Asheville Food: A History of High Country Cuisine (American Palate)

Asheville Food: A History of High Country Cuisine tells the story of how hippie farmers and visionary chefs came together to make Asheville a foodie's dream.The book is 128 pages of history, profiles of Asheville's hottest chefs, and the farmers who make all that awesome food possible.Awesome food photography by Amy Kalyn Sims brings the innovative cuisine to life, and makes this book a must have for locals, tourists, food lovers and small farm animals alike. Featured ChefsElliott Moss, The Admiral, Ben's Tune Up, Buxton HillMike Moore, Seven Sows Bourbon & Larder, Blind Pig Supper ClubWilliam Dissen, The Market PlaceKatie Button, CurateDamien Cavicchi, Sugo, Biltmore EstateJason Roy, Lexington Avenue Brewery, Biscuit HeadMark Rosenstein, Founder of The Market PlaceLaurey Masterton, Laurey's CateringCathy Cleary and Krista Stearns, West End BakeryVijay Shastri, Flying Frog CafeBrian Sonoskus, Tupelo Honey CafeJohn and Julie Stehling, Early Girl EateryJoe Scully, Corner Kitchen and Chestnut- See more at: ashevillefoodbook.com/book/#sthash.lH8A0RMk.dpuf Read more