The Best of Southern Food
- Harry L. Watson
- Marcie Cohen Ferris
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Know about the book -
The Best of Southern Food is written by Harry L. Watson and published by UNC Press Books. It's available with International Standard Book Number or ISBN identification 1469623897 (ISBN 10) and 9781469623894 (ISBN 13).
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.
