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When you think of dining in
Georgia, gracious hospitality and generous quantities of good food come
to mind. As authors Dawn O'Brien and Jean Spaugh traveled around the
state, they discovered that these traditions have not been lost with the
encroachment of fast-paced living.
The structures that house the
fifty restaurants in this book reflect Georgia's ability to combine the
best of the Old South with the best of changing times. The image of
antebellum mansions comes to life in places like Susina Plantation Inn,
but there are also more simple structures like The Farmhouse and
Sassafras Tea Room that reflect bygone lifestyles.
Each featured restaurant is
housed in a building at least fifty years old. Places like an old
tobacco barn in a pine wood near the Okefenokee Swamp, an old train
station, a Renaissance Gothic church, and a casino that once hosted Al
Capone are evidence of how creative some restauranteurs are when
searching for a structure to renovate. Victorian mansions, elegant
resort hotels along the coast, inns that once served tourists traveling
to and from Florida, an old fish camp, and a true Victorian tea room all
preserve some aspect of Georgia's history and culture.
The food served in these
establishments reflects longstanding traditions as well as new
adventures. The over 130 recipes included here put the emphasis on
freshness--whether vegetables, seafood, or some more exotic staple.
Although the recipes for Southern dishes such as Shredded Yams,
Black-Eyed Pea Soup, Sour Cream Cornbread, and Peach Pan Pie can be
found here, you'll also discover more sophisticated fare that can
compete with the finest continental cuisine in the world. Georgia offers
the best of both worlds, and its historic restaurants show us why.
about the authors
Dawn O'Brien has written or co-authored several books in John F.
Blair's Historic Restaurant and Their Recipes™ Series. She was
inspired to undertake Georgia's Historic Restaurants by her three
great loves--history, travel, and fine food. She holds a master's degree
in communications from Wake Forest University.
Jean Spaugh holds a
bachelor's degree from Columbia College in South Carolina and a master's
degree from Hollins College in Virginia. A former English instructor and
editor, she is also the author of Something
Blue. Spaugh is a researcher at Alumax in Atlanta and lives in
Lawrenceville with her husband and two children.
Click on one of the following
titles listed below to learn more about the books in
the Historic Restaurants and Their Recipes™ series!
Alabama's Historic
Restaurants and Their Recipes
North Carolina's
Historic Restaurants
and Their Recipes
A
Taste of Pennsylvania History
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