There’s one in every neck of the woods—a persistent local kitchen that continues to cook up the best food that good ingredients will allow. Because of notoriety or entrepreneurship, some of these finicky cooks sell their vittles by mail—mostly the kinds that ship well: like regional sauces, home-baked goods, cheeses, and preserves. What you’ll get in your mailbox is premium food mindfully prepared in the “old-fashioned” way of small batches begun with fresh ingredients. The manna comes at premium prices
(no free lunches) from family businesses with primarily rural addresses (there are a few monks, too). This catalog has their stories, addresses, and mail order prices.
