Though meticulously footnoted, this academic tome is a breeze to read thanks to Frey's entertaining storytelling and sleuthing skills. Even if you're not inclined (as Frey was) to try your hand at Hickory Nut Macaroons, Swamp Plum Preserves, and other old-time delights, they provide fascinating insight into bygone days where neighbors bonded over homemade treats at town-wide picnics, peanut 'boilings', and tally ho parties (singing carriage rides). And you'll acquire a new appreciation for people like Annie Dennis and their roles in creating Georgia's delectable culinary history.--Susan Puckett "cookbook author and former food editor of the Atlanta Journal-Constitution"

Georgia's Historical Recipes never simply feels like just a historiography of Georgia cookbooks and recipes. It's so much more: a foodways history and recipe compendium, state and regional history, a collection of biographies, a personal memoir of sorts, a justification for the importance of archival collections, and a defense for studying foodways. This book offers many valuable contributions -- to all of the above and more. Non-Georgians should envy that such a book exists; every state should be so lucky.--Rien Fertel "author of The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog"

Anyone who holds a creased and stained recipe handed down from a grandparent or favorite aunt can feel its connection to family and history. Valerie J. Frey, a foodways researcher based in Athens, Georgia, takes that connection deeper and wider in her new book, Georgia's Historical Recipes. . . .--Steve Russell, contributing editor "Garden & Gun"