Beans, Greens, and Sweet Georgia Peaches: the Southern Way of Cooking Fruits and Vegetables

Seasonally organized, this collection of 175 recipes includes traditional favorites such as fried green tomatoes, succotash, and ambrosia, as well as new classics like grill-roasted corn salad, wild mushrooms with bourbon-herb butter, and leek spoonbread. Sprinkled throughout with personal stories and culinary lore, this cookbook celebrates both the high-flown elegance and down-home goodness of the Southern kitchen.