Southern Food: At Home, On the Road, In HistoryThis lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying. |
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1˝ teaspoon American bacon baked Bar-B-Q barbecue beans beef biscuits black pepper blend boiled bowl bread breakfast brown Brunswick stew burgoo butter Cafe Cajun cake catfish century cheese chess pie chopped coffee cookbooks cookery cooking corn cornbread cornmeal country ham crab crawfish cream Creole cuisine cup of sugar delicious desserts dining dinner dishes eaten eggs favorite fish flavor Florida flour French fresh fried chicken fruit Georgia gravy grease greens grits gumbo heat juice Kentucky kitchen lemon Louisiana lunch meal meat menu minutes Mississippi mixture Nashville North okra onions Orleans oven oysters peas pecan pepper pickles pork pudding quoted recipes region restaurant rice roast salad sauce sausage seafood seasoning served shrimp skillet slices soup South Carolina Southern food specialties spices stew stirring sweet potatoes tablespoons taste teaspoon teaspoon of salt Tenn Tennessee tomatoes tradition vegetables Virginia