A colorful celebration of Southern foods, Southern cooking, and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books, and journals, with contributions by Rick Bragg, Molly O'Neill, Edna Lewis, Jim Ferguson, Amy Evans, Pat Conroy, Candice Dyer, and many others. Original.My grandfather would make several pints of different roux (blond, peanut butter, and chocolate) at one time and keep the jars in the refrigerator to ensure that he always had roux on hand when the desire for gumbo or fricassee hit a which wasanbsp;...
|Title||:||Cornbread Nation 4|
|Author||:||Dale Volberg Reed, John Shelton Reed, John T. Edge|
|Publisher||:||University of Georgia Press - 2008|