Cornbread Nation 3

“By the time you've gotten a third of the way through the book, you've sampled all types of flavors, from green bean stories to Native American fables about corn. . . . And the anecdotes keep coming, with every writer bringing something good to the table. By the time you get up, you have that satisfied feeling that you can only get from a good meal. It leaves a wonderful taste in your mouth.” — Blue Ridge Country

“A rich compendium.” — Charleston

“Convincing and captivating. . . . [A] wonderful companion piece for general delightful and informative reading or for use in the classroom in any number of disciplines.” — Journal of Appalachian Studies

“This volume includes an eclectic mixture of poetry, essays and stories by a 'who’s who' in Appalachian and Ozark writing, past and present.” — Appalachian Heritage

“Cornbread Nation will take you on a search for pawpaws on the Appalachian Trail, educate you on the 'origin' of corn, and teach you about a family’s tradition of boiling cane syrup. . . . The book also reminds you of the heart of Southern life-connections between people, family and friends-while also jumpstarting your appetite.” — Spartanburg Herald-Journal

“Poetry, stories and essays breathe life and energy into Appalachia, the Arkansas Ozarks and Louisiana Bayous. . . . This is a fine read and a great stocking stuffer.” — Denver Post

“Two-hundred and fifty-eight pages bursting with flavor makes Cornbread Nation 3: Foods of the Mountain South absolutely delectable. For Southern Foodies, it, and its companion [volumes], are essential for the cooking library.” — Oxford Public Leader

“Put a pot of beans on to simmer and a skillet full of cornmeal in the oven. Sit a spell, and fill up on this book.” — Gannett News Service

“This tasty anthology of stories, poems and essays celebrates possums, pole beans and fried pies, along with local ways of making them. . . . Their descriptions . . . should leave your mouth watering.” — Wilmington Sunday Star News

“[The Cornbread Nation] series only gets better with each volume, incorporating vivid prose and poetry, journalism with reportage, and joy with anguish in the ways food is so central to the human experience, in this case the food culture of Appalachia and the Ozarks.” — Mariani’s Virtual Gourmet