John T. Edge, “the Faulkner of Southern food” (the Miami Herald), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block cafés, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions. In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you’ll enjoy the most savory history that the South has to offer.
"The book blends history, culture and good eating, with visits to more than 200 restaurants."--Atlanta Journal Constitution
"I want to keep Southern Belly around for reference and re-reading. That's why I keep fighting off the urge to eat it."—Roy Blount Jr.
meet the author
John T. Edge is a contributing editor at Gourmet. He also writes for the New York Times and the Oxford American and appears on the Food Network’s The Secret Life of… and NPR’s weekend All Things Considered. His work has been featured in the last sixBest Food Writings annuals, and his books include A Gracious Plenty and Fried Chicken: An American Story.Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for theAtlanta Journal Constitution’s Saving Southern Food series. Visit his website at www.johntedge.com.