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An Irrestible History of Southern Food Four Centuries of Black-Eyed Peas, Collard Greens & Whole Hog Barbecue (Hardcover)

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An Irrestible History of Southern Food Mcdaniel, Rick/ McDaniel, Polly (PHT)/ Lahser, Robert (PHT)/ Smith, Royce W. (PHT) 1 of 1
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Learn more about An Irrestible History of Southern Food:

Format: Hardcover
ISBN-10: 1609491939
ISBN-13: 9781609491932
Sku: 221775003
Publish Date: 5/30/2011
Dimensions:  (in Inches) 9H x 7.75L x 0.75T
Pages:  237
 
"The South has always been celebrated

for its food a delectable blend of

ingredients and cooking techniques connected to

the region''s rich soil and bountiful waters. And

oftentimes what makes a recipe Southern is as much

a state of mind as it is a matter of geography

Southerners simply decide a particular food is

Southern, and that''s that. From the earliest days of

settlement, when colonists struggled to survive on

a diet of dogs, cats, rats and poisonous snakes, to

an era defined by sumptuous dining that blended

European, Native American and African cuisines,

Southern food truly stems from a unique tradition.

Respected Southern food historian and chef Rick

McDaniel explores the history of over 150 recipes,

from Maryland stuffed ham to South Carolina

chicken bog to New Orleans shrimp Creole, without

forgetting the meal''s crowning glory: dessert."

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