And speaking of Food Writing...
I highly recommend the latest issue of Gourmet Magazine. The focus of this issue: Southern Food!
They've published a wonderful essay "What Is Southern?" by one of the Grand Dames of Southern Cuisine, Edna May Lewis. The essay was just recently discovered, and the editors at Gourmet have more or less built the entire issue around it, which includes a good sampling of Edna May Lewis' recipes.
There's also an extensive(!!!) Southern Brunch menu by Atlanta chef, Scott Peacock, as well as more basic Southern Fried Chicken Dinner menu by one of their editors.
However, the articles in this issue ended up keeping me up last night for a few hours. I read almost the whole issue before heading to bed. DR edisaurus - Besides the feature on Scott Peacock, there's also an assessment of the Southern dining scene in Atlanta by John T. Edge. I'd be interested in your "comparisons".
OH! And the recipe for a Mile High Chocolate Layer Cake that calls for six sticks of butter for the frosting!
*It was also sort of "shocking" to see some very simple recipes in this issue, with some very basic ingredient lists. Even Scott Peacock's "fancy" brunch is more or less doable after a good trip to the grocery store, and some advance planning.
Serves 8
Champagne Punch
Pimento Cheese Toasts
Ambrosia
Braised-Pork Hash
Creamy Stone-Ground Grits
Lowcountry Breakfast Shrimp
Eggs with Cream, Spinach, and Country Ham
Slow-Roasted Tomatoes
Crisp Winter Lettuces with Warm Sweet-and-Sharp Dressing
Crusty Buttermilk Biscuits
Spoon-Bread Muffins
Warm Sweet-Potato Pudding with Apples and Chestnuts
Bourbon Pecan Tarts
Boiled Coffee
*Now that's a brunch!