Rick Mcdaniel

Asheville Food: a History of High Country Cuisine (American Palate) Rick Mcdaniel

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 Chefs

• Elliott Moss, The Admiral, Ben's Tune Up, Buxton Hill
• Mike Moore, Seven Sows Bourbon & Larder, Blind Pig Supper Club
• William Dissen, The Market Place
• Katie Button, Curate
• Damien Cavicchi, Sugo, Biltmore Estate
• Jason Roy, Lexington Avenue Brewery, Biscuit Head
• Mark Rosenstein, Founder of The Market Place
• Laurey Masterton, Laurey's Catering
• Cathy Cleary and Krista Stearns, West End Bakery
• Vijay Shastri, Flying Frog Cafe
• Brian Sonoskus, Tupelo Honey Cafe
• John and Julie Stehling, Early Girl Eatery
• Joe Scully, Corner Kitchen and Chestnut

- See more at: ashevillefoodbook.com/book/#sthash.lH8A0RMk.dpuf