{"id":4867590619238,"title":"United Tastes of the South","handle":"united-tastes-of-the-south","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cstrong\u003eAuthentic Dishes from Appalachia to the Bayou and Beyond\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial; font-size: small;\"\u003eJessica Dupuy\u003c\/span\u003e\u003c\/p\u003e\nFrom the Gullah-Geechee rice pirlaus of coastal South Carolina to Delta Hot Tamales from Mississippi's alluvial plains, the food of the South is a multicultural melting pot. The dishes of the Lowcountry are far different from what's cooking in the rolling hills of Appalachia or served in the heart of the Delta. In United Tastes of the South, food writer Jessica Dupuy, author of United Tastes Of Texas, looks beyond the Lonestar State to focus on the diverse cuisines of the American South. Her exploration of the regional dishes, cultural traditions, and nuances of cooking styles, spotlights why the South is considered one of the richest destinations on the American culinary landscape. \u003cbr\u003e\u003cbr\u003eAbout the contributor(s):\u003cbr\u003e\u003cbr\u003eFood writer Jessica Dupuy is author of the popular United Tastes of the South cookbook with bylines in Fodor’s Travel, National Geographic Traveler, Imbibe, and The Hollywood Reporter to name a few. She co-wrote Uchi: The Cookbook with James Beard Award-winning chef Tyson Cole and The Salt Lick Cookbook: A Story of Land, Family and Love about the iconic Texas barbecue restaurant. She is a Certified Sommelier \u0026amp; Certified Specialist of Wine, member of Les Dames D’Escoffier of Austin, is on the advisory board for the Wine and Food Foundation of Texas and a lover of food, wine, and culture. Dupuy lives in Austin with her husband, her two Duck Tolling retrievers, and her son, Gus.\u003cbr\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardcover:\u003c\/strong\u003e 336 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e TI Inc. 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The dishes of the Lowcountry are far different from what's cooking in the rolling hills of Appalachia or served in the heart of the Delta. In United Tastes of the South, food writer Jessica Dupuy, author of United Tastes Of Texas, looks beyond the Lonestar State to focus on the diverse cuisines of the American South. Her exploration of the regional dishes, cultural traditions, and nuances of cooking styles, spotlights why the South is considered one of the richest destinations on the American culinary landscape. \u003cbr\u003e\u003cbr\u003eAbout the contributor(s):\u003cbr\u003e\u003cbr\u003eFood writer Jessica Dupuy is author of the popular United Tastes of the South cookbook with bylines in Fodor’s Travel, National Geographic Traveler, Imbibe, and The Hollywood Reporter to name a few. She co-wrote Uchi: The Cookbook with James Beard Award-winning chef Tyson Cole and The Salt Lick Cookbook: A Story of Land, Family and Love about the iconic Texas barbecue restaurant. She is a Certified Sommelier \u0026amp; Certified Specialist of Wine, member of Les Dames D’Escoffier of Austin, is on the advisory board for the Wine and Food Foundation of Texas and a lover of food, wine, and culture. Dupuy lives in Austin with her husband, her two Duck Tolling retrievers, and her son, Gus.\u003cbr\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardcover:\u003c\/strong\u003e 336 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e TI Inc. Books (November 20, 2018)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Dimensions: \u003c\/strong\u003e9.2 x 1 x 10.4 inches\u003c\/li\u003e\n\u003c\/ul\u003e"}

United Tastes of the South

Product Description

Authentic Dishes from Appalachia to the Bayou and Beyond

Jessica Dupuy

From the Gullah-Geechee rice pirlaus of coastal South Carolina to Delta Hot Tamales from Mississippi's alluvial plains, the food of the South is a multicultural melting pot. The dishes of the Lowcountry are far different from what's cooking in the rolling hills of Appalachia or served in the heart of the Delta. In United Tastes of the South, food writer Jessica Dupuy, author of United Tastes Of Texas, looks beyond the Lonestar State to focus on the diverse cuisines of the American South. Her exploration of the regional dishes, cultural traditions, and nuances of cooking styles, spotlights why the South is considered one of the richest destinations on the American culinary landscape. 

About the contributor(s):

Food writer Jessica Dupuy is author of the popular United Tastes of the South cookbook with bylines in Fodor’s Travel, National Geographic Traveler, Imbibe, and The Hollywood Reporter to name a few. She co-wrote Uchi: The Cookbook with James Beard Award-winning chef Tyson Cole and The Salt Lick Cookbook: A Story of Land, Family and Love about the iconic Texas barbecue restaurant. She is a Certified Sommelier & Certified Specialist of Wine, member of Les Dames D’Escoffier of Austin, is on the advisory board for the Wine and Food Foundation of Texas and a lover of food, wine, and culture. Dupuy lives in Austin with her husband, her two Duck Tolling retrievers, and her son, Gus.

  • Hardcover: 336 pages
  • Publisher: TI Inc. Books (November 20, 2018)
  • Product Dimensions: 9.2 x 1 x 10.4 inches
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Sku: 0848755855
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