The Best of the Best from Tennessee Cookbook: Selected Recipes From Tennessee's Favorite Cookbooks

If music is the soul of Tennessee, food is the heart. This collection of nearly 400 classic Tennessee recipes from 76 favorite cookbooks across the state offers a symphony of flavorful dishes.

Best of the Best from Tennessee Cookbook features homestyle Tennessee cooking: smoky BBQ Baby Backs on the grill, Aunt Martha's Buttermilk Cornbread in the oven, Old-Fashioned Southern Bread Pudding on Grandma's kitchen table. There's also Smoky Mountain Peppermint Bark, Front Porch Barbecue Glaze, and Tennessee River Mud Pie. Photographs, illustrations, and interesting facts about the state make the book fun to read.

Gwen McKee's interest in preserving "real" American food came naturally. Like most native Southerners, she was influenced by a family immersed in the traditions of Southern cooking and entertaining. Over a period of many years, Gwen collected recipes that were handed down through her family for traditional holidays and reunions.

She has dedicated decades to preserving America's food heritage. Through Quail Ridge Press, one of the most successful publishers of regional cookbooks, Gwen has accomplished much of this task by creating the 50-volume Best of the Best State Cookbook Series that includes over 20,000 classic recipes. This series has sold over 5 million copies and been featured on QVC.

Gwen McKee took another important step in reaching her goal by creating the Recipe Hall of Fame Collection. The Recipe Hall of Fame Cookbook, featuring 450 winning recipes from all the Best of the Best state books, was an instant hit, selling 65,000 copies within the first few months of publication. With over 700,000 copies in print, the collection now includes Recipe Hall of Fame Dessert Cookbook, Recipe Hall of Fame Quick & Easy Cookbook, and Recipe Hall of Fame Cookbook II in addition to the original Recipe Hall of Fame Cookbook.

A native Mississippian, Barbara Moseley grew up on a farm in Florence, Mississippi, so her appreciation for good food has roots in her fertile upbringing. She enjoys working in the family vegetable garden and sharing the abundance of fresh fruits and vegetables it yields--both in fresh form and prepared in the fantastic recipes she loves to cook.

Barbara is co-editor of the Best of the Best State Cookbook Series as well as the distinguished Recipe Hall of Fame Collection. Barbara along with her co-editor, Gwen McKee, have published nearly 100 books.