Books We Love: Nashville Eats (Abrams, 2015)

By Jill Melton | Last Updated October 22, 2015

Local food writer Jennifer Justus and photographer Andrea Behrends team up in this beautiful book that John T. Edge calls “a love letter to the working-class cooking of Nashville.” This home-town gem is filled with stories and recipes including a Leftover Hot Chicken Green Salad, sassy sweet potatoes, and this Sorghum Bourbon Pecan Pie.

Sorghum Bourbon Pecan Pie

The slightly mineral taste of sorghum syrup, made from sorghum cane, pairs well with the salt and butter of biscuits—and pie dough. Using sorghum rather than cane syrup for pecan pie makes the sweet...

Bourbon Sweet Potatoes

Sweet potatoes and bourbon make good partners. The inspiration for this pairing comes from the 1979 cookbook called Nashville: 200 Years of Hospitality, a collection by the Tennessee Federation of...