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978-0-89587-301-9
0-89587-301-X
$19.95 paperback
7 x 9
300 pages
John F. Blair, Publisher
978-0-9708972-8-2
0-9708972-8-6
$29.95 hardcover
7 x 9
300 pages
Novello Festival Press
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This
mouth-watering collection of more than 200 recipes showcases the best of
traditional Southern cooking and storytelling. This is no ordinary
cookbook, though it boasts plenty of old-fashioned recipes for cakes,
pies, casseroles, and stews, submitted by people who hail from the
Carolina mountains to the Low Country and even from locales around the
world.
Editor
Amy Rogers invited more than 100 contributors to tell their favorite
stories about food. Included are some of the Carolinas’ most beloved
writers, as well as many first-time writers who have wonderful tales to
tell about their recipes. Josephine Humphreys describes how to catch and
cook blue crabs. Jill McCorkle shares her grandmother’s recipe for
making fried apple pies. Lee Smith acquaints us with “Lady Food.”
True-crime writer Jerry Bledsoe asserts that “Seafood Bledsonia” is
better than any other fish dish you can imagine. There are even some
offerings from songwriters, including former Carolinian James Taylor,
who passes along his recipe for baked beans.
The
book is divided into groupings such as Appetizers and Soups; Main
Dishes; Vegetables and Side Dishes; Breads; Desserts; and Holiday
Recipes and Other Specialties. Each recipe is accompanied by a story,
telling where it came from, a firsthand account of how it became part of
a family tradition, or a profile of the cook who submitted it. The
stories are humorous, poignant, sometimes surprising, and always
memorable.
Sprinkled
throughout are little-known facts about the origins and background of
time-honored Southern foods.
As
this collection makes clear, the meals we prepare and share mean more to
us than simple sustenance. Food is a touchstone of identity and culture,
a link between one generation and another. No
matter where you’re from or what your tastes might be, this book will
leave you hungry for home.
about
the author
Award-winning writer
and editor Amy Rogers is a food essayist for public radio and the author
of the book Red Pepper Fudge and Blue Ribbon Biscuits. She is a
founding editor of Novello Festival Press and a contributor to Cornbread
Nation I: The Best of Southern Food Writing. Amy lives in Charlotte,
North Carolina.
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