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The Happy Table of Eugene Walter: Southern…
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The Happy Table of Eugene Walter: Southern Spirits in Food and Drink

by Don Goodman

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The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. Univ. of North Carolina. Oct. 2011. c.296p. ed. by Donald Goodman & Thomas Head. illus. index. ISBN 9780807834831. $30. COOKING
Eugene Walter (1921–98) was a poet, author of American Cooking: Southern Style and other cookbooks, actor, editor, and Southern food aficionado. Walter’s literary executor, Goodman, and food writer Head have here compiled letters, essays, and sketches, along with a manuscript Walter left behind. This cookbook contains over 300 Southern-themed recipes for foods and libations that not only inspire but offer a history lesson of cooking methods and customs of the South. Walter’s thoughts and quips entertain as he traces traditional recipes and their variants. Along with the expected, such as cornbread, fried chicken, greens, coffees, and other traditional Southern fare, this collection shines with unexpected coverage of hangover cures, “Tacky Parties,” juleps (there is a difference between Maryland, Kentucky, and “Ladies’ ” versions), and Walter’s take on soul food. VERDICT Like Grandma’s cookbook found in the attic, this volume lacks traditional photographs and measurements (think dashes and pinches). It uniquely captures the history and culture of the South and is highly recommended for local history collections in the region.—Jane Hebert, Orange Cty. Lib. Syst., Orlando, FL ( )
  janiereader | Mar 19, 2012 |
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Amazon.com Product Description (ISBN 0807834831, Hardcover)

A southern Renaissance man, Eugene Walter (1921-98) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers. The Happy Table of Eugene Walter, which introduces a new generation of readers to Walter's culinary legacy, is a revelation to anyone interested in today's booming scene in vintage and artisanal drinks--from bourbon and juleps to champagne and punch--and a southern twist on America's culinary heritage.

Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook includes more than 300 recipes featuring the use of spirits in the food and drink of the South, as well as numerous asides, lovely short essays, and countless witticisms that make for great reading as well as good cooking. A wellspring of southern eating and drinking traditions lovingly collected by Walter over the years, the volume is also a celebration of Walter himself and his incomparable appetite and talent for life and its surprising pleasures. The Happy Table showcases Walter's remarkably contemporary gustatory sensibilities and the humorous and quirky yet incisive voice for which he has long been embraced.

(retrieved from Amazon Thu, 12 Mar 2015 18:06:18 -0400)

"A southern Renaissance man, Eugene Walter (1921-98) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers. The Happy Table of Eugene Walter, which introduces a new generation of readers to Walter's culinary legacy, is a revelation to anyone interested in today's booming scene in vintage and artisanal drinks -- from bourbon and juleps to champagne and punch -- and a southern twist on America's culinary heritage. Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook includes more than 300 recipes featuring the use of spirits in the food and drink of the South, as well as numerous asides, lovely short essays, and countless witticisms that make for great reading as well as good cooking. A wellspring of southern eating and drinking traditions lovingly collected by Walter over the years, the volume is also a celebration of Walter himself and his incomparable appetite and talent for life and its surprising pleasures. The Happy Table showcases Walter's remarkably contemporary gustatory sensibilities and the humorous and quirky yet incisive voice for which he has long been embraced"--… (more)

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