Few foods are as closely tied to Southern identity as pimento cheese, and Rebecca Lang approaches the subject with both affection and curiosity. A ninth-generation Southerner and seasoned cookbook author, she traces the spread's unlikely history, from early twentieth-century textile mills in South Carolina to its place today as a staple of picnics, church suppers, and golf tournaments. More than sixty-five recipes explore pimento cheese in all its forms. Some focus on the spread itself, with variations that incorporate ingredients like goat cheese, lemon, honey, or horseradish. Others use it as a building block in dishes such as pimento cheese buttermilk biscuits, tomato pie, and classic sandwiches layered on soft white bread. Alongside the recipes are anecdotes, regional lore, and glimpses into the cultural life of the American South. Playful and precise, the book doubles as a small culinary history of one of the region's most beloved comfort foods Hardcover. Color photographs throughout.
