In this updated and expanded edition, with recipes from some of the South's most famous kitchens, John T. Edge, "the Faulkner of Southern Food, " travels the back roads from Texas to Virginia, from chicken shack to fish camp, from barbecue stand to pie shed, to bring you the most savory food and history the South has to offer. In Southern Belly, you'll find a South hidden in plain sight, where cooks who've been standing tall by the stove since Eisenhower was in office serve local specialties found nowhere else. The perfect traveling companion, Edge reveals the stories and secrets behind this mouthwatering food as he guides you to more than two hundred places that have quietly become Southern institutions.