I only started reading this book last night, but I already know it’s a keeper. The very first recipe is for pimento cheese. Be still my artery clogged heart! Mine is a library copy, but I’ll surely be adding it to my bookshelf. It’s glossy and beautiful, but made to look a bit worn. I can see it propped up on the counter, pages dog-eared and flour stained for years to come! Grab a basic copy here or a signed copy here.
And for some of the award winning pimento cheese recipes, visit the Southern Foodways Alliance site.
