Shuck Beans, Stack Cakes, And Honest Fried Chicken: The Heart And Soul Of Southern Country Kitchens
Publish Date: 1994-07-07
Author: Ronni Lundy
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Here is the first regional American cookbook to offer a true taste of the Mountain South. This unique cookbook gathers together more than 180 authentic down-home southern recipes -- full-flavored, no-nonsense dishes more and more Americans are returning to -- and leavens them with memories of food, family, and friendship from some of country music's most beloved performers. "Take a chicken and you kill it/And you put it in a skillet/And you fry it 'til it's golden-brown./That's southern cooking and it tastes mighty nice." -- "Kentucky Means Paradise" by Merle Travis "Straight from the heart and soul of southern cooking. It's a banquet, with background music." -- John Egerton, author of Southern Food; "Simple, honest cooking of the Mountain South. . . . A fresh, entertaining approach to food." -- Atlanta Constitution; "Reeks with authenticity." -- Seattle Post-Intelligencer.