Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen: Spirited Recipes from Asheville's New South Kitchen Volume 1 - Hardcover

..".a Southern cookbook with a twist."

"best and easiest piecrusts I've ever made."

..".the Grateful Dead Black Bean Burger...was declared the best veggie burger ever." (Robin Currie, Philadelphia Inquirer)

..".mouthwatering recipes..."

..".highly recommended for anyone who loves comfort food or cookbooks that evoke a strong sense of place." (Critics Magazine)

"Recipes...provide a powerful set of dishes perfect for any regional American cookery library." (Midwest Book Review)

..".virtual tour of all those foods and their quintessentially Southern applications."

"You'll find hospitality in the form of fried tomatoes over cheese grits, a Southern fried chicken BLT, sweet potato pancakes and more."

"Innovative flavor pairings also figure strongly..."

..".just flipping through the cookbook can certainly prove inspirational." (Food Management Magazine)

"Replete with mouthwatering recipes and alluring pictures of the food and Asheville vistas, it represents the cafe just right." (Marion Sullivan, Books for Cooks, Charleston Post & Courier)

Named one of the "8 Best Southern Cookbooks" (Amanda Waas, Community Table, division of Parade Magazine)

Experiencing the food at the award-winning Tupelo Honey Cafe is animportant part to understanding the heart of Asheville, NC.

As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo's food has been consistently fresh, made from scratch, sassy, and scrumptious.

Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.

Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from the New York Times, Southern Living, and the Food Network, just to name a few.