The gatherings of the Southern Foodways Alliance, founded in 1999, have become as synonymous with bacchanalian grub fests as they are with programs that decipher our region’s culinary customs. Now comes The Southern Foodways Alliance Community Cookbook, the organization’s first foray into a collection of recipes. Editors Sara Roahen and John T. Edge approached their spiral-bound volume the way Junior Leaguers and church parishioners do: They surveyed members, who sent in honest, no-nonsense recipes from all over the South. Contributions from nearly two dozen Georgia chefs, food writers, and gifted home cooks appear in the book, including food stylist Angie Mosier’s adaptation of the fabled coconut layer cake she loved from long-defunct Rich’s bakery. The cookbook comes out October 1, just in time for the SFA’s annual symposium in Oxford, Mississippi. (For more information on Oxford, see our October travel story.)
The Southern Foodways Alliance Community Cookbook
Edited by Sara Roahen and John T. Edge
Edited by Sara Roahen and John T. Edge
RECIPES: Brown Butter Creamed Winter Greens and Coconut Layer Cake
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