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Southern Food: At Home, on the Road, in History Paperback – June 25, 1993

4.3 4.3 out of 5 stars 55 ratings

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Hailed as an instant classic when it appeared in 1987, John Egerton’s Southern Food captures the flavor 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. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one.
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Editorial Reviews

Review

“A superb book.”―Barbara Fairchild, Editor-in-Chief, Bon Appétit

“A rich history of Southern food, with a great section devoted to the humble start and subsequent rise in status of the catfish.”―
Saveur

“I defy anyone to read so much as a page of Southern Food without developing a powerful longing for a plate of barbecue, Brunswick stew and hush puppies.”―Jonathan Yardley,
Washington Post Book World

“The best contemporary book on Southern cuisine.”―
Memphis Commercial-Appeal

Review

“No matter what region of the country you hail from, you won’t be able to put this book down once you've begun reading.”―James Villas

“As evocative as it is delectable.”―John E. Mariani

“A treasure trove of information and insight.”―Nathalie Dupree

Product details

  • Publisher ‏ : ‎ The University of North Carolina Press; 2nd edition (June 25, 1993)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 416 pages
  • ISBN-10 ‏ : ‎ 0807844179
  • ISBN-13 ‏ : ‎ 978-0807844175
  • Item Weight ‏ : ‎ 1.9 pounds
  • Dimensions ‏ : ‎ 8 x 0.94 x 10 inches
  • Customer Reviews:
    4.3 4.3 out of 5 stars 55 ratings

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John Egerton
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Customer reviews

4.3 out of 5 stars
55 global ratings

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Customers say

Customers find the book's recipes and history of Southern cooking great. They describe it as a classic cookbook that is easy to read and use as a reference. Readers also mention it makes a good addition to food collections.

AI-generated from the text of customer reviews

12 customers mention "Recipes"12 positive0 negative

Customers enjoy the recipes and history of Southern food in this classic cookbook. They find the stories and discussions about origins fascinating.

"As a newcomer to the South, I enjoy the thorough discussions in this book tracing origins and influences of and on many foods...." Read more

"This is a true classic of Southern food. Part of the book covers restaurants in the South, and that part is necessarily dated...." Read more

"...The history portion is fascinating. I have a book written about the history of the western county of North Carolina where I was born and raised...." Read more

"...He absolutely loved learning about the history of Southern food (seeing as how we're more or less Southern), and I'm looking forward to reading the..." Read more

8 customers mention "Readability"8 positive0 negative

Customers find the book easy to read. They say it's a great cook book and history of Southern cooking. Readers mention it's a long read, but a book to pick up and put down.

"...It's a long read, but it's a book to pick up and put down- flip through- and use as a reference." Read more

"This book made quite a splash when it came out in the 1980s. It's a terrific read." Read more

"...history" of southern food spiced up with a few recipes... it's a great read and even though it was written over 20 years ago many of the..." Read more

"This is a great cook book and an even better history of Southern cooking . I recommend to any who is interested in Southern living" Read more

3 customers mention "Reference value"3 positive0 negative

Customers find the book useful as a reference and for those interested in collecting cook books and food memorabilia.

"...read, but it's a book to pick up and put down- flip through- and use as a reference." Read more

"I couldn't use this book...great for someone into collecting cook books and food memorabilia." Read more

"Super reference book and pleasure read..." Read more

Top reviews from the United States

  • Reviewed in the United States on July 18, 2013
    As a newcomer to the South, I enjoy the thorough discussions in this book tracing origins and influences of and on many foods. Mr. Egerton has done a fine job with a difficult project, even if some of the restaurants recommended have closed. I like to be an informed eater and cook and this book has my ticket punched!
  • Reviewed in the United States on December 2, 2013
    This is a true classic of Southern food. Part of the book covers restaurants in the South, and that part is necessarily dated. No restaruant lasts forever. Few are universally good over a significant number of years. However, the part of the book covering Southern recipes is truly great, and is alone worth any reasonable purchase price. The coverage is comprehensive and the recipes are truly traditionial. I have several hundred cookbooks, some fair, some good, and some excellent; this is one at the very top of the list. Egerton's other cookbook with the title Side Orders is also excellent.
    10 people found this helpful
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  • Reviewed in the United States on February 13, 2014
    I am not an expert on cooking, so all the receipts (recipes) really don't interest me that much. The history portion is fascinating. I have a book written about the history of the western county of North Carolina where I was born and raised. In this book there is a copy of the 1860 census. At that time only male landowners were counted. Also a large number of Cherokee Indians lived in the county. Roughly 1600 white males are listed with maybe 10 to 15 who owned slaves. 4 or 5 men owned most of the slaves. I am now fast approaching my 70th birthday. I can recall speaking to only one black person from birth to the time I graduated from what was then Western Carolina College. So I do not feel that I represent the rich landowners with lots of slaves who did all the work including cooking.
    However, the food mentioned in Egerton's book very accurately represents the diet of most mountain people. There are two eating places mentioned that are located where I grew up. They are the Jarrett House and I think High Hampton. I never had a meal at either location because I could not afford the price. My family grew most of their own food and they also cooked it. The idea of wealth and fine dining was foreign to me.
    6 people found this helpful
    Report
  • Reviewed in the United States on January 3, 2019
    Just ok
    3 people found this helpful
    Report
  • Reviewed in the United States on July 29, 2010
    I bought this for my husband for his birthday last month, and he couldn't put it down. He absolutely loved learning about the history of Southern food (seeing as how we're more or less Southern), and I'm looking forward to reading the book as well when I can find the time. The recipes in the book seem really good too, but we haven't prepared anything yet. Overall a satisfied customer!
  • Reviewed in the United States on February 28, 2016
    A great review of the years that have made up "Southern Recipes" and lots of good recipes that take you back to fond memories of good eating. It's a long read, but it's a book to pick up and put down- flip through- and use as a reference.
    One person found this helpful
    Report
  • Reviewed in the United States on July 22, 2021
    This book made quite a splash when it came out in the 1980s. It's a terrific read.
  • Reviewed in the United States on February 20, 2013
    I needed the book to write a paper on Southern Food, so it is exactly what I needed. Our study group
    has the subject Southern C ulture this year.