Southern Foodways

Animal, Vegetable, Miracle: A Year of Food Life by Barbara KingsolverAnimal, Vegetable, Miracle: A Year of Food Life
Kingsolver, Barbara
When Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally produced diet, paying close attention to the provenance of all they consume. "Our highest shopping goal was to get our food from so close to home, we'd know the person who grew it. Often that turned out to be ourselves as we learned to produce what we needed, starting with dirt, seeds, and enough knowledge to muddle through. Or starting with baby animals, and enough sense to refrain from naming them." Animal, Vegetable, Miracle follows the family through the first year of their experiment. They find themselves eager to move away from the typical food scenario of American families: a refrigerator packed with processed, factory-farmed foods transported long distances using nonrenewable fuels. In their search for another way to eat and live, they begin to recover what Kingsolver considers our nation's lost appreciation for farms and the natural processes of food production. American citizens spend less of their income on food than has any culture in the history of the world, but pay dearly in other ways -- losing the flavors, diversity and creative food cultures of earlier times. The environmental costs are also high, and the nutritional sacrifice is undeniable: on our modern industrial food supply, Americans are now raising the first generation of children to have a shorter life expectancy than their parents. Believing that most of us have better options available, Kingsolver and her family set out to prove for themselves that a local diet is not just better for the economy and environment but also better on the table. Their search leads them through a season of planting, pulling weeds, expanding their kitchen skills, harvesting their own animals, joining the effort to save heritage crops from extinction, and learning the time-honored rural art of getting rid of zucchini. Inspired by the flavors and culinary arts of a local food culture, they explore farmers' markets and diversified organic farms at home and across the country, discovering a booming movement with devotees from the Deep South to Alaska. Part memoir, part journalistic investigation, and complete with original recipes, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life, and diversified farms at the center of the American diet. Distributed by Syndetic Solutions, Inc.
The Savannah Cookbook by Damon FowlerThe Savannah Cookbook
Fowler, Damon
Damon Lee Fowler is a nationally respected authority on the history of Southern foodways. He has authored six critically acclaimed cookbooks including The Savannah Cookbook and New Southern Baking, has edited and annotated three facsimile reprints of important American cookbooks, and was editor and recipe developer for the Jefferson Foundation's first Monticello Cookbook, Dining at Monticello. His work has appeared in Food & Wine, Relish, and Charleston Magazine. He lives in Savannah, Georgia, where he teaches cooking and is the feature food writer for the Savannah Morning News.
The Comfort Table by Katie JoelThe Comfort Table
Joel, Katie
Nothing is more comforting than a home-cooked meal. And the best home cooking starts with fresh ingredients found close to home with foods that are local, seasonal, and organic. Raised in her grandmother's Southern kitchen, Katie Lee Joel comes from a "family of great cooks and big eaters." And she knows exactly what appeals to the home cook: recipes that are delicious, easy to follow, quick to prepare, and made with readily available seasonal ingredients.In The Comfort Table, Katie dips into her archive of family recipes and updates all the classics from her childhood growing up in West Virginia, and also creates some inventive new favorites. This mouthwatering assortment of more than 125 recipes includes Southern staples like Fried Green Tomatoes, Chicken and Dumplings, Peach Cobbler, Meatloaf, and the quintessential Pulled Pork BBQ, which stand alongside contemporary classics like Roasted Carrot and Ginger Soup, Citrus-Tarragon Mahi-Mahi, and Dijon and Pistachio-Crusted Rack of Lamb.But The Comfort Table is about more than just good old-fashioned home cooking. It's about sharing delicious, healthful meals -- made with love -- for friends and family. Katie's rich assortment of recipes for starters, salads, soups, entrees, side dishes, breads, breakfast, desserts, and drinks, is accompanied by entertaining tips and anecdotes to delight the modern foodie. The Comfort Table is a comprehensive, unpretentious, refreshingly accessible guide to creating unforgettable meals for occasions big and small.
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha FooseScreen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
Foose, Martha
The warm, languid air of the South filters through this engaging book, in which Foose shares the traditional recipes that she ate while growing up on the Mississippi Delta and has returned to after training as a pastry chef in France and traveling the world. Gently humorous stories about family and friends form a seamless part of her instructions for community recipes like Strawberry Missionary Society Salad, as well as pleasant surprises like Tabbouleh, Curried Sweet Potato Soup, and Chinese Grocery Roast Pork that take Southern food beyond stereotypes. Fried chicken and grits do appear, but for such classics Foose emphasizes relatively simple, wholesome preparations that are rich without loading on more butter and oil than necessary. Although recipes for Gumbo Z'Herbs, Chile Lime Skirt Steak, and creamy succotash are mouthwatering enough just to read about, many cooks will be tempted to flip straight to the last chapters, where her enticing breads and pastries provide the book with a winning flourish. The cook may be Southern, but the appeal of the dishes she presents should reach well beyond people who grew up in the land of four-hour lunches and sweet tea savored on a porch swing. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information.
