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MARTHA HALL FOOSE was the executive chef of the Viking Cooking School. Born and raised in the Mississippi Delta, she attended the famed pastry school cole Len tre in France. She returned to Mississippi and opened Bottletree Bakery-a Southern institution in Oxford-and later, with her husband, Mockingbird Bakery in Greenwood. She makes her home in Tchula, Mississippi, on her family's farm with her husband and their son.
This is one cookbook I would proudly have in my kitchen! It has great information and wonderful recipes! <br>--Paula Deen, Food Network host and bestselling cookbook author <br> Martha can truly cook. Some familiar but never predictable recipes-pimiento cheese, gumbo, cornbread-besides being too good to leave out, are joined in this sterling cookbook with many others less commonly seen but no less superlative, all unmistakably Southern, like Delta hot tamales, for example, or West Indies salad (from Mobile, circa 1940s), salmon croquettes, biscuits with tomato gravy, and black bottom pie. Her book is one to be cherished, shared, and consumed. <br>--John Egerton, author of Southern Food: At Home, on the Road, in History <br> If you've got a rocker on the front porch, get into it; if not, settle into your favorite chair. In either case, fix yourself a long drink and give yourself the pleasure of spending a little time with Martha Foose on her Mississippi farm before you head int
