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More Southern Food
April 15, 2011
An Irresistible History of Southern Food is the first book by Southern food historian, chef and author Rick McDaniel. The book examines how European, Native American and African influences, foods and cooking techniques combined to form the unique blend that is Southern cooking.
From the earliest interactions between Spanish explorers and Native Americans to the Farm to Table movement of the 21st century, An Irresistible History of Southern Food is a history lesson that will make your mouth water.
The 240 page hardback features more than 150 recipes for traditional Southern favorites from whole hog barbecue to jambalaya to brunswick stew, with an extensive chapter on elegant Southern desserts. The book features color photographs of many of the recipes as well as rare archival photos, many of them seen for the first time in print.
An Irresistible History of Southern Food is available at bookstores nationwide. For a hardback copy signed by the author, use the buy now button to order by credit card, debit card or PayPal.
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