Feasting on Asphalt: The River Run by Alton BrownFeasting on Asphalt: The River Run
Brown, Alton
"Alton Brown and his motorcycle-mounted crew are off on a south-to-north journey that follows America's first "superhighway": the Mississippi. Starting at the great river's delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and his buddies travel the heartland's byways to scout out the very best of roadside food, and to get to know the people who spend their lives preparing and serving it." "A companion to the six-part Food Network series, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Alton's itinerary includes big-city eateries and small-town chat 'n' chews, as well as markets, inns, ice cream parlors, museums, barbecue joints, and even an alligator farm."--BOOK JACKET. Distributed by Syndetic Solutions, Inc.
Y'All Come Eat by Jamie DeenY'All Come Eat
Deen, Jamie
Get ready for amazing recipes that will entice anyone to clear off the kitchen table and have a few people over. Bobby and Jamie Deen's newest one-of-a-kind cookbook is bursting with flavorful recipes for good eats around the dinner table with family, a pre-game cookout, or a potluck rich with food for half the neighborhood.
Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia WillisBon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking
Willis, Virginia
The playful title of this Southern-French cookbook belies its studious attitude to cookery. Willis, a chef who has cooked for the White House and stars like Aretha Franklin and Jane Fonda, grew up in Georgia and Louisiana, absorbing her mother's and grandmother's repertoire of grits, casseroles and gumbos before developing her professional skills at French cooking academies. The result is a hybrid cuisine she calls refined Southern, which applies traditional French technique and lighter ingredients to produce new versions of Southern staples. Her collard greens are cooked up with smoked salt instead of hog jowl; her cornbread is dressed with panko. Sprinkled liberally throughout are the Southern ingredients that Willis was raised on: Vidalia onions, okra, Georgia pecans and peaches. Willis's approach is faithful, yet she's unafraid to reinvent culinary clichés when necessary like making pimiento cheese from scratch. Some of her creations like a tipsy salad, riffing on the frat boy combo of watermelon and vodka; Yukon Gold and Edamame Mash; and Coca-Cola Glazed Baby Back Ribs elevate mundane flavors with sheer ingenuity. Magnificent color photos; detailed, helpful tips; and Willis's cheerful, trustworthy guidance make this an original and welcome newcomer to a classic cookbook library. (Feb.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information
New South Grilling: Fresh and Exciting Recipes from the Third Coast by Robert St JohnNew South Grilling: Fresh and Exciting Recipes from the Third Coast
St John, Robert
St. John, the celebrated Southern chef, puts his signature spin on a perennially popular subject--grilling--with this lushly illustrated, full-color cookbook with a bold new look.Regional specialties (Review by Sybil Pratt)OK, I can't stop now. Robert St. John, chef/owner of three major Mississippi restaurants, food columnist, cookbook author and ardent advocate of Southern savoir-faire as it applies to cooking, partying and general hospitality, turns his attention to the Southern take on outdoor cooking in New South Grilling: Fresh and Exciting Recipes from the Third Coast. Refreshingly, St. John assumes his readers can grill and gets right to his repertoire of recipes. Fabulous grilled winners from BBQ Oysters to Whole Roasted Citrus Chicken and Andouille-Stuffed Prime Rib are augmented with an array of sauces, condiments and drinkable accouterments to make your grilled goodies even better. And his no-stick marinades alone are worth the price of admission.© 2008, All rights reserved, BookPage
A Love Affair with Southern Cooking: Recipes and Recollections by Jean AndersonA Love Affair with Southern Cooking: Recipes and Recollections
Anderson, Jean
A unique, lip-smacking collection--hundreds of Southern recipes steeped in rich culinary history--and a personal, state-by-state voyage of discovery, from the award-winning author, with a Foreword by Sara Moulton. Distributed by Syndetic Solutions, Inc.
The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits, Carolina Pulled Pork, Fried Okra, Kentucky Chees by James VillasThe Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits, Carolina Pulled Pork, Fried Okra, Kentucky Chees
Villas, James
From renowned food writer and proud Southerner James Villas comes the definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South's most innovative chefs. The author of more than a dozen acclaimed books, Villas was the longtime food and wine editor at "Town #38; Country" and was named "Bon Appetit"'s Food Writer of the Year in 2004. Distributed by Syndetic Solutions, Inc.