Best of the Best from Georgia Cookbook edited by Gwen McKee and Barbara Moseley
Junior League, church, and community cookbooks can offer piquant glimpses into the culinary traditions and idiosyncrasies of a region. The Best of the Best cookbook series, which by 2005 had covered all fifty states, combs through these local, frequently self-published tomes and compiles some of the most noteworthy finds. The Georgia edition, originally published in 1989 and updated in 2006, occasionally forays into kitsch (pecans, not macadamias, star in a sweet dubbed “Hawaiian nut sandwiches”), but there are also plenty of honest regional specialties: Look for Georgia peanut soup, two user-friendly versions of Brunswick stew, no fewer than four variations of fried chicken, and, of course, a cake made with Coca-Cola.
Best of the Best from Georgia Cookbook
Edited by Gwen McKee and Barbara Moseley
Quail Ridge Press
RECIPE: Brunswick Stew