The Southern Foodways Alliance Community Cookbook

The Southern Foodways Alliance Community Cookbook

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Everybody has one in their collection. You knowa€”one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something froma€”and something fora€”everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cooka€”spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the regiona€™s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein youa€™ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo za€™herbes, and apple stack cake. Youa€™ll learn traditional ways of preserving green beans, and youa€™ll come to love refried black-eyed peas. Are you hungry yet?Carolina. Coleslaw. North Carolina takes its coleslaw as seriously as it does its barbecue. There are slaw factions. They are ... All kinds of sandwiches are worthy of a cap of coleslaw, including the slaw burgers that Tom Sasser makes. Spiked with ... Blot with a clean towel to make sure the vegetables are completely dry.

Title:The Southern Foodways Alliance Community Cookbook
Author:Sara Roahen, John T. Edge
Publisher:University of Georgia Press - 2015-04-15


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