Southern food: at home, on the road, in history. With a special assist from Ann Bleidt Egerton ; and with photographs by Al Clayton

This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying. Hailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavour and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Celebrates The Food Of The American South In History, In Restaurants, And In Home Cooking. By John Egerton ; With A Special Assist From Ann Bleidt Egerton ; And With Photographs By Al Clayton. Includes Bibliographical References (p. 352-382) And Indexes). When they stepped ashore at the place they named Jamestown on May 14, 1607, after almost twenty-one weeks at sea.