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Author: Bill Neal Publisher: ISBN: 9780807854747 Category : Cooking Languages : en Pages : 0
Book Description
This "authoritative journey through the baking and related confectionery of the South" ("The New York Times Book Review") celebrates the glories of Southern baking with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of Southern cooks for generations.
Author: Bill Neal Publisher: ISBN: 9780807854747 Category : Cooking Languages : en Pages : 0
Book Description
This "authoritative journey through the baking and related confectionery of the South" ("The New York Times Book Review") celebrates the glories of Southern baking with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of Southern cooks for generations.
Author: John A. Burrison Publisher: Univ. Press of Mississippi ISBN: 1604733071 Category : Biography & Autobiography Languages : en Pages : 246
Book Description
Roots of a Region reveals the importance of folk traditions in shaping and expressing the American South. This overview covers the entire region and all forms of ex-pression-oral, musical, customary, and material. The author establishes how folklore pervades and reflects the region\'s economics, history (espe-cially the Civil War), race rela-tions, religion, and politics. He follows with a catalog of those folk-cultural traits-from food and crafts to music and story-that are distinctly southern. The book then explores the Native American and Old World sources of southern folk culture. Two case studies serve as examples to stu-dents and as evidence of the author\'s larger points. The first traces the origins and develop-ment of an artifact type, the clay jug; the second examines a place, Georgia, and the relationship of its folklore to the region as a whole. The author concludes by looking to the future of folklife in a region that has lost much of its agrarian base as it modernizes, a future dependent on recent immigration and appreciation of older southern traditions by a largely urban audience. Supporting these explorations are 115 illustrations-sixteen in color-and an extensive bibliography of books on southern folk culture. John A. Burrison is Regents Professor of English and director of the folklore curriculum at Georgia State University. He also serves as curator of the Goizueta Folklife Gallery at the Atlanta History Museum and of the Folk Pottery Museum of Northeast Georgia at Sautee Nacoochee Center. His previous books are Brothers in Clay: The Story of Georgia Folk Pottery, Storytellers: Folktales and Legends from the South, and Shaping Traditions: Folk Arts in a Changing South.
Author: Mark McWilliams Publisher: Bloomsbury Publishing USA ISBN: 0313385106 Category : Social Science Languages : en Pages : 272
Book Description
Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
Author: Rose McGee Publisher: ISBN: 9781681341996 Category : Juvenile Fiction Languages : en Pages : 32
Book Description
From the creator of Sweet Potato Comfort Pies, this heartfelt family story shows how a grandmother': s particular way of caring wraps her loved ones and her neighborhood in a cinnamon-scented hug
Author: Damon Lee Fowler Publisher: Simon and Schuster ISBN: 0743250583 Category : Baking Languages : en Pages : 385
Book Description
Presents easy-to-follow instructions for Southern-style quickbreads, cookies, cakes, pies and pastries, skillet breads, and old-fashioned yeast breads, accompanied by a short overview of each recipe's origins.
Author: Paula Haney Publisher: Agate Publishing ISBN: 1572847190 Category : Cooking Languages : en Pages : 417
Book Description
Making a delicious pie has never been easier with this extensive cookbook from the popular Chicago bakery. When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. But with a line around the block, Paula realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago’s most delectable pies ever since. Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion. On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go. Praise for the Hoosier Mama Book of Pie “Paula Haney . . . just put out a massive cookbook with her recipes . . . and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club “Everything you could possibly want to know about proper pie making is covered . . . No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013
Author: Judith Jones Publisher: Anchor ISBN: 0307277445 Category : Biography & Autobiography Languages : en Pages : 306
Book Description
From the legendary editor who helped shape modern cookbook publishing-one of the food world's most admired figures-comes this evocative and inspiring memoir. Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Here also are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. The Tenth Muse is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a pivotal role in shaping it.
Author: John T. Edge Publisher: Penguin ISBN: 0143111019 Category : Social Science Languages : en Pages : 386
Book Description
“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Author: Bill Neal
Author: Bill Neal
Author: Neal
Author: Bill Neal
Author: John A. Burrison
Author: Mark McWilliams
Author: Rose McGee
Author: Damon Lee Fowler
Author: Paula Haney
Author: Judith Jones
Author: John T. Edge