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The Resource An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue, Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith

An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue, Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith

Creator
Contributor
Summary
"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.... [This book] 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."--P. [4] of cover
Language
eng
Work
Publication
Extent
237 p.
Note
"Over 150 tantalizing recipes"--P. [4] of cover
Contents
  • The table of our ancestors: Southern food, 1607-the present
  • The Southern kitchen
  • Appetizers, knickknacks and snacks
  • Rice and grits
  • The Southern seas: fish and shellfish
  • The incredible, edible pig
  • The gospel bird: chicken
  • Wild game
  • The old iron pot: gumbos, soups and stews
  • The Southern garden: vegetables and fruit
  • Glory in a jar: pickles, relishes, jams and preserves
  • Corn bread, biscuits and other breads
  • Gravies, sops, sauces and condiments
  • Iced tea (and a few stronger beverages)
  • Just a little something sweet: Southern desserts
Isbn
9781609491932
Instance
Label
An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue
Title
An irresistible history of Southern food
Title remainder
four centuries of black-eyed peas, collard greens & whole hog barbecue
Statement of responsibility
Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith
Title variation
Southern food
Creator
Contributor
Subject
Language
eng
Summary
"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.... [This book] 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."--P. [4] of cover
Cataloging source
DLC
http://library.link/vocab/creatorName
McDaniel, Rick
Dewey number
741.5975
Illustrations
illustrations
Index
index present
LC call number
TX715.2.S68
LC item number
M3325 2011
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • McDaniel, Polly
  • Lahser, Robert
  • Smith, Royce W
http://library.link/vocab/subjectName
  • Cooking, American
  • Cooking, American
  • Cooking
  • Cooking
Label
An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue, Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith
Instantiates
Publication
Note
"Over 150 tantalizing recipes"--P. [4] of cover
Bibliography note
Includes bibliographical references and index
Contents
The table of our ancestors: Southern food, 1607-the present -- The Southern kitchen -- Appetizers, knickknacks and snacks -- Rice and grits -- The Southern seas: fish and shellfish -- The incredible, edible pig -- The gospel bird: chicken -- Wild game -- The old iron pot: gumbos, soups and stews -- The Southern garden: vegetables and fruit -- Glory in a jar: pickles, relishes, jams and preserves -- Corn bread, biscuits and other breads -- Gravies, sops, sauces and condiments -- Iced tea (and a few stronger beverages) -- Just a little something sweet: Southern desserts
Control code
ocn711641669
Dimensions
24 cm.
Extent
237 p.
Isbn
9781609491932
Lccn
2011008301
Other physical details
ill. (some col.)
System control number
(OCoLC)711641669
Label
An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue, Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith
Publication
Note
"Over 150 tantalizing recipes"--P. [4] of cover
Bibliography note
Includes bibliographical references and index
Contents
The table of our ancestors: Southern food, 1607-the present -- The Southern kitchen -- Appetizers, knickknacks and snacks -- Rice and grits -- The Southern seas: fish and shellfish -- The incredible, edible pig -- The gospel bird: chicken -- Wild game -- The old iron pot: gumbos, soups and stews -- The Southern garden: vegetables and fruit -- Glory in a jar: pickles, relishes, jams and preserves -- Corn bread, biscuits and other breads -- Gravies, sops, sauces and condiments -- Iced tea (and a few stronger beverages) -- Just a little something sweet: Southern desserts
Control code
ocn711641669
Dimensions
24 cm.
Extent
237 p.
Isbn
9781609491932
Lccn
2011008301
Other physical details
ill. (some col.)
System control number
(OCoLC)711641669

Subject

Library Locations

    • Charleston County Public Library - MainBorrow it
      68 Calhoun Street, Charleston, SC, 29401, US
      32.7883294 -79.9309573

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