The South (Williams-Sonoma New American Cooking)

Southern cooking is the convergence of the traditional cuisines of Africa, France, Spain, Great Britain, and the Caribbean, with a good bit of make-do and modern-day innovation stirred in. This collection of more than 60 recipes includes updated favorites as Sweet Potato and Cracked Pepper Biscuits and Peaches Foster. No matter how newfangled the dish, Southern cooking still carries an old-fashioned charm that beckons diners to loosen their belts and have another helping.Ray Overton is the author of 'The South (Williams-Sonoma New American Cooking)' with ISBN 9780848726126 and ISBN 084872612X.