More than 200 recipes and 45 full-color photographs celebrate 25
years of good eatin' in this original regional Southern cooking
A quarter-century ago, while many were busy embracing the
sophisticated techniques and wholesome ingredients of the "nouvelle
cuisine," one Southern loyalist lovingly gathered more than 200
recipes--collected from West Virginia to Key West--showcasing the
time-honored cooking and hospitality traditions of the white trash
way. Ernie Mickler's much-imitated sugarsnap-pea prose style
accompanies delicacies like Tutti's Fancy Fruited Porkettes,
Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like
Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn
Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and
Day-Old Fried Catfish; and desserts with a heavy dash of Dixie,
like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and
Charlotte's Mother's Apple Charlotte.
Ten Speed Press
|Country of origin:
Ernest Matthew Mickler
||Electronic book text - Windows
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