From the Gullah-Geechee rice pirlaus of coastal South Carolina to Delta Hot Tamales from Mississippi's alluvial plains, the food of the South is a multicultural melting pot—the dishes of the Lowcountry are far different from what's cooking in the rolling hills of Appalachia or in the heart of the Delta. In this beautifully photographed tribute to the diverse cuisines of the American South, Jessica Dupuy profiles the cooks and restaurants upholding these traditions, sharing recipes for Blueberry Buckwheat Pancakes, Virginia Ham Salad, Corn Pudding, and Hamburger Steak with Sweet Onion Gravy.