Praise for James Villas and “The Glory of Southern Cooking”
“This book is a must for anyone who loves good food, or loves to cook, or who just enjoys wonderful writing. It couldn’t be better from a master cook and writer."
–Barbara Kafka
“There’re a lot of books on Southern cooking knocking around, but this one’s a real keeper. James Villas knows his stuff, maybe better than anyone else in the field. His text is charming, his information fascinating, his recipes good and true. After reading this book, I now believe, as Villas maintains, that Southern American Cooking is our one legitimate regional cuisine."
–Paula Wolfert
“Because Jim Villas understands the subtleties of the complex Southern culture, he is singular in his ability to translate southern cooking into “The Glory of Southern Cooking.”"
–Louis Osteen Louis’s at Pawleys & The Fish Camp Bar
“This long overdue compendium covers the South like the dew–state by state, kitchen by kitchen. Jim Villas deconstructs the mechanics, preserves the myth, and wallows in the glory of Southern cooking. Both an invaluable historical overview and contemporary exploration, this book is a must, not just for Southerners everywhere, but for anyone interested in serious food–and great storytelling. Jim Villas is a national treasure."
–Julia Reed author of “Queen of the Turtle Derby and Other Southern Phenomena”
“Jim Villas was born to write “The Glory of Southern Cooking,” and this wonderful book is as much about keeping the faith as it is the best ever written about this highly regional cuisine."
–John Mariani, author of “The Encyclopedia of American Food and Drink”
“In case of fire, grab James Villas’s book “The Glory of Southern Cooking,” and run out the door. It will not be necessary to replace any other cook- books in your library because this one provides a lifetime of great food."
–Jane and Michael Stern authors of “Road food” and Contributing Editors of “Gourmet” magazine
“James Villas has long been a terrific food journalist and a proud, irascible Suth’ner. Now, he’s finally put his cultural bias to brilliant use. Whether he’s supplying recipes for familiar stuff (she-crab soup, biscuits with gravy) or oddities from eras past (Charleston hobotee, anyone?), he makes a convincing case for Southern cooking as a great cuisine."
–David Kamp author of “The United States of Arugula”
