| Asheville Food: A History of High Country Cuisine Contributor(s): McDaniel, Rick (Author), Sims, Amy Kalyn (Photographer), Stehling, Julie (Foreword by) |
|
 |
ISBN: 1540232794 ISBN-13: 9781540232793 Publisher: History Press Library Editions OUR PRICE: $29.69 Product Type: Hardcover - Other Formats Published: August 2013 |
| Additional Information |
| BISAC Categories: - History | United States - State & Local - South (al,ar,fl,ga,ky,la,ms,nc,sc,tn,va,wv) - Cooking | Regional & Ethnic - American - Southern States |
| Dewey: 641.597 |
| Physical Information: 0.38" H x 6" W x 9" (0.81 lbs) 146 pages |
| Themes: - Cultural Region - South |
| Descriptions, Reviews, Etc. |
| Publisher Description: Thirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become a nationally recognized food mecca, a hot spot for food celebrities and a bustling hub of microbreweries. Food historian and author Rick McDaniel traces the rise of the Asheville food scene from its early eateries to the pioneering chefs who put Asheville on the culinary map and the new generation of stars who command the kitchens at the city's hottest new restaurants. A founding city of the farm-to-table movement, Asheville is proud of its local food and drink, appearing on creative menus throughout the city and in the pages of the national food media. Join McDaniel as he embarks on a mouthwatering journey to explore the farmers, chefs, markets and history that have shaped Asheville's rich food heritage. |