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Loading... Southern Food: At Home, on the Road, in Historyby John Egerton
   None No current Talk conversations about this book.  louparris | Feb 5, 2008 |  no reviews | add a review
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Hailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one. No library descriptions found. |
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 Google Books — Loading...GenresMelvil Decimal System (DDC)641.5975Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Southeastern U.S.LC ClassificationRatingAverage: (4.43)
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Wikipedia in English (6)
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Eating Out: Southern Food in Restaurants
Eating In: Southern food at home
Conclusion: "An Elegant Sufficiency"
The bibliography contained in this book is worth the price of the book. The quotes in the sidebars are wonderful. My only quarrel, and it's not really one, is that the author stops short of Texas in his discussion of BBQ. I've sent to roster of restaurants to traveling friends.