Cook up some down-home southern comfort straight from the Heart of Dixie!
Picture magnolias blossoming, their gentle fragrance coming through the dining room windows, and a menu of Red Pepper Bisque, Walnut and Garlic Linguine, Sweet Potato Muffins, and White Chocolate Butter Pecan Cake. Or a picnic on the banks of a slow-moving river, red-and-white checkered blanket, the best of friends, and a basket full of The Best Fried Chicken, Corn Salad, Roasted Sweet Potato Wedges, and Tomato Pie.
You won't find these easy-to-make recipes in just any old cookbook. But you will find them in this unique collection of over 350 outstanding recipes from eighty-two of Alabama's best cookbooks. And, as a special treat for collectors, every featured cookbook is listed with ordering information.
The original Best of the Best from Alabama, published in 1989, was the eighth volume in the acclaimed Best of the Best State Cookbook Series.
With more than two million copies sold, this series is known nationwide as the definitive source for state and regional cooking. This all-new edition continues the mission of Preserving America's Food Heritage.
"Very impressed with the selection of recipes, the historical info and the tidbits of their journey through my home state of Alabama! Highly recommend this book to all Alabamians, whether you have lived there all your life or live elsewhere and you want a poignant reminder of good food and great places. This is a winner!" --Susan
Gwen McKee is a publisher with a mission. As the co-founder (with her husband, Barney) and the editor-in-chief of Quail Ridge Press, she has dedicated the past two decades to preserving America's food heritage. Through Quail Ridge Press, Gwen has now accomplished much of this task by creating the 50-volume BEST OF THE BEST STATE COOKBOOK SERIES that includes over 20,000 classic recipes. Today Quail Ridge Press is one of the most successful regional publishers, and certainly one of the most thriving publishing houses owned by a woman.
Gwen's interest in preserving "real" American food came naturally. Like most native Southerners, she was influenced by a family immersed in the traditions of Southern cooking and entertaining. Over a period of many years, Gwen collected recipes that were handed down through her family for traditional holidays and reunions.