Two authors co-wrote the latest Tupelo cookbook: Elizabeth Sims, who is a food writer, and Brian Sonoskus, the executive chef at the original Tupelo Honey Cafe in Asheville, N.C. The book centers on food from the Blue Ridge Mountains, and it explains how such recipes can differ from the usual Southern fare. In this interview, the authors speak with WUTC's Michael Edward Miller about Tupelo Honey Cafe: New Southern Flavors From the Blue Ridge Mountains. The cookbook is available at Tupelo Honey's Chattanooga location in Warehouse Row.
From the Tupelo Honey Web site:
Tupelo Honey Cafe: New Southern Flavors From the Blue Ridge Mountains provides a gastronomic tour of the flavors and tastes of the region considered the Mountain South. From Appalachian Egg Rolls With Smoked Jalapeno Sauce, Pickled Onions and Pulled Pork to Acorn Squash Stuffed with Bacon Bread Pudding and Maple Sweet Potato Bread Pudding, each recipe tells a story about the traditions, inspiration and history of the southern mountains. The result is an assembly of 125 imaginative, delicious and approachable recipes to be enjoyed by the home cook, the avid reader and book collector, and the hungry appetite alike. A foreword by Chef Sean Brock and gorgeous photos of the surrounding area and food complete this collection.