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White Trash Cooking: 25th Anniversary Edition (Jargon) and over one million other books are available for Amazon Kindle. Learn more
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White Trash Cooking: 25th Anniversary Edition (Jargon) Spiral-bound – September 27, 2011

40 customer reviews

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Editorial Reviews

About the Author

Ernest Matthew Mickler received a master’s degree in fine arts from Mills College before embarking on his true mission as a culinary cultural preservationist. Ernie died in 1988, but his classic cookbook, and all the stories enshrined within its pages, live on.

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Product Details

  • Series: Jargon
  • Spiral-bound: 192 pages
  • Publisher: Ten Speed Press; 25 Spi Anv edition (September 27, 2011)
  • Language: English
  • ISBN-10: 1607741873
  • ISBN-13: 978-1607741879
  • Product Dimensions: 7.6 x 0.6 x 9 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #104,384 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Amber on June 25, 2012
Format: Spiral-bound
Love this book! The title is complicated for me but the recipes and commentaries are wonderful. Looking at some of the photos and the refrigerators, I thought...I know this kitchen, I have been in it...beat up pots with lids that don't match, one real knife, frying pan with the handle missing but cooks chicken or fish PERFECTLY so why throw it out. Food made in these kitchens taste much better than mine, with all of my fancy, matching pots and super sharp knives...this is American cooking. I love this book!
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7 of 7 people found the following review helpful By K J on June 23, 2012
Format: Spiral-bound
Bought it for my wife who loves it, as do I. It captures real home cooking of real, old fashioned and traditional folk. there is a subtle humour in its simplicity and lack of frills. Almost like a photocopy of someone's personal notes and this adds to its attractiveness (and for me, value). the photography is basic and honest, not in the least bit contrived or composed and some appear quite old, again adding almost an historical record of ordinary people's lives. The recipes are simple and short.

Its possible to see a connection with many creole and cajun dishes, both possibly influenced by African cooking and ingredients brought to America during the slave trade.

If you want to read (and taste) a little more on the African side of the journey take a look at A Plate in the Sun: Modern Fusion Recipes from Ghana, Food from the African Soul by Patti Gyapomaa Sloley or The Taste of Africa by Rosamund Grant.

Having spent a lot of time in both Africa and America and enjoyed so many good dishes from both I am a big fan of both.
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11 of 12 people found the following review helpful By mopdogs on December 21, 2011
Format: Spiral-bound
The White Trash Cookbook is a true classic. I bought it when it first came out and have loved giving it as gifts ever since then. Even though the book turned twenty-five it will always remain timeless.
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4 of 4 people found the following review helpful By Thalia V. Christiansen on January 31, 2012
Format: Spiral-bound Verified Purchase
My daughter loved this book. I gave it to her along with the Road Kill cookbook, a match made in heaven
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2 of 2 people found the following review helpful By Anna Levia on December 20, 2013
Format: Spiral-bound Verified Purchase
I am a midwest transplant after growing up in Tennessee. Book definitely reminds me of my family in southern Mississippi and the language my family used growing up. Sweet memories, especially when the author talks of Cooter pie….
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1 of 1 people found the following review helpful By TanteDePlume on January 15, 2013
Format: Spiral-bound Verified Purchase
I grew up in Southwest Virginia with kin also in East Tennessee, but have lived in Connecticut for almost 20 years. When the first edition of this book came out, I did not give it a second look, as I thought Deep South food would be very different from Mountain South food. Was I ever wrong. I bought the 25th edition as soon as I saw its recipe for Fried Corn--more similar to my TN grandmother's than any recipe I've been able to find online. At last I will be able to replicate this fondly-remembered delicacy.

As I read the Introduction my husband told me that my usually-latent Southern accent had returned, which otherwise only happens when we actually travel South.
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1 of 1 people found the following review helpful By Sharon Vickhouse on May 27, 2013
Format: Kindle Edition Verified Purchase
I love the variety of recipes that require very little shopping and mostly what you have on hand. My particular favorite is Michael Mitchell's Grandmother's Spinach pie.. I have served this to many people who don't even like spinach, and they ask for the recipe. I have also tried several different types of sliced cheese beneath the top crust, and they were all good. It isn't a quiche, it's a pie, just not a fruit pie. I would recommend it to anyone who wants something different. It makes an excellent vegetarian entree or a wonderful side dish. Personally, I would serve it with breakfast.
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1 of 1 people found the following review helpful By Barbara, RN, BSN on August 23, 2014
Format: Spiral-bound Verified Purchase
I bought this book the year it came out and loved it! Unfortunately, I lent it to someone and never got it back. Repurchased this one as a replacement and had a wonderful time revisiting all the great recipes and stories in the book! I was sorry to hear that Ernest Mickler passed away. He truly had insight on what it means to be "White Trash!" I'm proud to be the same! Thank you Mr. Mickler for hours of laughs and great recipes. I bet you are up in heaven teaching Angels what real cookin' is all about!
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