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Type of bind: Hardcover
Dewey Decimal Number: 641.5975
EAN num: 9780060761783
ISBN number: 0060761784
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Quantity: 1
Page Count: 464
Printing Date: October 16, 2007
Publishing house: William Morrow Cookbooks
Release Date: October 16, 2007
Sale Popularity Level: 45703
Studio: William Morrow Cookbooks
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Editor's Notes and Comments:
Product Description:
More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took.
'I shamelessly wangled supper invitations from my playmates,' Anderson admits. 'But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom's Boston brown bread and orange squash pudding more appealing than mashed parsnips.'
After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy 'battered' chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes.
Now, at long last, Anderson shares her lifelong exploration of the South's culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America's most distinctive regional cuisine—people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders.
Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel's, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts—from Ponce de León's reconnaissance in the 'Island of Florida' (1513) to the reactivation of George Washington's still at Mount Vernon (2007). For those who don't know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods.
Recipes? There are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the very first time. Each recipe carries a headnote—to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker.
Add them all up and what have you got? One lip-smackin' southern feast!
A Love Affair with Southern Cooking is the winner of the 2008 James Beard Foundation Book Award, in the Americana category.
User popularity level:
Rated by buyers -
I've been cooking from this book since it came out. It's a treasure trove of Southern cooking and food as well as an important historical document. I've seen no reason to add or substract anything from a single recipe.
Nobody writes in a clearer voice than Jean Anderson. Her directions are right on, and the reader feels a connection which is unusual in books of all genres, but especially in cookbooks in this day of "celebrity" ghost written cookbooks of dubious quality and imprecise directions.
I've given this book to everybody I know who cooks, and they all rave about it. Even if you don't cook much, it's a fantastic read.
One of the leading cookbook editors has written that her chief challenge with authors is getting them to develop their own "voice".....no problems with Jean Anderson in that regard. She invites you into her kitchen like an old friend and guides you along the way.
This book is a must for anybody from the novice to the experienced cook. All will learn from it and enjoy themselves while doing so.
Long live the South and it's cuisine!!!
Rated by buyers -
This was a gift to a southern couple who've moved to the Heartland, a place that's never heard of "sweet tea" and vinegar-based barbeque! The book has many southern stories that can be retold and embellished to win over their midwestern friends in both mind and belly! All regions have their own special foods and they're usually very tasty, but an entire cookbook of southern specialties is a must-have! It's well-written and mouth-watering.
Rated by buyers -
This book is incredible.
Well written and entertaining.
The recipes are fantastic and many are easy to do.
The only thing you need when reading this is a napkin because everything you read will make your mouth water!
Rated by buyers -
Extremely well researched and written about Southern cooking. The style is easy to read and enjoyable. While I generally prefer a lot of colour photos, this book doesn't need them to keep my interest. Well done.
Rated by buyers -
This is a fantastic cookbook for those who want to know how to cook "Southern-style." I bought this book because I was trying to duplicate some of the recipes my mother and grandmother cooked (and which I failed to get from them and now its too late). This cookbook did not disappoint. I've bought other Old South cookbooks, but none of them compared to the comprehensive nature of this book. Also, the history behind the recipes and foods was an added bonus. Since buying my copy, I have purchased other copies of this book as gifts for friends. To a person, they have indicated that they were sure it would become one of their most cherished cookbooks.
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