welcome... A
secret biscuit recipe from Virginia. The coveted crab cake from Baltimore's best seafood house.
A shrimp and grits masterpiece from South Carolina. Inside Off the Eaten Path you'll fi nd our favorite recipes from 75 of the South's most celebrated restaurants. We've pried, cajoled, begged, and fi nagled them to share their most prized dishes with us. In addition to the ice cream, fried chicken, and bar- becue secrets from your favorite Southern restaurants, Off the Eaten Path highlights the best drives and roadside wonders in 17 states, from the mid Atlantic to Texas. Ride along with Morgan Murphy, longtime Southern Living travel editor and food critic, as he takes you on a culinary road trip through the South. It's a gastronomic adventure you can recreate on the road or in your own kitchen.
About the Author B
etween forkfuls, Morgan Murphy writes on travel, humor, and food. It’s
a good life. “I drive my battered old Cadillac around, eat massive amounts of bacon, and smoke cigars. But I’m my own boss and have weekends off ,” he says with a twinkle in his eye. When it comes to food and travel, Murphy’s the man for the job. As longtime Southern Living travel editor and food critic, he was the defi nitive voice of Southern travel, frequently garnering awards, such as the coveted Society of American Travel Writer’s Gold Award for “Best Travel Coverage.” He holds an MBA from Oxford and millions have read his trademark wit and humor in Forbes, Vanity Fair, Esquire, and The New York Post. If anyone could entice the South’s best res-
tuarants to give up their secret recipes, it’s Lt. Commander Murphy. In fact, he just returned from a tour of duty in Afghanistan for the U.S. Navy. “They’ve a real shortage of biscuits and sweet tea there. It’s a calamity,” he says of his time serving the nation. “But things are looking up. I introduced them to fried chicken.”
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Fried chicken from Loveless Café in Nashville, Tennessee. (page 230)
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