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    The Southern Foodways Alliance Community Cookbook (Hardback) Edited by Sara Roahen, Edited by John T. Edge, Foreword by Alton Brown

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    DescriptionEverybody has one in their collection. You know--one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from--and something for--everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook--spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region's iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you'll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z'herbes, and apple stack cake. You'll learn traditional ways of preserving green beans, and you'll come to love refried black-eyed peas. Are you hungry yet? Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.

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  • Full bibliographic data for The Southern Foodways Alliance Community Cookbook

    The Southern Foodways Alliance Community Cookbook
    Authors and contributors
    Edited by Sara Roahen, Edited by John T. Edge, Foreword by Alton Brown
    Physical properties
    Format: Hardback
    Number of pages: 296
    Width: 218 mm
    Height: 246 mm
    Thickness: 25 mm
    Weight: 862 g
    ISBN 13: 9780820332758
    ISBN 10: 0820332755

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: WBA
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BISAC V2.8: CKB002060
    Ingram Theme: CULT/SOUTH
    B&T Merchandise Category: UP
    DC22: 641.5975
    LC subject heading: ,
    LC classification: TX715.2.S68 R62 2010
    Thema V1.0: WBA
    Illustrations note
    Illustrations (some col.)
    University of Georgia Press
    Imprint name
    University of Georgia Press
    Publication date
    15 October 2010
    Publication City/Country
    Author Information
    Sara Roahen is an oral historian and the author of "Gumbo Tales: Finding My Place at the New Orleans Table." She has written for "Tin House" and "Food & Wine." John T. Edge is director of the Southern Foodways Alliance and "Cornbread Nation" general editor. He is the author or editor of more than a dozen books, including "The New Encyclopedia of Southern Culture: Foodways" and "A Gracious Plenty: Recipes and Recollections from the American South." Edge contributes to a wide array of publications, including the "New York Times," "Oxford American," and "Garden & Gun." www.johntedge.com. The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. It is a member-supported organization of more than 1,000 cooks, thinkers, academics, writers, and eaters. "Atlantic Monthly" called the SFA "this country's most intellectually engaged (and probably most engaging) food society." www.southernfoodways.org.
    Review quote
    "Includes of plenty of genuinely new and genuinely Southern food to prove that it's still a living, breathing cuisine."--"Nashville Scene"