Cookbook Giveaway

Hope y'all had a wonderful holiday! I sure did. In fact, I'm still on holiday vacation, and am down in my home state of South Carolina visiting family and friends.

What? You want more presents? OK.

I am delighted to giveaway a copy of the cookbook Glass Onion Classics: Recipes From a Southern Restaurant to one lucky reader. This new and unused cookbook (I did flip through it, though) comes from Glass Onion, one of my favorite restaurants in Charleston, South Carolina.Glass Onion's "ridiculously good" banana pudding (it is ridiculous!), grilled pimento cheese sandwich, and deviled eggs is my usual. I just might be eating this very same order right now!

Glass Onion serves up non-stuffy, fresh and local, classic Southern food in a casual storefront located on the busy Savannah Highway just a stone's throw from the Charleston peninsula (the touristy part). This means that while Glass Onion is always busy with people in the know (I once giddily dined across from Southern cookbook author Ted Lee), it's not overrun with tourists like made-popular-by-television Hominy Grill and Jestine's Kitchen. The Glass Onion's cookbook is NOT vegetarian, but any crafty vegetarian can adapt almost any recipe. This 168-page cookbook covers all the Southern basics, like pimento cheese, buttermilk fried chicken, grits, and red velvet cake, with brief stories before each recipe, and a few black and white drawings here and there. Peppered throughout the book are profiles of Southern food farmers and friends, like Allan Benton (Benton's Bacon) and Glenn Roberts (Anson Mills).

To enter to win:
Please leave one comment on this blog post telling me the most memorable Southern food you cooked at home, or ate at a restaurant. The contest will end January 3, 2012 at 8pm EST. One winner will be picked randomly. Be sure to check back for an announcement of the winner, so I can get your mailing information. Sorry, but I will only ship to US addresses.

The cookbook and giveaway are provided by me (because I like Glass Onion so much), and all opinions are my own.