Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table.

Exploring the redneck culture in all its in-your-face glory, this richly illustrated book is a cross between Studs Terkel and White Trash Cooking. From Velveeta Fudge to values (virtually all expressed in the lyrics of country music songs) to snake-handling ministers and gun mania, Redneck Heaven captures the redneck spirit in all its exuberance. 80 photos.

With his nose in wineglass and tongue planted firmly in cheek, Robilio traces the history of wine and rednecks in America to a common ancestor, Thomas Jefferson. With Victor's suggestions, culled from over 30 years on the international wine scene, you'll be sure to start off on the right foot... and with the right palate. Hilarious but highly useful.