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Revised
and Expanded Southern Belly
Now in Paperback from Algonquin
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| Click to download. |
John
T. Edge, " the Faulkner of Southern food" (the
Miami Herald), reveals a South hidden in plain sight,
where restaurants boast family pedigrees and serve supremely
local
specialties found nowhere else. From backdoor home kitchens
to cinder-block cafés, he introduces you to cooks
who have been standing tall by the stove since Eisenhower
was in office. While revealing the stories behind their food,
he shines a bright light on places that have become Southern
institutions.
In this fully updated and expanded edition, with recipes
throughout, Edge travels from chicken shack to fish camp,
from barbecue
stand to pie shed. Pop this handy paperback in the glove box
to take along on your next road trip. And even if you never
get in the car, you'll enjoy the most savory history that the
South has to offer. |
Read a profile
of Edge by Drew Jubera
of the Atlanta Journal-Constitution
| From my weekly Choptalk blog at Gourmet.com. |
I don’t get it. Why isn’t Louisville, Kentucky, touted as one of our best food and drink towns?
Way too often, when talk turns to America’s citadels of edible and drinkable achievement, Louisville gets elbowed aside. This river town is not comparable to Chicago. Or San Francisco. But New Orleans and Nashville and Charleston, three Southern sorta-neighbors who get pimped endlessly by the food press, had best keep their eyes on the rearview mirror.
I’m just home from a trip to Louisville. Among the highlights:
Dinner at the Oakroom www.seelbachhilton.com/hoteldining_theoakroom.html in the Seelbach Hotel, where Todd Richards and Dwayne Nutter do their damndest to explode what it means to be African American chefs cooking in the American South. As in a fat scallop heaped with a “deli salad” of pineapples and carrots and Lord knows what all else, the tumble of goodness held together by a dill aioli.
A colder-than-cold buck-fifty can of PBR at Flabby’s www.flabbys.com in Schitzelburg, a working class German enclave set just south of downtown. I want to come back in the summer when the old men of the neighborhood guzzle in the streets while playing Dainty, a local version of stickball.
Two fried eggs, scattered with shredded mozzarella, dribbled with harissa sauce, served atop brioche toast, from Toast on Market. www.toastonmarket.com Set in a rapidly gentrifying neighborhood full of hipster boutiques and junk stores, the restaurant also serves a riff on a Monte Cristo: brioche, filled with slices of ham and Swiss, served with a bullet of orange and rosemary syrup.
From the Choptalk Blog on Gourmet.com
Check there for previous posts.
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