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Author: Matt Lee
Publisher: Clarkson Potter
ISBN: 0307889734
Category : Cooking
Languages : en
Pages : 242
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Book Description
Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row,” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the city’s most iconic dishes done right, including She-Crab Soup, Hoppin’ John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today’s Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston’s best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city’s food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis’s signature during her tenure at Middleton Place Restaurant, and Cheese Spread à la Henry’s, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today. Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.
Author: Matt Lee
Publisher: Clarkson Potter
ISBN: 0307889734
Category : Cooking
Languages : en
Pages : 242
Get Book Here
Book Description
Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row,” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the city’s most iconic dishes done right, including She-Crab Soup, Hoppin’ John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today’s Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston’s best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city’s food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis’s signature during her tenure at Middleton Place Restaurant, and Cheese Spread à la Henry’s, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today. Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.
Author: Nathalie Dupree
Publisher: Gibbs Smith
ISBN: 1423623169
Category : Cooking
Languages : en
Pages : 1679
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Book Description
This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.
Author: Michael C. Miller
Publisher: Arcadia Publishing
ISBN: 1625853645
Category : Cooking
Languages : en
Pages : 208
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Book Description
Get a taste of Texas culinary history with this quirky, diverse community cookbook from Austin’s nineteenth-century residents, plus photos and informative essays. Tacos and barbecue command appetites today, but early Austinites indulged in peppered mangoes, roast partridge, and cucumber catsup. Those are just a few of the fascinating historic recipes in this new edition of the first cookbook published in the city. Written by the Cumberland Presbyterian Church in 1891, Our Home Cookbook aimed to “cause frowns to dispel and dimple into ripples of laughter” with myriad “receipts” from the early Austin community. From dandy pudding to home remedies “worth knowing,” these are hearty helpings featuring local game and diverse heritage, including German, Czech and Mexican. With informative essays and a cookbook bibliography, city archivist Mike Miller and the Austin History Center present this curious collection that's sure to raise eyebrows, if not cravings.
Author: Jennifer Berry Hawes
Publisher: St. Martin's Press
ISBN: 1250163005
Category : History
Languages : en
Pages : 260
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Book Description
A NEW YORK TIMES NOTABLE BOOK OF 2019 * BARNES & NOBLE DISCOVER GREAT NEW WRITERS PICK * OPRAH MAGAZINE SUMMER 2019 READING LIST SELECTION * NEW YORK TIMES EDITOR'S CHOICE “A soul-shaking chronicle of the 2015 Charleston massacre and its aftermath... [Hawes is] a writer with the exceedingly rare ability to observe sympathetically both particular events and the horizon against which they take place without sentimentalizing her subjects. Hawes is so admirably steadfast in her commitment to bearing witness that one is compelled to consider the story she tells from every possible angle.” —The New York Times Book Review A deeply moving work of narrative nonfiction on the tragic shootings at the Mother Emanuel AME church in Charleston, South Carolina from Pulitzer Prize-winning journalist Jennifer Berry Hawes. On June 17, 2015, twelve members of the historically black Emanuel AME Church in Charleston, South Carolina welcomed a young white man to their evening Bible study. He arrived with a pistol, 88 bullets, and hopes of starting a race war. Dylann Roof’s massacre of nine innocents during their closing prayer horrified the nation. Two days later, some relatives of the dead stood at Roof’s hearing and said, “I forgive you.” That grace offered the country a hopeful ending to an awful story. But for the survivors and victims’ families, the journey had just begun. In Grace Will Lead Us Home, Pulitzer Prize-winning journalist Jennifer Berry Hawes provides a definitive account of the tragedy’s aftermath. With unprecedented access to the grieving families and other key figures, Hawes offers a nuanced and moving portrait of the events and emotions that emerged in the massacre’s wake. The two adult survivors of the shooting begin to make sense of their lives again. Rifts form between some of the victims’ families and the church. A group of relatives fights to end gun violence, capturing the attention of President Obama. And a city in the Deep South must confront its racist past. This is the story of how, beyond the headlines, a community of people begins to heal. An unforgettable and deeply human portrait of grief, faith, and forgiveness, Grace Will Lead Us Home is destined to be a classic in the finest tradition of journalism.
