For review copies and interviews with editors Gwen McKee and Barbara Moseley, contact Dana Walker 1-800-343-1583 - dwalker@quailridge.com
The Best of Virginia II
Latest Addition to Best Selling Series
With over two million copies sold, cooks agree that the Best of the Best State Cookbook Series is the foremost authority on state and regional cooking. The all-new edition of Best of the Best from Virginia Cookbook II is the latest addition to the series. Editors searched state-wide for contributing cookbooks with recipes most representative of Virginia kitchens. Recipes have been tried, tasted and assembled into one collection of Virginia’s absolute best cookbooks. Best of the Best from Virginia Cookbook II is the sequel to Best of the Best from Virginia Cookbook which has sold over 100,000 copies since 1991.
Take the journey from Alexandria to Williamsburg, as mouthwatering selections from Virginia are gathered into one, ready-to-use resource. Best of the Best from Virginia Cookbook II combines top recipes from more than 75 cookbooks native to the Lover’s State complete with history and little known facts shared along the way. With tantalizing dishes like Hampton Roads Crab Imperial, Dockside Potato Salad, Smithfield Inn Stewed Tomatoes and sweet sensations such as Tidewater Toffee and Strawberry Cheesecake with Gingersnap Crust; Best of the Best from Virginia Cookbook II is a fusion of the finest dishes Virginia’s has to offer, complete with cook-friendly preparation tips.
Quail Ridge Press editors Gwen McKee and Barbara Moseley selected 350 of the absolute best recipes from Virginia contributing cookbooks to create a concise representation of the state’s most treasured fare. In an effort to preserve America’s food heritage, Gwen and Barbara offer at-home-chefs across the country the resource to re-create signature recipes from Virginia in one convenient cookbook. Best of the Best from Virginia Cookbook II is available at bookstores, kitchen and gift shops, on-line at www.quailridge.com or by calling 1.800.343.1583.
