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The Glory of Southern Cooking
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About the Author

JAMES VILLAS was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. His cookbook Pig: King of the Southern Table won a James Beard Award in 2011, and three others have been nominated for the Beard Award. He has also won two Beard Awards for journalism and received Bon Appetit's Food Writer of the Year Award in 2004. He is the author of eighteen cookbooks and books on food, including My Mother's Southern Kitchen, Between Bites, The Bacon Cookbook, and From the Ground Up.

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