<DIV>Atlanta is a city of contradictions-a hotbed of growth and business but steeped in a tradition of Southern hospitality. Its food is no different, and its chefs have everything to offer, including peaches, peanuts, fried chicken, and Coca-Cola. Features recipes from 56 of the best restaurants, including Watershed, Mary Mac's Tea Room, Babette's Café, Gravity Pub, Horseradish Grill, Wisteria, Busy Bee's Café, The Pecan, and Cakes & Ale.</div>

A southern Renaissance man, Eugene Walter (1921-1998) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers. The Happy Table of Eugene Walter, which introduces a new generation of readers to Walter's culinary legacy, is a revelation to anyone interested in today's booming scene in vintage and artisanal drinks--from bourbon and juleps to champagne and punch--and a southern twist on America's culinary heritage.Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook i

Discover the diverse food and culinary traditions from the ten states that border America's most important river--and the heart of American cuisine--with 200 contemporary recipes for 30 meals and celebrations, and more than 150 stunning photographs. Starting at the river's source in Minnesota, renowned chef/restaurateur Regina Charboneau introduces readers to a Native American wild rice harvest dinner, a Scandinavian summer's end crayfish party, and a Hmong Southeast Asian New Year's Eve buffet. Next the book moves to the river's middle region, from Hannibal to New Madrid, featuring a dinner t

<DIV>Filled with sweet and savory recipes for marvelous little pies, <I>Tart Love </I>is a course in pastry making as well as a guide to using seasonal fruits produce to create scrumptious, palate-pleasing desserts and main-dish tarts.</div>

Whatever an event's raison d'etre, a dinner on the grounds is filled with the classic elements of Southern culture-reshly cultivated food, family tradition, heirlooms, laughter and stories, all enjoyed in an outdoor venue. James T. Farmer III presents a collection of menus with mouthwatering recipes for every occasion, from traditional country church- hosted homecomings to lavish southern weddings, while reminding us that the art of grand Southern entertaining is not that each event need be grand, but that they are all grandly presented with style and confidence rooted in a heritage of

Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits-a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive