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Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & Whole Hog Barbecue (American Palate) Hardcover – May 14, 2011
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From the Back Cover
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.
About the Author
Rick McDaniel is a food historian, culinary anthropologist and author who specializes in the food of the American South with a particular interest in the Federal and Antebellum periods. He is the author of An Irresistible History of Southern Food (History Press, 2011).
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WESTERN NORTH CAOLINA CHICKEN AND DUMPLINS. When you make Chicken Pastry, you boil the HEN, or Fryer with lots of onions, celery, and add CHICKEN BASE [ANNE'S CHICKEN BASE MADE IN AYDEN, N.C.] TO GIVE MORE FAVLORE. YOU TAKE OUT THE HEN AFTER IT HAS BEEN COOKED OR FALLING OFF THE BONE. DRAIN THE BROTH BEFORE YOU MAKE THE PASTRY. TO MAKE THE PASTRY: MIX UP PLAN FLOUR, SALT, BAKING POWDER, WITH EITHER
1/2 CUP MILK AND 1/2 CUP BROTH, OR 1 CUP BROTH. MADE A DOUGH, THEN ROLL OUT THE DOUGH UNTIL VERY THIN CUT INTO STRIPS OR SQUARES AND PUT THE DOUGH INTO SLOWELY BOILING BROTH, LET THAT COOK ABOUT 5 MINUTES, THEN PUSH IT DOWN AND ADD THE NEXT ROW OF DOUGH. While the dough is cooking, CUT THE MEAT OFF THE CHICKEN , after you have cooked all the dough, put the CHICKEN en back into the pot and cook a few minutes more. You can add a can or a box or 1/2 box of frozen baby green peas,. In addition, you can add carrots cut up two or three inch pieces before you take out the chicken.
OR YOU CAN PURCASE A BOX OF ANNE'S DUMPLINES OR ANY OTHER BRAND OF FROZEN DOUGHT THAT HAS BEEN PREPARED SO ALL YOU DO IS PLACE THE PASTRY DOUGH INTO THE POT AS DIRECTORED. COOK THE PASTRY LONGER THAN THE PACKAGES TELLS YOU.
I DID NOT GO BACK AND READ THIS SO IF THERE ARE IN ERRORS, SO BE IT.