The Happy Table Of Eugene Walter

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The Happy Table Of Eugene Walter

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Author : Eugene Walter
language : en
Publisher: Univ of North Carolina Press
Release Date : 2011-10-10

The Happy Table Of Eugene Walter written by Eugene Walter and has been published by Univ of North Carolina Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-10 with Cooking categories.

A southern Renaissance man, Eugene Walter (1921-1998) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers. The Happy Table of Eugene Walter, which introduces a new generation of readers to Walter's culinary legacy, is a revelation to anyone interested in today's booming scene in vintage and artisanal drinks--from bourbon and juleps to champagne and punch--and a southern twist on America's culinary heritage. Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook includes more than 300 recipes featuring the use of spirits in the food and drink of the South, as well as numerous asides, lovely short essays, and countless witticisms that make for great reading as well as good cooking. A wellspring of southern eating and drinking traditions lovingly collected by Walter over the years, the volume is also a celebration of Walter himself and his incomparable appetite and talent for life and its surprising pleasures. The Happy Table showcases Walter's remarkably contemporary gustatory sensibilities and the humorous and quirky yet incisive voice for which he has long been embraced.

American Cake

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Author : Anne Byrn
language : en
Publisher: Rodale
Release Date : 2016-09-06

American Cake written by Anne Byrn and has been published by Rodale this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-06 with Cooking categories.

Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

The Edible South

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Author : Marcie Cohen Ferris
language : en
Publisher: UNC Press Books
Release Date : 2014-09-22

The Edible South written by Marcie Cohen Ferris and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-22 with Cooking categories.

In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and civil rights–era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food — as cuisine and as commodity — has expressed and shaped southern identity to the present day. The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region’s food traditions, both beloved and maligned.

The Second Savor The South Cookbooks 10 Volume Omnibus E Book

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Author : The University of North Carolina Press
language : en
Publisher: UNC Press Books
Release Date : 2017-03-01

The Second Savor The South Cookbooks 10 Volume Omnibus E Book written by The University of North Carolina Press and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-01 with Cooking categories.

Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This second Omnibus E-Book brings together for the first time the second 10 books published in the series. You'll find: Shrimp by Jay Pierce Gumbo by Dale Curry Catfish by Paul and Angela Knipple Crabs & Oysters by Bill Smith Beans & Field Peas by Sandra A. Gutierrez Sunday Dinner by Bridgette A. Lacy Greens by Thomas Head Barbecue by John Shelton Reed Bacon by Fred Thompson Chicken by Cynthia Graubart Included are almost 500 recipes for these uniquely Southern ingredients.

Greens

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Author : Thomas Head
language : en
Publisher: UNC Press Books
Release Date : 2016-01-06

Greens written by Thomas Head and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-06 with Cooking categories.

Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the nourishing of generations of southerners. Having already been celebrated in operatic terms--composer Price Walden's "Leaves of Green" includes this lyrical note: "From age to age the South has hollered / The praises of the toothsome collard--greens now get their leafy culinary due in Thomas Head's Savor the South® cookbook. Head provides a fascinating culinary and natural history of greens in the South, as well as an overview of the many varieties of edible greens that are popular in the region. Including practical information about cultivation, selection, and preparation, Head also shows how greens are embraced around the world for their taste and healthfulness. The fifty-three recipes run from classic southern "potlikker" styles to new southern and global favorites. From Basic Southern Greens to Turnip Green Tarts to Greens Punjabi-Style, cooks will find plenty of inspiration to go green.

Tupelo Honey Southern Spirits Small Plates

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Author : Elizabeth Sims
language : en
Publisher: Andrews Mcmeel+ORM
Release Date : 2017-10-03

Tupelo Honey Southern Spirits Small Plates written by Elizabeth Sims and has been published by Andrews Mcmeel+ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-03 with Cooking categories.

A recipe collection celebrating the culinary traditions of the American South, featuring appetizers and beverages from the menu of Tupelo Honey restaurant. The South loves to drink; this is no revelation. But understanding the rich traditions behind why southerners drink, what they drink, and when they drink is critical to learning the art and fashion of southern imbibing. They certainly know their spirits, artisanal distilleries, and prolific craft breweries, and at Tupelo Honey Cafe and Tupelo Honey Southern Kitchen & Bar’s fifteen locations, the staff is committed to sourcing the best ingredients to make some of the tastiest cocktails and small plates south of the Mason Dixon Line. In Tupelo Honey’s latest cookbook, seventy unique cocktail and thirty delicious small plate recipes are organized around popular themes, such as Friendly Competition, The Roots of Southern Music, Southern Festivals, Southern Drinking Celebrations, Iconic Southern Food and Drink, and Simple, Everyday Life. Some of the playful cocktail names in this book may give you pause, but once you try them, your taste buds will smile. Among the made-from-scratch cocktails and small plates perfect for two or twenty are Violet Beaureguard, Tar Heel Gin Fiz, Rubbin' is Racin' Peach Moonshine-Sweet Tea, Johnny Cakes with BBQ Pulled Pork and Corn-Jalapeño Slaw, Goat Cheese Deviled Eggs with Country Ham Prosciutto, and Don't Judge My Okra Obsession.

Southern Living Best Fall Recipes

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Author : Southern Living
language : en
Publisher: Time Home Entertainment
Release Date : 2020-08-28

Southern Living Best Fall Recipes written by Southern Living and has been published by Time Home Entertainment this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-28 with Cooking categories.

Fall is the South's favorite season, and this special collector's edition from Southern Living covers all the classic flavors, including pumpkin, pecan, apple, caramel, and more. Our test kitchen pros have turned out warm and comforting recipes, including soups, stews, and comfort-food favorites like casseroles and pot pies. We're even sharing our very best recipe for apple pie, which is one of our most requested recipes ever.

The Big Jones Cookbook

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Author : Paul Fehribach
language : en
Publisher: University of Chicago Press
Release Date : 2015-04-22

The Big Jones Cookbook written by Paul Fehribach and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-22 with Cooking categories.

An original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.

Delectable Dishes From Termite Hall

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Author : Eugene Walter
language : en
Publisher:
Release Date : 1988-01-01

Delectable Dishes From Termite Hall written by Eugene Walter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01-01 with Cooking, American categories.

Sweet Potatoes

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Author : April McGreger
language : en
Publisher: UNC Press Books
Release Date : 2014-09-15

Sweet Potatoes written by April McGreger and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-15 with Cooking categories.

In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and shockingly high nutritional value. Along with instructions for selection and storage, McGreger shares the fifty best sweet potato recipes in the world. Embracing but going well beyond the classics--from Sweet Potato Pone and Candied Sweet Potatoes to Sweet Potato Chiles Rellenos and Sweet Potato-Ginger Cremes Caramels--McGreger's creations will delight and satisfy with their deliciousness and versatility. McGreger relates a tale from a traveler in 1940s Mississippi who said he ate "sweet potatoes with wild turkeys and various other meats, had a potato pie for dessert and roasted potatoes offered to him as a side dish, drank sweet potato coffee and sweet potato home brew, had his horse fed on sweet potatoes and sweet potato vines, and when he retired he slept on a mattress stuffed with sweet potato vines and dreamed he was a sweet potato someone was digging up." The sweet potato is no less important to McGreger, the daughter and sister of Mississippi sweet potato farmers.