Asheville Food: A History of High Country Cuisine (American Palate)
Thirty years ago, the mountain city of Asheville was known for little more than theBiltmore Estate. Since then, the sleepy town has become a nationally recognizedfood Mecca, a hot spot for food celebrities and a bustling hub of microbreweries.Chef and author Rick McDaniel traces the rise of the Asheville food scene from its early eateries to the pioneering chefs who put Asheville on the culinary map to the new generation of stars who commandthe kitchens at the city's hottest new restaurants. A founding city of the farmto-table movement, Asheville is proud of its local food and drink, appearing on creative menus throughout the cityand in the pages of the national food media. Join McDaniel as he embarks on a mouthwatering journey to explore the farmers, chefs, markets and history that have shaped Asheville's rich food heritage.