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Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much.
-Pat Conroy, New York Times bestselling author of South of Broad
It's the first 'cookbook' I've actually read from the top like a novel. It's a helluva book, and I haven't even taken it to the kitchen yet.
-Paul Hemphill, author of Lovesick Blues: The Life of Hank Williams
The Art of Appalachian Cuisine from Pioneer Days to the Present
A modern-day classic, Smokehouse Ham, Spoon Bread & Scuppernong Wine embraces the art of Appalachian cooking and storytelling. This James Beard Cookbook of the Year Award winner is a scrumptious serving of Blue Ridge hill-country food and folklore, packed with recipes, photographs, and tales that bring to life one of the South's most treasured regions.
Joseph E. Dabney knows as much about the South as just about anyone. In this superb and entertaining book, he graphically illuminates the Appalachian region through its food and beguiling rituals that envelop it. Don't read this heady amalgam of folklore, history, and literature on an empty stomach.
-Willie Morris, author of My Dog Skip, North Toward Home, and New York Days
Joe Dabney's prize-winning book humanizes Southern food with its charming stories and interviews.
-Nathalie Dupree, author of Nathalie Dupree's Shrimp and Grits Cookbook
This book is like a treasure uncovered in Grandmother's attic. Recipes and histories of their origin reminisce of the old days with such longing that even a Yankee will hanker for more.
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