southern cooking

A collection of American southern style recipes from the owner of the The Magnolia Table restaurant.

Chronicles the modern history of the American South told through its culinary evolution. Discusses the struggles for access to food in the 1950s, the rise of fast food through the 1970s, the gentrification of Southern food in the 1990s, and the reclamation of classic Southern dishes in the 2000s. Includes black-and-white photographs, notes on the text, and a selective bibliography.

Contains over 400 recipes and kitchen lore from Appalachia.

"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 meals' crowning glory: dessert."--Back cover.

A collection of more than 160 recipes based on traditional Southern cooking methods and traditions.

Simple text and photographs present recipes from the Southern region of the United States.

A collection of 200 recipes that reflect the vast scople of Southern cooking.

Contains 300 recipes that trim the fat, sugar, and salt from classic soul food dishes, each including a nutritional analysis, with chapters on kitchen basics, and herbal concoctions for body care, and anecdotes about the author's family of cooks.

Simple text and photographs present recipes from the gulf coast region of the United States.