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<p/><br></br><p><b> Book Synopsis </b></p></br></br>John T. Edge, "the Faulkner of Southern food" (the <i>Miami Herald</i>), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block cafés, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions. <p/> In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you'll enjoy the most savory history that the South has to offer.<p/><br></br><p><b> From the Back Cover </b></p></br></br>In this updated and expanded edition, with recipes from some of the South's most famous kitchens, John T. Edge, "the Faulkner of Southern Food," travels the back roads from Texas to Virginia, from chicken shack to fish camp, from barbecue stand to pie shed, to bring you the most savory food and history the South has to offer. In<i> Southern Belly, </i> you'll find a South hidden in plain sight, where cooks who've been standing tall by the stove since Eisenhower was in office serve local specialties found nowhere else. The perfect traveling companion, Edge reveals the stories and secrets behind this mouthwatering food as he guides you to more than two hundred places that have quietly become Southern institutions.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"The book blends history, culture and good eating, with visits to more than 200 restaurants."--Atlanta Journal Constitution<br>

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