style—including, in some quarters, whether the latter is a noun or a verb (bless your heart)—we present here a collection equal to our passions.
Culled from our best food writing, 2008–2014, this special volume serves up tomatoes, turtles, molasses, Mother Corn and the Dixie Pig, bourbon, gravy, cakes, jams, jellies, pickles, and chocolate pie. Dig in! And stay tuned for more "best of" collections to come.