“A must-read for those interested in contemporary Southern food culture — what it was, what it is, and what it will be.” — Oxford American
“Part cookbook and part culinary road trip . . . . This is the South in all its diversity.” — Garden & Gun
“This book is a must for every Southern foodie’s kitchen.” — Flavors
“An important document of this moment in the South’s culinary development, but also the compelling stories of the immigrants themselves as they gradually become part of the fabric of the region.” — Nashville Scene
“If America is still a melting pot, the southern part of the country must be cooking gumbo in that pot. With The World in a Skillet, Paul and Angela Knipple provide a fascinating account of the hands that are helping to stir the cauldron.” — Food Republic
“This book is important in its tour of the New American South. . . . With a wealth of story, culture and (yes!) fifty new recipes, this is a cornucopia of culinary wishes.” — Sacramento Book Review
“The book is not just a cookbook. It’s a portrait of the New South.” — Winston-Salem Journal
“This collection of stories, photographs, and recipes will take you on a culinary journey of the world without stepping north of the Mason-Dixon line.” — Eat. Drink. Mississippi
“A readable introduction to the diversity of the modern Southern table. Highly recommended for regional cooking collections.” — Library Journal
“Delicious. . . . your own global road trip.” — Edible Memphis
