Kategoria BISAC: Cooking >> Regional & Ethnic - American - Southern States

Writers love to tell stories, so when L. Elisabeth Beattie remarked that her next book ought to be a Kentucky writers' cookbook, Betty Layman Receveur replied, "Actually, all my sons ever demand of me is my pound cake." Adding a cup of this and a pinch of that, Beattie cooked up Savory Memories, a collection of twenty-two essays about particular dishes that call up warm memories in the writers.

Featuring recipes and memories from writers such as Joy Bale Boone, George Ella Lyon, Ronni Ludy, Ed McClanahan, Sena Jeter Naslund, and Richard Taylor, this is both a cookbook and a...

Mark F. Sohn's classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of...

Originally published in 1863, this little book is a compilation of "receipts" to aid Southern households beset by shortages as the War Between the States raged on.

"Designed to supply useful and economic directions and suggestions in cookery, housewifery . . . and for the camp," these helpful hints first appeared in newspapers and other sources. The original edition was bound in yellow, polka-dot wallpaper. Only five copies of that edition were known to exist a hundred years later.

"A Cheap and Quick Pudding," "Apple Pie Without Apples," "Artificial Oysters," "Spruce Beer," "Soap,"...

Welcome to Nathalie Dupree's South, a place of ladies' luncheons, bake sales, fresh fish dinners, and pit barbecue, where time seems to move a bit more slowly and where fresh, flavorful food is an indispensable part of everyday life. For years, television host and author Nathalie Dupree has led the renaissance of Southern cooking, bringing the best of the region's fare to the rest of the country. Now available in paperback for the first time, "Nathalie Dupree's Southern Memories" is the culmination of her lasting love affair with Southern food and Southern living. It is a heartfelt tribute...

Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on "New Southern Cooking with Nathalie Dupree" (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine...

Sydney Saylor Farr is a woman who knows Appalachia well. Born on Stoney Fork in southeastern Kentucky, she has lived much of her life close to the mountains, among people whose roots are deep in the soil and who pass on to their children a love for the land, a strong sense of belonging and of place.

Mountain food and how it is cooked is very much a part of this sense of place. Ask any displaced Appalachians what they miss most and they will probably talk about soup beans, country ham, and homemade buscuits. They may also remember the kitchens at home, the warmth from the wood-burning...

The Mississippi Cookbook was prepared in an attempt to collect, make available, and thus preserve the favorite recipes of fine cooks throughout Mississippi. Over 7,000 recipes were collected from all areas of the state. From this total, the home economists of the state Cooperative Extension Service had the painfully difficult task of screening the amount down to the 1,200 best recipes.

The names of the individuals who submitted follow each recipe and, in some cases, historical data about the dish is included. A special section includes favorite recipes of the wives of former...

Kathy Starr compiled these recipes as a tribute to her grandmother, whom she remembers amid big pots of greens and vegetables that were bubbling on the stove as she stirred up the cornbread.

-Hunger, - she says, -was something the black family had to conquer, and it was a must that simple foods make a delicious meal. My grandma,...

Cajun food has become a popular -ethnic- food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique.

Neither a cookbook nor a restaurant guide, Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional...

Have you ever wondered, after marveling over
a sumptuous four-star meal in an elegant restaurant, just how those celebrated
dishes are created?
James Stroman, author of Prize Recipes From Great Restaurants: The
Western States, Dining Out At Home, and From Texas
Kitchens, turns his culinary expertise toward the South and ferrets out
the secrets of its famed restaurateurs in Prize Recipes from Great
Restaurants: The Southern States and the Tropics .
In the second volume of this series, well-known, innovative chefs from the
Southern states and the...

"A delightful book with excellent recipes..." Mimi Sheraton, The New York Times

" Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." The Today Show

This delicious compilation is cooked with a roux of raconteur Howard Mitcham's wit and served with a side dish of jazz
history and lyrics.As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo.
For...