Come home to the Deep South where hospitality and southern cooking are a way of life.

In this first volume of their regional series, they proudly present the special flavors of cooking in the Deep South. Here, food is more than a necessity of life, it is a celebration of life. Want to learn the secret of how Louisianians prepare great gumbo? Or why Alabamians have every right to brag on their fried chicken and tomato pie? Or how Mississippians can serve you the most delicious plate of fried catfish with creamy coleslaw and hush puppies?

Best of the Best from the Deep South Cookbook features:
• More than 400 of the Deep South's most popular recipes.
• Recipes that are easy to follow and edited for clarity.
• Photographs and illustrations showcasing places and attractions in the Deep South.
• Fascinating history and trivia about the region scattered throughout.
• A cross-referenced index, making it easy to find your favorite recipes.



Read Deep South Dish's Review of this book on My New 30.

• Edited by Gwen McKee and Barbara Moseley
• Layflat
• Soft cover
• 288 pages
• 7x10 inches
• Illustrations
• Photographs
• ISBN-10: 1-934193-41-0
• ISBN-13: 978-1-934193-41-9
• Language: English
• Publisher: Quail Ridge Press (©2009)

Traditional Southern Cornbread Dressing

6 cups cornbread crumbs
2 cups biscuit crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons rubbed sage
1/2 cup butter or margarine
1 medium onion, finely chopped
2 cups chopped celery
1/2 cup water
2 cups broth
1/2 cup vegetable oil
3 eggs, slightly beaten

Combine cornbread crumbs and biscuit crumbs in large bowl. Sprinkle seasonings over crumbs; set aside. Combine margarine, onion, celery, and water in saucepan. Cook over medium heat until margarine is melted. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs. Add eggs; stir until blended. Pour mixture into baking dish or pan; bake at 350 degrees about 35-40 minutes or until golden brown. Yield 15 servings.