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The Southern Foodways Alliance Community Cookbook Hardcover-spiral – October 1, 2010

21 customer reviews

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Editorial Reviews

Review

"It's as much Americana as cookbook, an effort to preserve a vanishing part of our culture. Either way, it's an instant classic."—Time



 "The Southern Foodways Alliance Community Cookbook is a tribute to standards of the Southern table as well as a showcase for the delicious handiwork of some notable contemporary chefs." —Atlanta Journal-Constitution



“Each page herein delivers a strong sense of community; the contributions are from real people with real names; the collection is democratic, but with nary a sign of culinary chaos; and the food is just plain good. And here’s the best part, as far as I’m concerned: Regardless of whether it looks back into the past or ahead into the future, this book looks ever Southward.”—Alton Brown, from the foreword



"So why are we excited about yet another Southern cookbook? By sourcing recipes from spiral-bound community cookbooks and then testing and adapting them for modern kitchens, this collection of recipes has the potential to become the standard reference on the topic. Add to that the research power of the Southern Foodways Alliance and its director John T. Edge, and this book could be unstoppable."—Eater.com


"Includes of plenty of genuinely new and genuinely Southern food to prove that it's still a living, breathing cuisine."—Nashville Scene

About the Author

Sara Roahen is an oral historian and the author of Gumbo Tales: Finding My Place at the New Orleans Table. She has written for Tin House and Food & Wine. John T. Edge is director of the Southern Foodways Alliance and Cornbread Nation general editor. He is the author or editor of more than a dozen books, including The New Encyclopedia of Southern Culture: Foodways and A Gracious Plenty: Recipes and Recollections from the American South. Edge contributes to a wide array of publications, including the New York Times, Oxford American, and Garden & Gun. www.johntedge.com. The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. It is a member-supported organization of more than 1,000 cooks, thinkers, academics, writers, and eaters. Atlantic Monthly called the SFA "this country's most intellectually engaged (and probably most engaging) food society." www.southernfoodways.org.
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Product Details

  • Hardcover-spiral: 296 pages
  • Publisher: University of Georgia Press; Spi edition (October 1, 2010)
  • Language: English
  • ISBN-10: 0820332755
  • ISBN-13: 978-0820332758
  • Product Dimensions: 9.7 x 8.5 x 1.2 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #508,839 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

30 of 31 people found the following review helpful By KikiFlow on December 23, 2010
Format: Hardcover-spiral Verified Purchase
I couldn't disagree more with the previous review that calls the binding of this cookbook "horrible." In fact, the binding is one of the best things about the book because it lays completely flat while you're cooking. I've been cooking for about four decades now and own a slew of cookbooks. Except for the local and community-based ones that generally have a spiral binding they're a struggle to keep open while you're cooking. It's even difficult to keep them open while you're copying a recipe. To save the binding on my books, after having broken a bunch of them (expensive!), I usually photocopy the pages if it's a long and complicated recipe. I've tried a variety of book clips over the years. They can be helpful but half the time they slip off plus you have to reposition them every darn time you turn the page.

The binding choice here eliminates all that hassle! In general the book has a nice feel. It's a good size and a good weight, the design is colorful and fun, the paper is high quality, and the recipes are laid out and written in a clear, straightforward manner. My one suggestion if there's another edition would be to list the recipes of each section on the first page of the section. It's a little cumbersome to search through the section for the recipe or have to go to the index each time.

There's a story with each recipe that tells something about the person who created it and the place they're from. I like it that these cooks who are not famous are given credit for what they do. So much attention goes to celebrity chefs these days. It's refreshing to learn from everyday people who are passionate about their cooking. I have learned a lot about the South too from this book. It's rich! The recipes from each region are really different.
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14 of 16 people found the following review helpful By Loulou on October 14, 2010
Format: Hardcover-spiral Verified Purchase
The is a wonderful cookbook. It is a new focus on Southern traditional cooking. It will not replace my treasured Charleston Receipts and my many other traditional southern cookbooks, but it is refreshing.
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9 of 10 people found the following review helpful By K. Bender on November 2, 2011
Format: Hardcover-spiral Verified Purchase
Everyone who loves to cook should own this cookbook. The introduction by Alton Brown is inspired and the recipes read like chapters of a book. Even if you never cook with it, this book is an anthropological study for anyone who loves food in general and southern food in particular.
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3 of 3 people found the following review helpful By Gabriel E Denison-Chandler on July 1, 2014
Format: Hardcover-spiral
Southern Foodways Alliance is more than a cookbook; it is a cultural tracing of a way of life. My first recommendation, after adding this treasure to your cooking collection, is to peruse The Southern Foodways Alliance website. Southern Foodways has been visited by Anthony Bourdain of "Parts Unknown," and respected by Michael Pollan in his book, "Cooked."
The cookbook is bound well, printed on good stock paper, charming and clearly laid out. It covers everything: Gardens,Greens, Gravies, Sugar Cane,Hunting, Fishing, and anything that makes up The Southern Way of Life. Much more than a fried food testament, I confirm - as a reader and a cook - that if you don't have this book, you should buy it now.
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3 of 3 people found the following review helpful By Fatman on May 15, 2014
Format: Hardcover-spiral Verified Purchase
Southern cooking is roots cooking and this book proves it. There was a time when the table was the cultural hearth of American life. The recipes and anecdotes that make this book so wonderful bring together the fusion of cultures, the richness of our pre-industrial agriculture, and the importance of our most life-sustaining and economically under-valued arts -- those of the kitchen. Purchasing this book also helps to sustain the Southern Foodways Alliance which is a gem of a historical/anthropological research institute housed in the Center for the Study of Southern Culture at the University of Mississippi. Do something good for your brain and your body. BUY THIS BOOK.
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6 of 8 people found the following review helpful By Catherine McClarin on August 27, 2011
Format: Hardcover-spiral Verified Purchase
I truly love cookbooks and this one is an absolute delight. The section headings are very unusual, each one highlighting a different beloved ingredient or style of Southern cooking. I loved seeing multiple ways to do one thing. I highly recommend this book, even for those who don't cook! The stories and information make for interesting reading, even if you never try a single recipe. But will I? Oh, you bet your butter beans I will!!!
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4 of 5 people found the following review helpful By Sharon Bunnell on August 3, 2013
Format: Hardcover-spiral Verified Purchase
I chose this book because it has southern recipes and I'd definitely recommend it to others. It's more than I expected.
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Format: Spiral-bound
I have been loosely affiliated with the Southern Foodways Alliance since my days writing for The Cooking Club on AOL, and find them the authority on Southern Cooking. Also, I reviewed community cookbooks on The Cooking Club for 12 years, and agree with the opening premise of this cookbook -- that to be a true community cookbook, the book must be spiral bound, diverse, and reflect the nature of the community, not the chefs who donated a recipe out of the goodness of their hearts. Community cookbooks need to include what the members of the community cook for dinner, and this one does just that. However, the members of this community are often professional cooks, chefs, food writers and historians. These folks know their way around a southern kitchen and a reflection of the nature of this community is a rarefied look at some of the most admired southerners ever. I cook southern, I write southern, and I love southern community cookbooks above all. This is a book I love, one I cook from with the assurance that the recipes are the best of the best, and one I recommend.
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