From your beloved, best-selling writer of All Over but the Shoutin’, a delectable, rollicking food memoir, cookbook, and loving tribute to an area, a vanishing history, a family group, and, especially, to his mom.

Margaret Bragg will not own an individual cookbook. She measures in ‘dabs’ and ‘smidgens’ and ‘tads’ and ‘you understand, hon, a few.’ She cannot be pinned down on how very long to bake corn breads (‘approximately 15 to 20 minutes, depending on the mysteries of your oven’). Her idea of farm-to-table is definitely a about THE VERY BEST Cook in the World: Stories from My Momma’s Table flatbed vehicle. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto coffee beans and hambone, stewed cabbage, short ribs, poultry and dressing, biscuits and butter rolls. The amazing stories within this audiobook are of lengthy memory — most of them pre-date the Civil Battle, handed down skillet by skillet, in one generation of Braggs to another. In THE VERY BEST Make in the Globe, Rick Bragg finally preserves his heritage by telling the tales that framed his mother’s cooking food and education, from years as a child into later years. Because good food always has a good tale, and a recipe, writes Bragg, is a tale like other things.