The warmth of the oven and the smell of fresh-baked bread conjure comforting memories of tradition and place. Aside from being a staple on every table in the South, these breads and their recipes detail the storied history of the region. Biscuits emerged from Native American and European traditions. Cornbread, with its vast variety, is a point of debate among Southerners over which recipe yields the most delicious results. The hushpuppy, developed possibly to quiet whining dogs, is a requirement for any true catfish or barbecue meal. Author Chris Holaday and top culinary instructor Marilyn Markel offer the mouthwatering history, famous recipes and heartwarming stories of Southerners in their kitchens.
One of the top culinary instructors in the South, Marilyn has pursued her passion for teaching from Dallas to Chapel Hill to the Charleston, South Carolina area, where she now resides. The Georgia native has taught countless classes on all aspects of cooking and served as culinary director for several schools. Marilyn is a member of Les Dames d'Escoffier, Southern Foodways Alliance and International Association of Culinary Professionals (IACP). Her work has appeared in the Charleston Post and Courier among other newspapers, the magazine Edible Piedmont, and she was featured in the documentary Pimento Cheese, Please, produced by the Southern Foodways Alliance.
As an advertising copywriter, photographer or editor, Chris has had a long career in industries as varied as coffee, sporting goods, specialty grocery and wine. He has also written several nonfiction books with topics that range from baseball to auto racing to colonial towns, but all with a focus on Southern history. Among other publications, his work has appeared in Southern Living, and he has written promotional pieces for Marilyn Markel's cooking schools. A native of Texas and graduate of the University of North Carolina, he now resides in Durham.