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An Irresistible History of Southern Food : Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue
by Rick Mcdaniel and Polly McDaniel and Robert Lahser and Royce W. Smith


Overview - 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.  Read more...

 
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More About An Irresistible History of Southern Food by Rick Mcdaniel; Polly McDaniel; Robert Lahser; Royce W. Smith
 
 
 
Overview
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. From the earliest days of settlement, when colonists struggled to survive on a diet of dogs, cats, rats and poisonous snakes, to an era defined by sumptuous dining that blended European, Native American and African cuisines, Southern food truly stems from a unique tradition. Respected 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 meal's crowning glory: dessert.

 
Details
  • ISBN-13: 9781609491932
  • ISBN-10: 1609491939
  • Publisher: History Press (SC)
  • Publish Date: May 2011
  • Page Count: 237
  • Dimensions: 9 x 7.5 x 0.7 inches
  • Shipping Weight: 1.54 pounds


Related Categories

Books > Cooking > History
Books > Cooking > Regional & Ethnic - American - Southern States
Books > History > United States - State & Local - South

 
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