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Tupelo Honey Cafe

Spirited Recipes from Asheville's New South Kitchen

Published by Andrews McMeel Publishing
Distributed by Simon & Schuster

About The Book

Experiencing the food at the award-winning Tupelo Honey Cafe is animportant part to understanding the heart of Asheville, NC.

As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo's food has been consistently fresh, made from scratch, sassy, and scrumptious.

Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.

Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from the New York Times, Southern Living, and the Food Network, just to name a few.

About The Authors

 Elizabeth Sims has had her work featured in such publications as Southern Living magazine, National Geographic Traveler, WNC Magazine, US Air, and Taste of the South magazine. Formerly an executive with the Biltmore Company, she now owns a business specializing in writing and strategic marketing. She is a member and past president of the Southern Foodways Alliance.


 A graduate of Johnson and Wales, chef Brian Sonoskus is attuned to the freshness of the season by being a farmer himself. Sunshot Farm, just north of Asheville, provides the restaurants with seasonal vegetables, berries, flowers, and herbs, while the restaurant partners with other area farms and farmers to create a true taste of southern Appalachia.


Product Details

  • Publisher: Andrews McMeel Publishing (April 5, 2011)
  • Length: 240 pages
  • ISBN13: 9781449400644

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Raves and Reviews

"...a Southern cookbook with a twist."

"best and easiest piecrusts I've ever made."

"...the Grateful Dead Black Bean Burger...was declared the best veggie burger ever." (Robin Currie, Philadelphia Inquirer)

"...mouthwatering recipes..."

"...highly recommended for anyone who loves comfort food or cookbooks that evoke a strong sense of place." (Critics Magazine)

"Recipes...provide a powerful set of dishes perfect for any regional American cookery library." (Midwest Book Review)

"...virtual tour of all those foods and their quintessentially Southern applications."

"You'll find hospitality in the form of fried tomatoes over cheese grits, a Southern fried chicken BLT, sweet potato pancakes and more."

"Innovative flavor pairings also figure strongly..."

"...just flipping through the cookbook can certainly prove inspirational." (Food Management Magazine)

"Replete with mouthwatering recipes and alluring pictures of the food and Asheville vistas, it represents the cafe just right." (Marion Sullivan, Books for Cooks, Charleston Post & Courier)

Named one of the "8 Best Southern Cookbooks" (Amanda Waas, Community Table, division of Parade Magazine)

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