Southern Food

By

Original Publisher
Knopf
Date of publication
1987
ISBN
0394544943

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Recommended by

Tom Parker Bowles

Restaurant Critic, Food Writer and Broadcaster

THE seminal tome on the food of the American South, Egerton combines scholarship with rather lovely prose. We follow him, salivating, as he eats his way around over 200 restaurants in 11 Southern states, taking in barbeque, meat and 3, soul, creole, cajun and everything in between. Plus a big section of brilliant recipes too. A true taste of the South

John Martin Taylor

Culinary historian

The first in-depth book on the food of the American South and it remains a classic. I never cook from it and many of the restaurants mentioned are long gone, but I love to read it.

Matt Goulding

Co-founder of Roads & Kingdoms and author of Rice, Noodle, Fish: Deep Travels Through Japan’s Food Culture

Egerton's work proves the most important rule of enduring culinary writing: that food is nothing without context.

Matt Lee

Author, columnist and TV host

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