Adapted from
"The South: The Beautiful Cookbook : authentic recipes from the American South," HarperCollins © 1996

Atlanta anchors the southern end of a region characterized by it's in-between topography. The Piedmont curves 750 miles from the horse country of Virginia to the red clay hills of Georgia and Alabama.

Underneath Lower Piedmont's generally thin topsoil lies that famous red clay Scarlett O'Hara scratched through in her frantic hunt for food after the Yankees laid waste to Atlanta. As you'll recall, she shook a radish at the heavens and vowed never to go hungry again. It took a while but her patch of the South eventually made good on that promise.

Okra: A favorite ingredient in many traditional Southern dishes, okra was brought to America by slaves from West Africa.

Brunswick Stew
by Mary Reid Rogers

Fried Green Tomatoes
by Mary Reid Rogers

Marinated Figs with Buttermilk-Honey Sorbet
by Mary Reid Rogers
& The Peabody Hotel

Spicy Pecans
by Mary Reid Rogers

Watercress Slaw
by Mary Reid Rogers

"South of the North, yet north of the South, lies the City of Hundred Hills,
peering out from the shadows of the past into promise of the future.
- W.E. Dubois on Atlanta

For years people from outside the South and from all over the South have moved to the swelling metropolitan area ... They haved spurred a thriving and varied dining scene ... New Atlanta restaurants celebrate traditional Southern cooking and makes liberal use of local produce such as peaches, peanuts, and sweet Vidalia onions from south Georgia.

--Cookbook Info
--Price and Ordering info
Photography © Jim Salaverry

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