Famed Bon Appetit editor Sarah Belk goes back to her roots to uncover a wide range of traditional Southern dishes, from breads and appetizers to meats and desserts. Delights include Double Corn and Chicken Pie, Sweet Potato Soup with Pine Nut Butter, Sauteed Collard Greens with Dijon Mustard and Sour Cream, Quick Pork Chops with Orange-Molasses Glaze, Hickory Pit Pork Barbecue on Cornmeal Buns with Hot Sauce, and Peaches and Cream Shortbread Tart. It is also filled with fascinating historical anecdotes, such as a story on “barbecue”: in the South “barbecue is a messy-good sandwich of hickory-smoked pork” but most people think it’s a backyard event. In addition it has a wine guide and tips on specialty items. This book traces the evolution of Southern cooking and will be a treasured volume on every cook’s shelf.
