DISTILLING THE SOUTH


“Distilling the South: A Guide to Southern Craft Liquors and the People Who Make Them” (UNC Press, 2018.)

While the South has a long history as the center of American distilling, we’re now experiencing a new explosion in the making of liquors. All over the region, alcohol artisans are crafting everything from gin to brandy to whiskey. My new book tells the stories of the people behind these creations and give you five trails to finding the best craft spirits in states from Virginia to Louisiana.


PURCHASE

PECANS


“Pecans: A Savor the South Cookbook,” (UNC Press, 2012).

One of the first books in the 24-volume series, it covers the history and nutrition of the South’s favorite nut, along with more than 50 recipes for appetizers, main dishes, salad, side dishes and desserts. Damon Lee Fowler calls it a celebration of the South’s iconic nut.

$18. Hardcover, available at www.uncpress.unc.edu and many bookstores.


PURCHASE

BOURBON


“Bourbon: A Savor the South Cookbook,” (UNC Press, 2013).

One of the most popular books in the Savor the South series, it takes on the history and culture of bourbon, and includes more than 50 recipes from beverages to appetizers, main dishes and desserts.

$18 hardcover, available at www.uncpress.unc.edu and many bookstores.


PURCHASE