The South has a colourful history of recipe sharing and you’d be hard pressed to find a community that hasn’t put together a spiral-bound book showcasing its specialities. These are some of the best cookbooks the South has to offer for a glimpse into local eating habits.
The tradition of community is continued by professionals and home cooks alike as they meet in kitchens around the world, sharing both new techniques and Grandmother’s best. I met David Breedan while working at Per Se in 2006 and 2007. Originally from Tennessee, David is chef de cuisine at the French Laundry restaurant in Napa, California. This recipe belonged to his grandmother, Betty Joan Breeden, from Mosheim, Tennessee, and is so named because it is a first-rate pickling base.