“Mary Mac’s is a true community crossroads, where race, class, politics, and social standing are set aside over plates of Southern comfort food—Fried Okra, Country Ham with Red Eye Gravy, Sausage Cornbread, and Blackberry Jam Cake with Caramel Icing. … The book shares the recipes for the classic dishes but also celebrates the restaurant’s history and traditions that have been handed down through owners and cooks. ” ––Appetite for Books http://bit.ly/bwmbhb
“Mary Mac’s is a destination for many visitors to the city. It was my first visit. I can now see why so many of Atlanta’s residents are regulars. When you enter Mary Mac’s you are treated to the much lauded Southern hospitality that you may be hard-put to find in more commercial establishments in Atlanta. I also received a copy of the Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room. I couldn’t put it down; I read it straight through. The book is a fascinating history of Mary Mac’s and the people who helped create an Atlanta landmark. The story is compelling and the photographs capture the charm of a bygone age. It also contains easy-to-follow recipes for the restaurant’s Southern favourites. The book is a veritable primer on classic Southern cooking. You can learn to make a tasty tomato pie, tempting squash casserole, crispy fried chicken, and many other tempting Dixie dishes. It also contains recipes for the restaurant’s signature desserts.” ––Dolce Dolce http://www.dolcedolce.com/?tag=mary-mac%E2%80%99s-tea-room
“Black-eyed Pea Salad. Brunswick Stew made with barbecued pulled pork. Fried Okra. Red Potato Salad. Recipes for all of these dishes appear in the appetizer section of “Mary Mac’s Tea Room: 65 Years of Recipes From Atlanta’s Favorite Dining Room” by John Ferrell. That list of “appetizers” gives the reader a strong hint of what type of food — not afternoon tea fare, but traditional Southern comfort dishes — is served at Mary Mac’s, the last of 16 “tea rooms” once located in Atlanta.” ––2 The Advocate http://www.2theadvocate.com/features/100462024.html
“Mary Mac’s cookbook not only includes 125 of their wonderful recipes, but staff pictures and anecdotes and the history of this fine establishment.” ––Atlanta Restaurant Blog http://atlanta-restaurantblog.com/2010/08/mary-macs-tea-room-anniversary-party-and-book-release/
“An Atlanta culinary institution, Mary Mac’s Tea Room, turns 65 this year. Since 1945, business people, celebrities, and families have sat down there for a plate of fried green tomatoes, a bowl of chicken and dumplins, and tall glasses of Southern sweet tea. To celebrate the anniversary, owner John Ferrell is putting out a new cookbook - with 125 recipes - along with classic photos, menus, and employee biographies.” ––PBAOnline http://bit.ly/b3G2Ko
“Back in the days after World War II, industrious Southern ladies began opening their own restaurants, or more genteelly names “tea rooms.” But these tea rooms didn’t serve pots of Earl Grey and dainty cucumber sandwiches—they were family-style dining establishments whose tea came iced and sweetened in pitchers and menus were all about hearty Southern classics such as fried okra and pork chops. Today there are only a handful of these tea rooms left, but the lines are just as long and the food epitomizes not only Southern cooking but Southern hospitality. For those of us who haven’t had the pleasure of dining at Mary Mac’s, owner John Ferrell has put together a new cookbook that includes all of the tried and true recipes that has made the restaurant such a longstanding favorite for locals and out-of-towners alike. Mary Mac’s Tea Room includes all of the classics, Chicken and Dumplings, Fried Chicken, Salmon Croquettes, and of course, all of the wonderful sides that really make the meal.” –Jumping Anaconda http://bit.ly/dB4AsC
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