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
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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