Food writer Chris Chamberlain tours thirteen Southern states, visiting 100 restaurants from New Orleans to Louisville to Charleston, and collects 134 recipes behind their signature dishes, including Kentucky spots like Proof on Main.
Alongside classics like smoked pork barbecue in the Carolinas and Gulf Coast seafood, the book covers chefs fusing comfort-food staples with international technique in cities like Atlanta and Nashville.
Part travelogue, part cookbook, it’s both a dining guide for road trips through the South and a set of recipes to recreate those flavors at home.
Published 2012
288 pages
$5.90