416 pp., 8 x 10, 90 photos
Not for Sale in British Commonwealth except Canada
Paperback ISBN: 978-0-8078-4417-5
Published: June 1993
Buy this Book
Awards & distinctions
1987 Best Book on Food Award, Culinary Institute of America
About the Author
John Egerton (1935-2013), a journalist known for his work in southern race relations, education, and food, was co-founder of the Southern Foodways Alliance. His articles appeared in the Washington Post, Saturday Review, New York Times Magazine, Atlanta Journal-Constitution, and many other publications. He is author or co-author of more than a dozen books, including The Americanization of Dixie and Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South.
For more information about John Egerton, visit the Author Page.
"A rich history of Southern food, with a great section devoted to the humble start and subsequent rise in status of the catfish."—Saveur
"A superb book."—Barbara Fairchild, Editor-in-Chief, Bon Appétit
"The best contemporary book on Southern cuisine."—Memphis Commercial-Appeal
"I defy anyone to read so much as a page of Southern Food without developing a powerful longing for a plate of barbecue, Brunswick stew and hush puppies."—Jonathan Yardley, Washington Post Book World
"No matter what region of the country you hail from, you won't be able to put this book down once you've begun reading."—James Villas
"As evocative as it is delectable."—John E. Mariani