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Southern Food [Kindle Edition]

John Egerton
4.6 out of 5 stars  See all reviews (16 customer reviews)

Print List Price: $32.95
Kindle Price: $13.00
You Save: $19.95 (61%)
Sold by: Random House LLC

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Book Description

This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens).
 
Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.  


Editorial Reviews

From Publishers Weekly

Egerton (Generations, Nashville, etc.) writes here not as a food critic or professional historian but as an affectionate observer. The book commences with an informal history that suffuses the entire volume, from notes on 19th century meat packing in Nashville to the invention of the hot Brown sandwich at the Brown Hotel in Louisville in the 1930s. However, aside from a few wistful observations, such as a comment that the golden age of oysters peaked in 1850, the book celebrates the here and now of Southern food. Extensive travel and tasting produce a narrative account of more than 200 restaurants, from unique pockets of homestyle cooking to the Po Folks franchise, which has 167 restaurants in 24 states. Home cooking also is well represented with descriptions of dishes and the people who prepare them. Included are recipes for a number of traditional items such as burgoo, a hearty stew, which can be made entirely with grocery-store ingredients though "a squirrel or two would have added much in the way of both flavor and history," pecan bourbon cake, deviled crabs, red-eye gravy and buttermilk pie. Photos.
Copyright 1987 Reed Business Information, Inc.

From Library Journal

Southern food and cooking viewed with a critical but not jaundiced eye, and with a sense of urgency about capturing the past before it disappears forever. Egerton follows a short history of Southern food with a report on eating placesfew of them fancy but each with a regional specialtywhich he visited on a tour of 11 states. A chapter on eating at home includes 160 recipes chosen to show Southern food at its home-cooked best. His roster of 225 restaurants listed by state is a gold mine for travelers who would like to sample the past at meal time; a 300-item annotated bibliography is a gold mine for readers. An odeno, a symphonyto what is left of a glorious past: less than it ought to be but infinitely better than nothing. Ruth Diebold, M.L.S., Upper Nyack, N.Y.
Copyright 1987 Reed Business Information, Inc.

Product Details

  • File Size: 35844 KB
  • Print Length: 408 pages
  • Publisher: Knopf; 1st edition (June 18, 2014)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B00KEPHTH8
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #466,860 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
36 of 36 people found the following review helpful
5.0 out of 5 stars the best book in my library October 27, 2000
Format:Paperback
As a Southerner exiled to the frozen tundra of Wisconsin, John Egerton's SOUTHERN FOOD has been food for the soul. And no matter where you are from, this book offers fascinating historical and cultural information about Southern food and many, many wonderful recipes. I have learned as much about Southern cooking in Wisconsin as I did in all my years back home, all because of this wonderful book. It's charming and often lyrical, immensely well-informed, and points the way to both restaurants and recipes. The barbecue instructions have been a lifesaver. I have bought five or six copies of this book--one because I wore out the first copy, and the others because it makes a great gift for practically anyone.
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26 of 27 people found the following review helpful
By A Customer
Format:Paperback
This is a wonderful book about eating in the South, eating out and eating in, about a whole host of things like family and fellowship that gather around any groaning board in the south, and what you want to eat where and what the people who live there eat, how to cook it and where you're likely to find it at a reasonable price made by food-loving hands. John Egerton clearly ate his way across the south to write this book, and he was careful to stay well off the beaten path. It's anthropology, sociology, recipes, culture and good humor, from the North Carolina mountains to the swamps of Cajun country. This book will make your mouth water and your belly growl, but most of all it's a fine read.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Great, even if partially dated February 5, 2009
Format:Paperback
This book is a must-have for any fan of Southern cooking or serious student of Southern culture. Be warned, though, that about a third of the book is a survey of eating places across the South, and inevitably quite out of date, since the book is fifteen years old. (Well-traveled fans of Southern food might enjoy it from a nostalgic point of view.) Even without that part of the book, however, it is still worth it, and it has a fantastic bibliography.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Excellent read/resource June 1, 2009
By M. Ivey
Format:Paperback|Verified Purchase
Any foodie that's living in or heading South needs to read this book.

A comprehensive "social history" of southern food spiced up with a few recipes... it's a great read and even though it was written over 20 years ago many of the restaurants mentioned are still in business.

I highly recommend this book!
M Ivey, Westerville, OH
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1 of 1 people found the following review helpful
By Lee
Format:Paperback|Verified Purchase
After reading his obituary, I became interested in reading this book by John Egerton. Having being raised in Mississippi, I have had a lifelong love affair with Southern foods.
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1 of 1 people found the following review helpful
5.0 out of 5 stars A WONDERFUL COOKING ADVENTURE December 28, 2013
Format:Paperback|Verified Purchase
This is a great cook book and an even better history of Southern cooking . I recommend to any who is interested in Southern living
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5.0 out of 5 stars Love the book! July 12, 2014
By G. Lane
Format:Hardcover|Verified Purchase
Great Book! Love the stories as much as the recipes!
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4.0 out of 5 stars Southern food February 13, 2014
Format:Paperback|Verified Purchase
I am not an expert on cooking, so all the receipts (recipes) really don't interest me that much. The history portion is fascinating. I have a book written about the history of the western county of North Carolina where I was born and raised. In this book there is a copy of the 1860 census. At that time only male landowners were counted. Also a large number of Cherokee Indians lived in the county. Roughly 1600 white males are listed with maybe 10 to 15 who owned slaves. 4 or 5 men owned most of the slaves. I am now fast approaching my 70th birthday. I can recall speaking to only one black person from birth to the time I graduated from what was then Western Carolina College. So I do not feel that I represent the rich landowners with lots of slaves who did all the work including cooking.
However, the food mentioned in Egerton's book very accurately represents the diet of most mountain people. There are two eating places mentioned that are located where I grew up. They are the Jarrett House and I think High Hampton. I never had a meal at either location because I could not afford the price. My family grew most of their own food and they also cooked it. The idea of wealth and fine dining was foreign to me.
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Most Recent Customer Reviews
1.0 out of 5 stars Not as described... did not have the ...
Not as described ...did not have the cover shown in the listing.
Published 2 months ago by Dorothy S. Thompson
5.0 out of 5 stars Five Stars
I've enjoyed the book. Sorry to hear that many of the reviewed restaurants have closed.
Published 2 months ago by betty hedstrom
5.0 out of 5 stars Great Book, a tribute to John
Great Book ,a tribute to John Egerton
Published 4 months ago by An S.
5.0 out of 5 stars Classic
This is a true classic of Southern food. Part of the book covers restaurants in the South, and that part is necessarily dated. No restaruant lasts forever. Read more
Published 12 months ago by Carlisle B. Barnes Jr.
5.0 out of 5 stars Super reference book and pleasure read
As a newcomer to the South, I enjoy the thorough discussions in this book tracing origins and influences of and on many foods. Mr. Read more
Published 17 months ago by Kristina Sullivan
4.0 out of 5 stars It definitely looked used, but that's what I expected
I needed the book to write a paper on Southern Food, so it is exactly what I needed. Our study group
has the subject Southern C ulture this year.
Published 22 months ago by Peggy Hammond
5.0 out of 5 stars Best chocolate cake EVER
I just tried my first recipe from this book--the first homemade chocolate cake recipe listed. It was a major success with company and with my husband--awesome! Read more
Published on July 31, 2012 by Linda Starr
5.0 out of 5 stars Great book!
I bought this for my husband for his birthday last month, and he couldn't put it down. He absolutely loved learning about the history of Southern food (seeing as how we're more or... Read more
Published on July 29, 2010 by mncoomer_07
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