A Southerly Course

A Southerly Course

Recipes and Stories from Close to Home: A Cookbook Martha Hall Foose. an electric Smith Corona (which she complained sat there and hummed at you, waiting). Miss Welty developed photographs from her WPA years in the big enameled kitchen ...

Author: Martha Hall Foose

Publisher: Clarkson Potter

ISBN: 9780307952608

Category: Cooking

Page: 256

View: 188

In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart. A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients—from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off. Martha’s beloved Southern cuisine is a fresh take on homey favorites fiercely protected by the locals, including Skillet Fried Corn, Sweet Pickle Braised Pork Shoulder, and Blackberry Jelly Roll. Dishes such as Sweet-and-Sour Salsify and Peanut Chicken, on the other hand, reflect the influence other cuisines have had on Southern cooking. Martha’s lifelong bond with Mississippi is most apparent when she introduces her friends and family; she dedicates Burgundy Duck to a fiery group of women duck hunters called the Swamp Witches, while her cousin’s new wife inspires Korean-style Grilled Green Onions. And in recalling her former neighbor, the famed author Eudora Welty, she reveals the secret to a perfect Custard Pie. With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in A Southerly Course for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition.
Categories: Cooking

Inventing Authenticity

Inventing Authenticity

Penni Wisner, November 30, 2010, comment on Jacob, “What Makes a Recipe Headnote So Good You Want to Rush into the ... Martha Hall Foose, A Southerly Course: Recipes and Stories from Close to Home (New York: Clarkson Potter, 2011). 27.

Author: Carrie Helms Tippen

Publisher: University of Arkansas Press

ISBN: 9781682260654

Category: Cooking

Page: 212

View: 660

In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y'all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock's Heritage and Edward Lee's Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine--"black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,"--and a look at and beyond southern food tropes that reveals much about tradition, identity, and the yearning for authenticity. Tippen discusses the act of cooking as a way to perform--and therefore reinforce--the identity associated with a recipe, and the complexities inherent in attempts to portray the foodways of a region marked by a sometimes distasteful history. Inventing Authenticity meets this challenge head-on, delving into problems of cultural appropriation and representations of race, thorny questions about authorship, and more. The commonplace but deceptively complex southern cookbook can sustain our sense of where we come from and who we are--or who we think we are.
Categories: Cooking

Southern Soups Stews

Southern Soups   Stews

A Southerly Course: Recipes and Stories from Close to Home. New York: Random House, 2011. Foster, Sara. Sara Foster's Southern Kitchen. New York: Random House, 2011. Fowler, Damon Lee. Classical Southern Cooking: A Celebration of the ...

Author: Nancie McDermott

Publisher: Chronicle Books

ISBN: 9781452132303

Category: Cooking

Page: 178

View: 325

Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year. Often passed down through the generations, the dishes detailed in this book are cherished and shared at family gatherings, holiday feasts, and community suppers throughout the seasons. These recipes serve up soups and stews seasoned with history-from Nathalie Dupree's Lowcountry Okra and Shrimp Gumbo to Summer Squash Soup with Black Pepper and Thyme, to Collard Greens with Pot Likker and Dumplings-offering us a glimpse of how people farmed, cooked, and continue to celebrate life over time.
Categories: Cooking

Food Lit A Reader s Guide to Epicurean Nonfiction

Food Lit  A Reader s Guide to Epicurean Nonfiction

Foose, Martha Hall Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook. ... Awards: ]ames Beard Award Now Try: Foose follows up with another narrative cookbook, A Southerly Course: Recipes and Stories from Close to Home.

Author: Melissa Brackney Stoeger

Publisher: ABC-CLIO

ISBN: 9781610693769

Category: Language Arts & Disciplines

Page: 350

View: 315

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.
Categories: Language Arts & Disciplines

The Edible South

The Edible South

What Mrs. Fisher Knows about Old Southern Cooking, Soups, Pickles, Preserves, Etc. 1881; reprint, in facsimile, with historical notes by Karen Hess, Bedford, Mass. ... A Southerly Course: Recipes and Stories from Close to Home.

