John T. Edge, dubbed “the Faulkner of Southern food” by the Miami Herald, guides readers through a South hidden in plain sight, from backdoor home kitchens to cinder-block cafés run by cooks who’ve been at the stove since the Eisenhower years.
This updated, expanded edition travels from chicken shack to fish camp and barbecue stand to pie shed, pairing recipes with the stories behind more than 200 places that have quietly become Southern institutions.
Published 2007
352 pages