Whether you seek the foods and dishes of your memories or enjoy learning about mountain traditions and culture, you'll find this book as entertaining to read as it is useful in the kitchen.
Whether you seek the foods and dishes of your memories or enjoy learning about mountain traditions and culture, you'll find this book as entertaining to read as it is useful in the kitchen. This would make a wonderful gift for anyone interested in the food and culture of the South.
Southern Food, At Home, on the Road, in History. An essential resource from John Egerton. He samples the best of the region and offers traditional recipes, food lore and history.
From noted food historian Karen Hess, this book is about the influence of rice on the economy and households of the south. It includes the 1863 facsimile of <i>The Carolina Rice Kitchen</i>, with over 300 recipes.
An excellent collection of recipes and food history, from Southern Foodways Symposium Director John T. Edge.
Abby Fisher, a former slave, was probably the first African American cook to publish her recipes. This facsimile includes historical notes by Karen Hess.
This facsimile edition is a treasure of early Southern recipes by Mary Randolph, with historical notes and commentaries by Karen Hess.
A facsimile of Mrs. Annabella Hill's New Cook Book, 1872 edition. Author information, historical notes, and glossary by Damon L. Fowler.
Originally compiled in 1950, Charleston Receipts is the oldest Junior League cookbook still in print. The cookbook contains 750 recipes, Gullah verses, and sketches by Charleston artists.
From Jessica Harris, a feast of African-American recipes with a good deal of historical information.