Taproots of Tennessee

What was served at President James K. Polk’s White House dinners? What foods graced the table of John Sevier, Tennessee’s First Governor? In  Taproots of Tennessee,  Lynne Drysdale Patterson answers these questions and more, exploring nearly two centuries of Tennessee foodways. Readers will discover that Tennessee taste encompasses the exquisite, such as President Polk’s French-inspired Croquettes Poulet with Bechamel Sauce and General James Winchester’s spoils-of-the-hunt Roast Goode