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Author: Mark Sohn
Publisher: University Press of Kentucky
ISBN: 9780813191539
Category : Cooking
Languages : en
Pages : 386
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Book Description
Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods.
Author: Mark Sohn
Publisher: University Press of Kentucky
ISBN: 9780813191539
Category : Cooking
Languages : en
Pages : 386
Get Book Here
Book Description
Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods.
Author: Anne Byrn
Publisher: Rodale
ISBN: 9781579546922
Category : Cooking
Languages : en
Pages : 528
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Book Description
The cake mix doctor...doctors cake mixes to create more than 200 luscious desserts with from-scratch taste.
Author: Kay West
Publisher: Center Street
ISBN: 1599952777
Category : Cooking
Languages : en
Pages : 246
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Book Description
Country music and country cooking fans everywhere will savor this new official cookbook of the Grand Ole Opry and its members, featuring favorite recipes of country music legends past and present and the stories behind them.
Author: Anne Byrn
Publisher: Rodale
ISBN: 9781594860928
Category : Cooking
Languages : en
Pages : 600
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Book Description
A marriage of the fast and fantastic, The Dinner Doctor proves that it's possible to cook meals for your family that taste great -- and require little time, preparation, or hassle.
Author: Anne Byrn
Publisher: Workman Publishing Company
ISBN: 0761179860
Category : Cooking
Languages : en
Pages : 59
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Book Description
One dish. A few simple supermarket ingredients. That's all it takes for the Dinner Doctor® to work her magic. Here, beloved author Anne Byrn offers twenty inventive recipes for easy-to-make, delicious one-dish comfort foods you can put together in fifteen minutes or less, and then plop in the oven. Fancy a Parmesan Chicken and Biscuit Pie tonight? All you’ll need is a rotisserie chicken, a bag of frozen vegetables, cream, frozen biscuits, and some pre-grated Parmesan cheese—and dinner is served. Note: Comfort Foods from the Dinner Doctor is an excerpt from Anne Byrn’s bestselling The Dinner Doctor. The Dinner Doctor is a registered trademark of Anne Byrn.
Author: Favorite Recipes Press Staff
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780871974495
Category : Cooking
Languages : en
Pages : 196
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Book Description
The Ryman Remembers features a collection of memories, recollections, and recipes that chronicle the history of this special place and the people--a cross-section of culture and entertainment from the late 19th century to the present. Certainly, few places in the country can boast having served up such a broad slice of Americana, including symphony, dance, drama, opera and Opry, comedy, politics, and religion.
Author: Jane Turner Censer
Publisher: LSU Press
ISBN: 0807129216
Category : History
Languages : en
Pages : 336
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Book Description
This impressively researched book tells the important but little-known story of elite southern white women's successful quest for a measure of self-reliance and independence between antebellum strictures and the restored patriarchy of Jim Crow. Profusely illustrated with the experiences of fascinating women in Virginia and North Carolina, it presents a compelling new chapter in the history of American women and of the South. As were many ideas, notions of the ideal woman were in flux after the Civil War. While poverty added a harder edge to the search for a good marriage among some "southern belles," other privileged white women forged identities that challenged the belle model altogether. Their private and public writings from the 1870s and 1880s suggest a widespread ethic of autonomy. Sometimes that meant increased domestic skills born of the new reality of fewer servants. But women also owned and transmitted property, worked for pay, and even pursued long-term careers. Many found a voice in a plethora of new voluntary organizations, and some southern women attained national celebrity in the literary world, creating strong and capable heroines and mirroring an evolving view toward northern society. Yet even as elite southern women experimented with their roles, external forces and contradictions within their position were making their unprecedented attitudes and achievements socially untenable. During the 1890s, however, virulent racism and pressures to re-create a mythic South left these women caught between the revived image of the southern belle and the emerging emancipated woman. Just as the memoirs of southern white women have been key to understanding life during the Civil War, the writings of such women unlock the years of dramatic change that followed. Informed by myriad primary documents, Jane Turner Censer immerses us in the world of postwar southern women as they rethought and rebuilt themselves, their families, and their region during a brief but important period of relative freedom.
Author: Martha White
Publisher:
ISBN: 9781558530355
Category : Cooking
Languages : en
Pages : 222
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Book Description
Gathers recipes for biscuits, cornbread, yeast breads, grits, main dishes, side dishes, pies, cobblers, cakes, cookies, and party foods
Author: Stephanie E. Jones-Rogers
Publisher: Yale University Press
ISBN: 0300245106
Category : History
Languages : en
Pages : 319
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Book Description
Winner of the Los Angeles Times Book Prize in History: a bold and searing investigation into the role of white women in the American slave economy “Stunning.”—Rebecca Onion, Slate “Makes a vital contribution to our understanding of our past and present.”—Parul Sehgal, New York Times “Bracingly revisionist. . . . [A] startling corrective.”—Nicholas Guyatt, New York Review of Books Bridging women’s history, the history of the South, and African American history, this book makes a bold argument about the role of white women in American slavery. Historian Stephanie E. Jones-Rogers draws on a variety of sources to show that slave‑owning women were sophisticated economic actors who directly engaged in and benefited from the South’s slave market. Because women typically inherited more slaves than land, enslaved people were often their primary source of wealth. Not only did white women often refuse to cede ownership of their slaves to their husbands, they employed management techniques that were as effective and brutal as those used by slave‑owning men. White women actively participated in the slave market, profited from it, and used it for economic and social empowerment. By examining the economically entangled lives of enslaved people and slave‑owning women, Jones-Rogers presents a narrative that forces us to rethink the economics and social conventions of slaveholding America.
Author:
Publisher:
ISBN:
Category : Booksellers and bookselling
Languages : en
Pages : 1348
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Book Description
