Beans, Greens, and Sweet Georgia Peaches

Southerners have an undeserved reputation for cooking vegetables in only two ways: deep fried or boiled to Hell and back. I begged (and still do beg) to differ.

Despite the cover that looks like someone's grandmother, this book was less about historical cooking than about the way Southern cooks approach our bounty of produce today, both at home and in the professional kitchen.