Like Hemingway to Cuba or Mark Twain to the Mississippi, certain writers are inextricably tied to their environments-the culture, the history, the people, the cuisine. The plays of Tennessee Williams evoke the ambiance and flavor of the South. Part food memoir and part cookbook, this fresh look at the world of this great American playwright-both in real life and in his plays-is the perfect book for literary lovers and food lovers alike.

Each chapter is based on one of Williams' plays and includes a short essay on food references within that play; highlighted food related quotes from the dialogue; a menu divined from the play; and archived photographs from Williams' life. With more than 80 recipes, fans will love the 50 full-color and black and white photos that showcase the recipes, locale, and history of this beloved American writer.

Enjoy recipes such as:

  • Chop Suey Soup
  • Pecan-crusted Sweet Potato Pone
  • Baton Aubergines
  • Pork Loin Franchese
  • Smoked Corn and Grilled Pepper Bisque
  • Grilled Ahi Tuna, Pinapple Relish
  • Maw Maw Lola's Fig Preserves 

Dinner with Tennessee Williams - Troy Gilbert, Chef Greg Picolo