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American Cooking: Southern Style (Foods of the World) by Eugene Walter and Time-Life Books

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  • Benne-seed cocktail biscuits

    • Categories: Cookies, biscuits & crackers; Central Southern States
    • Ingredients: sesame seed buns; all-purpose flour; butter; store-cupboard ingredients

  • Beer cheese

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Central Southern States; Vegetarian
    • Ingredients: garlic; Worcestershire sauce; Tabasco sauce; dry mustard; beer; cheddar cheese

  • Salted pecans

    • Categories: Canapés / hors d'oeuvre; Snacks; Central Southern States; Vegetarian
    • Ingredients: pecans; butter; salt

  • Pickled shrimp

    • Categories: Chutneys, pickles & relishes; Central Southern States
    • Ingredients: shrimp; onions; lemons; ginger; parsley; bay leaves; pickling spice; dry mustard; mace

  • Shrimp paste

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Breakfast / brunch; Central Southern States
    • Ingredients: shrimp; butter; dry sherry; lemons; mace; dry mustard; ground cayenne pepper; white pepper

  • Country-style sausage with fried apple rings

    • Categories: Breakfast / brunch; Central Southern States
    • Ingredients: pork; pork fat; sage; nutmeg; apples; ground cinnamon

  • Scrambled brains

    • Categories: Breakfast / brunch; Central Southern States
    • Ingredients: calf brains; distilled vinegar; eggs; Worcestershire sauce; Tabasco sauce; bacon

  • Eggs Derby

    • Categories: Egg dishes; Breakfast / brunch; Central Southern States
    • Ingredients: veal sweetbreads; distilled vinegar; celery; heavy cream; eggs; country ham; dry mustard; white pepper; mushrooms; dry sherry; Parmesan cheese; almonds

  • Kentucky scramble

    • Categories: Egg dishes; Breakfast / brunch; Central Southern States
    • Ingredients: bacon; corn; green peppers; pimientos; eggs

  • Boiled grits

    • Categories: Breakfast / brunch; Central Southern States
    • Ingredients: hominy grits; butter

  • Fried grits

    • Categories: Breakfast / brunch; Central Southern States
    • Ingredients: butter; hominy grits; store-cupboard ingredients

  • Hominy grits soufflé

    • Categories: Egg dishes; Breakfast / brunch; Central Southern States
    • Ingredients: hominy grits; butter; bacon fat; eggs; breadcrumbs

  • Turkey hash

    • Categories: Breakfast / brunch; Central Southern States
    • Ingredients: onions; green peppers; mushrooms; turkey stock; roast turkey; parsley; Worcestershire sauce; heavy cream

  • Lacy-edged batty cakes

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Central Southern States
    • Ingredients: white cornmeal; buttermilk; bacon fat; store-cupboard ingredients

  • Egg croquettes

    • Categories: Egg dishes; Breakfast / brunch; Central Southern States; Vegetarian
    • Ingredients: all-purpose flour; milk; eggs; onions; parsley; dry mustard; ground cayenne pepper; celery salt; bread; vegetable oil

  • Fried cheese grits

    • Categories: Breakfast / brunch; Central Southern States; Vegetarian
    • Ingredients: butter; hominy grits; cheddar cheese; store-cupboard ingredients

  • Black bean soup

    • Categories: Soups; Central Southern States
    • Ingredients: black beans; onions; carrots; celery; garlic; chicken stock; smoked ham hocks; distilled vinegar; bay leaves; lemons; Madeira wine; parsley

  • She-crab soup

    • Categories: Soups; Central Southern States
    • Ingredients: blue crabs; milk; heavy cream; lemons; mace; white pepper; dry sherry; parsley

  • Virginia peanut soup

    • Categories: Soups; Central Southern States
    • Ingredients: butter; onions; celery; chicken stock; peanut butter; celery salt; lemons; peanuts

  • Conch chowder

    • Categories: Soups; Central Southern States
    • Ingredients: conch meat; salt pork; onions; garlic; tomatoes; potatoes; long grain rice; bay leaves; evaporated milk

  • Shrimp-and-oyster gumbo

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: butter; okra; onions; green peppers; chicken stock; tomatoes; parsley; bay leaves; thyme; shrimp; oysters; lemons; Worcestershire sauce; ground cayenne pepper; long grain rice

  • Brunswick stew

    • Categories: Stews & one-pot meals; Main course; Central Southern States
    • Ingredients: whole chicken; beef chuck; onions; celery; ham bone; bay leaves; basil; parsley; red chiles; tomatoes; butter beans; butter; corn; potatoes
    • Accompaniments: Southern dry rice

  • Catfish stew

    • Categories: Stews & one-pot meals; Main course; Central Southern States
    • Ingredients: bacon; onions; tomatoes; potatoes; fish bones and trimmings; Worcestershire sauce; Tabasco sauce; catfish

  • Terrapin stew

    • Categories: Stews & one-pot meals; Main course; Central Southern States
    • Ingredients: terrapin meat; butter; ground cayenne pepper; dry sherry

  • Kentucky burgoo

    • Categories: Stews & one-pot meals; Main course; Central Southern States
    • Ingredients: beef shanks; beef bones; lamb; whole chicken; red chiles; potatoes; onions; corn; carrots; tomatoes; butter beans; green peppers; okra; parsley

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  • ISBN 10 0809400782
  • ISBN 13 9780809400782
  • Published Dec 01 1971
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Time-Life Books
  • Imprint Silver Burdett Press

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.

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American Cooking: Southern Style (Foods of the World)

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