Southern Cooking to Remember Paperback - 1994
by Kathryn Tucker Windham
From the rear cover
Southern food is as delightful and as varied as the region from which it comes - shrimp gumbo simmered in kitchens along the gulf Coast, roast venison from Alabama's piney woods, wild ducks from Georgia's marshland, tall stacks of Tennessee in-fare cakes, charlotte piled high in crystal bowls, dewberry cobbler, scuppernong wine, tender turnip greens with wedges of hot cornbread, peas cooked with ham hocks, Brunswick stew made by an old family recipe, fresh fish with hush puppies, chess pie, squash souffle, spoon bread, smothered quail with baked grits, chicken fried to a crisp, thick slices of country ham with red-eye gravy. The list goes on and on, as good Deep South cooks and discriminating diners know.
Details
- Title Southern Cooking to Remember
- Author Kathryn Tucker Windham
- Binding Paperback
- Edition Second Edition
- Pages 234
- Volumes 1
- Language ENG
- Publisher University Press of Mississippi
- Date 1994-10-01
- Features Index
- ISBN 9780878057467 / 0878057463
- Weight 0.75 lbs (0.34 kg)
- Dimensions 9.09 x 5.96 x 0.56 in (23.09 x 15.14 x 1.42 cm)
-
Themes
- Cultural Region: Southeast U.S.
- Cultural Region: South
- Library of Congress subjects Cookery, American - Southern style
- Library of Congress Catalog Number 94003432
- Dewey Decimal Code 641.597
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