Asheville Food: A History of High Country Cuisine  tells the story of how hippie farmers and visionary chefs came together to make Asheville a foodie's dream.The book is 128 pages of history, profiles of Asheville's hottest chefs, and the farmers who make all that awesome food possible. Awesome food photography by Amy Kalyn Sims brings the innovative cuisine to life, and makes this book a must have for locals, tourists, food lovers and small farm animals alike.   Featured Chefs Elliott Moss, The Admiral, Ben's Tune Up, Buxton Hill - Mike Moore, Seven Sows Bourbon & Larder, Blind Pig Supper Club - William Dissen, The Market Place - Katie Button, Curate - Damien Cavicchi, Sugo, Biltmore Estate - Jason Roy, Lexington Avenue Brewery, Biscuit Head - Mark Rosenstein, Founder of The Market Place - Laurey Masterton, Laurey's Catering - Cathy Cleary and Krista Stearns, West End Bakery - Vijay Shastri, Flying Frog Cafe - Brian Sonoskus, Tupelo Honey Cafe - John and Julie Stehling, Early Girl Eatery - Joe Scully, Corner Kitchen and Chestnut - See more at: ashevillefoodbook.com/book/#sthash.lH8A0RMk.dpuf Thirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become a nationally recognized food 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 command the 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 city and 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. Rick McDaniel is a food historian, culinary anthropologist and author specializing in the food of the American South. A retired journalist, he covered food and restaurants as a contributing writer for the Asheville Citizen-Times from 1998 to 2008. McDaniel has served as a southern regional judge for the James Beard Foundation chef and restaurant awards and as a consultant to the producers of Diners, Drive-Ins and Dives on Food Network and Anthony Bourdain's No Reservations on Travel Channel. His first book, An Irresistible History of Southern Food (The History Press, 2011) is in the academic libraries of Duke University, the University of Chicago and Harvard University. Used Book in Good Condition