Fannie Flagg's Original Whistle Stop Cafe Cookbook: Featuring: Fried Green Tomatoes, Southern Barbecue, Banana Split Cake, and Many Other Great Recipe - Fannie Flagg

After the tremendous success of Fried Green Tomatoes at the Whistle Stop Cafe, Fannie Flagg received thousands of requests for recipes from the restaurant of her Alabama childhood that was the model for the eatery in her novel. Now, she joyfully shares over 150 of these recipes in a cookbook of hearty Southern dishes that readers are sure to love. Photos & illustrations. \nIT'LL MAKE FOR SOME MIGHTY FINE EATING. \n--Fort Worth Star Telegram \nAfter the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood that was the model for the cafe in her novel. Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a cook Inside you'll find wonderful recipes for: \n* Skinless Fried Chicken * Pork Chops with Apples and Sweet Potatoes * Baked Ham and Pineapple Rings * Baked Turkey with Traditional Cornbread Dressing * Black-eyed Peas * Fried Okra * Creamed Onions * Broccoli Casserole * Southern Cream Gravy * Fried Catfish * Scalloped Oysters * Down Home Crab Cakes * Beaten Biscuits * Corn Pones * Lemon Ice Box Pie * Kentucky Bourbon Chocolate Pecan Pie * And much more \nThe recipes in Fannie Flagg's Original Whistle Stop Cafe Cookbook are all for delicious hearty happy food that comes with all sorts of things, from gravies to hot sauces (very often the secret's in the sauce). But most of all this food, and this book, comes with love. \nIf you liked her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and if you liked the movie they made from that novel, you'll like this cookbook....It's funny, just like Flagg. \n--Richmond Times-Dispatch \nRecommended...All the traditional dishes are here, along with the author's irreverent, irresistible commentary on Southern cooking and culture. \n--Library Journal