Author: Kathleen Founds
Publisher: University of Iowa Press
ISBN: 1609382838
Category : Fiction
Languages : en
Pages : 182
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Book Description
In When Mystical Creatures Attack!, Ms. Freedman’s high school English class writes essays in which mystical creatures resolve the greatest sociopolitical problems of our time. Students include Janice Gibbs, “a feral child with excessive eyeliner and an anti-authoritarian complex that would be interesting were it not so ill-informed,” and Cody Splunk, an aspiring writer working on a time machine. Following a nervous breakdown, Ms. Freedman corresponds with Janice and Cody from an insane asylum run on the capitalist model of cognitive-behavioral therapy, where inmates practice water aerobics to rebuild their Psychiatric Credit Scores. The lives of Janice, Cody, and Ms. Freedman are revealed through in-class essays, letters, therapeutic journal exercises, an advice column, a reality show television transcript, a diary, and a Methodist women’s fundraising cookbook. (Recipes include “Dark Night of the Soul Food,” “Render Unto Caesar Salad,” and “Valley of the Shadow of Death by Chocolate Cake.”) In “Virtue of the Month,” the ghost of Ms. Freedman’s mother argues that suicide is not a choice. In “The Un-Game,” Janice’s chain-smoking nursing home charge composes a dirty limerick. In “The Hall of Old-Testament Miracles,” wax figures of Bible characters come to life, hungry for Cody’s flesh. Set against a South Texas landscape where cicadas hum and the air smells of taco stands and jasmine flowers, these stories range from laugh-out-loud funny to achingly poignant. This surreal, exuberant collection mines the dark recesses of the soul while illuminating the human heart.
Author: Judith Fertig
Publisher: Harvard Common Press
ISBN: 9781558321458
Category : Cooking
Languages : en
Pages : 454
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Book Description
400 recipes that celebrate the bountiful harvests, creative cooks, and comforting foods of American heartland.
Author: Joseph Dabney
Publisher: Sourcebooks, Inc.
ISBN: 1402250614
Category : Cooking
Languages : en
Pages : 400
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Book Description
The perfect gift for Southerners, history lovers, and foodies alike. Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands. Includes: Benne Seed Biscuits Sweet Potato Pie Frogmore Stew She Crab Soup Brunswick Stew Hoppin' John Oyster Purloo Cooter Soup Hags Head Cheese Goobers And much, much more!
Author: John T. Edge
Publisher: University of Georgia Press
ISBN: 0820345547
Category : Social Science
Languages : en
Pages : 399
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Book Description
"This edited collection presents articles in southern food studies by a range of writers, from established scholars like Psyche Williams-Forson to emerging scholars like Rien Fertel. All are chosen for a combination of accessible writing and solid scholarship and offer stories and historical details that add to our understanding of the complexities of southern food and foodways. The editors have chosen to organize the collection by methodology in part in order to escape what reader Belasco calls "the tradition-inventing, nostalgic approach of so many books about regional foodways." They also aim to advance the field by presenting articles that represent a range of tools and methodologies from disciplines such as history, geography, social sciences, American studies, gender studies, literary theory, visual and aural studies, cultural studies and technology studies that make up the amazingly multifaceted world of academic food studies, in hopes that this structure can help further a conversation about best practices"--
Author: Keja L. Valens
Publisher: Rutgers University Press
ISBN: 1978829566
Category : Cooking
Languages : en
Pages : 328
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Book Description
Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
Author: Grace Roys
Publisher: Wipf and Stock Publishers
ISBN: 1532609396
Category : Religion
Languages : en
Pages : 211
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Book Description
Grace Woodbridge Roys suffered from bi-polar disease before it was well understood. Her daughter feared that her children would also suffer mental illness. This annotation of Grace's diary opens the early 1900s missionary world in China and the personality of Grace to the reader. In December 1910 Grace married Harvey Curtis Roys, who was teaching physics at Kiang Nan government school in Nanking, under the sponsorship of the YMCA. Grace had had a mental breakdown weeks earlier when her missionary father forbade the marriage. The diary records their early married life, the births of their first two children, their social life with other missionaries in China, many of whom made major contributions to Nanking life and education: medical doctors and nurses, theology professors, agricultural innovators, and founders of universities, hospitals, nursing schools, and schools for young Chinese women and men. Included is their experience evacuating during the Sun Yat-sen Revolution of 1911. Well-known missionaries of that time came to tea and taught at the Hillcrest School that the mothers began for foreign children. The Nanyang Exposition took place in 1910, too, as China was in the throes of entering the modern era, with trains, electricity, telegraphs, and a new interest in democracy.