Author: Marcie Cohen Ferris

Publisher: UNC Press Books

ISBN: 9781469617695

Category: Cooking

Page: 496

View: 418

In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and civil rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day. The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.
Categories: Cooking

Cornbread Nation 6

Cornbread Nation 6

Originally published in A Southerly Course: Recipes and Stories from Close to Home (New York: Clarkson Potter, 2011). Reprinted by permission of the author. “Putting Food on the Family,” by Jack Hitt. Originally published in Man with a ...

Author: Brett Anderson

Publisher: University of Georgia Press

ISBN: 9780820342610

Category: Cooking

Page: 297

View: 392

A colorful celebration of Southern foods, Southern cooking and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books and journals, with contributions by Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson and others. Original.
Categories: Cooking

Southern Breads Recipes Stories and Traditions

Southern Breads  Recipes  Stories and Traditions

If you are baking at home ... Starter can be easily kept out of the way in a closed jar in the back of the refrigerator for years, but if you haven't used it for several months, it will have to be revived before using it.

Author: Marilyn Markel and Chris Holaday

Publisher: Arcadia Publishing

ISBN: 9781467137447

Category: Cooking

Page: 144

View: 587

The warmth of the oven and the smell of fresh-baked bread conjure comforting memories of tradition and place. Aside from being a staple on every table in the South, these breads and their recipes detail the storied history of the region. Biscuits emerged from Native American and European traditions. Cornbread, with its vast variety, is a point of debate among Southerners over which recipe yields the most delicious results. The hushpuppy, developed possibly to quiet whining dogs, is a requirement for any true catfish or barbecue meal. Author Chris Holaday and top culinary instructor Marilyn Markel offer the mouthwatering history, famous recipes and heartwarming stories of Southerners in their kitchens.
Categories: Cooking

The Lee Bros Southern Cookbook Stories and Recipes for Southerners and Would be Southerners

The Lee Bros  Southern Cookbook  Stories and Recipes for Southerners and Would be Southerners

CLOSER TO THE SEA THAN CHARLESTON, IS THE OLD FISHING VILLAGE of Mt. Pleasant, which escaped the rush of development ... The relish dog is a fixture thanks to our friends the Sassards, whose home and workshop, where the relish is made, ...

Author: Matt Lee

Publisher: W. W. Norton & Company

ISBN: 9780393609905

Category: Cooking

Page: 608

View: 263

You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.
Categories: Cooking

Southern Living Annual Recipes 2017

Southern Living Annual Recipes 2017

have 160,000 bottles in the cellar), eat the best meal they'd ever had, sleep in the world's most comfortable ... They had built their dream home together, a two-story stone house with clapboard siding, on a hill that looked out over ...

Author: The Editors of Southern Living

Publisher: Time Inc. Books

ISBN: 9780848755713

Category: Cooking

Page: 288

View: 221

For nearly 40 years, Southern Living Annual Recipes has collected every recipe from an entire year's worth of Southern Living magazine in one complete volume, making it an indispensable companion for the devoted readers of the magazine who want to make sure that they have every single recipe within arm's reach, and for those fans who know and trust the authority that Southern Living brings to great Southern cooking. 2017's edition is no different, bringing you delicious Sunday suppers, tantalizing desserts, regional favorites, and fantastic holiday meals, along with the helpful tips and menus that you've come to expect from the legendary Southern Living Test Kitchen. Because no edition of Southern Living Annual Recipes would be complete without a special bonus section, this year, we're bringing you all of our favorite cheesecake recipes from the last 50 years that you won't be able to find anywhere else. Just as you've treasured every edition of Southern Living Annual Recipes that has come before, the 2017 edition will become an essential go-to volume on your kitchen shelf that will help you create delicious meals for family and friends for years to come.
Categories: Cooking

Southern Food

Southern Food

There have been books in abundance about the mind of the South , the heart of the South , the soul of the South ... There are plenty of all - Southern dishes , of course — the book would not be complete without a treatise on fried ...

Author: John Egerton

Publisher: UNC Press Books

ISBN: 0807844179

Category: Cooking

Page: 408

View: 767

Egerton explores southern food in over 200 restaurants in 11 Southern states, describing each establishment's specialties and recounting his conversations with owners, cooks, waiters, and customers. Includes more than 150 regional recipes.
Categories: Cooking