Voted best small town restaurant for five years in a row by Southern Living magazine, The Blue Willow Inn Cookbook offers delicious Southern recipes, vintage pictures from the early days of Social Circle, Georgia and fascinating anecdotes about the restaurant. Billie and Louis Van Dyke say that no one is allowed to leave hungry, and certainly no one should after feasting on a variety of Southern dishes and famous drinks such as lemonade and tea, also known as the "Champagne of the South". Housed in a gloriously restored southern mansion, The Blue Willow Inn is home to Southern hospitality and charm at its best. In The Blue Willow Inn Cookbook, Billie and Louis share delicious recipes such as: Fresh Greens and Peas Southern Fried Chicken Sweet Potato Pie Cast-Iron Corn Bread Fried Green Tomatoes Southern Style Sweet Tea The greatest restaurants in America are its wonderful independent regional restaurants, and there are no greater experts on America's regional restaurants than Michael and Jane Stern. The brief stories connect the recipes to The Blue Willow Inn in a charming way and the recipes will make your mouth water. The Blue Willow Inn Cookbook is the perfect guide for creating traditional, Southern style dishes for family and friends.

"The Secret Life of Dogs" meets "A Good Walk Spoiled" in this behind-the-scenes look at the subculture of the professional dog-show circuit. "A year on the dog-show circuit with a breeder and show of bullmastiffs has all the melodrama of a soap opera."--"San Francisco Chronicle." of photos.

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Following the success of this debut, Hines penned The Dessert Book in 1955. Filled with decadent treats, from homemade ice cream royale to fried apple pie to praline fudge frosting, this book inspired the recipes for the earliest boxed cake mixes and baked goods that carried the Duncan Hines name.

Featuring a new introduction by Hines biographer Louis Hatchett, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.

Part memoir, part guidebook, part cookbook, and all parts hilarious, Two for the Road shares the lessons the Sterns have learned during thirty years of sampling regional fare on America's back roads. If you want a great restaurant, forget the Yellow Pages, ask the local cop--and avoid anything that calls itself "world famous." Sure bets are places with a giant plastic pig on the roof or pictures of Jesus on the walls. As the Sterns search for the Holy Grail of barbecue, they relate achingly funny adventures and misadventures, and what emerges is a big picture of America, revealing exotic eating customs that flourish right under our noses.