Craig Claiborne's Southern Cooking by Craig Claiborne

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  • mama_c on November 17, 2015

    I have the 1987 edition

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  • ISBN 10 082034334X
  • ISBN 13 9780820343341
  • Published Apr 01 2012
  • Format Paperback
  • Page Count 392
  • Language English
  • Countries United States
  • Publisher University of Georgia Press
  • Imprint University of Georgia Press

Publishers Text

Craig Claiborne, world traveler, iconic New York Times food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne’s cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book. As John T. Edge and Georgeanna Milam note in their foreword, Claiborne, a native of the Mississippi Delta, had a love of southern food that ran deep and wide, spanning Cajun, Creole, Tex-Mex, and other regional cuisines. Included are more than three hundred favorite recipes--from Claiborne’s own kitchen, from his mother’s Mississippi boardinghouse, and from some of the South’s best cooks, including Bill Neal, Edna Lewis, and Paul Prudhomme. He introduces many of the dishes with comments and notes on their history, their evolution over the years, and his favorite versions; he also includes instructions on preparation and serving. Throughout, Claiborne remembers the many southern classics of his childhood, such as fried catfish and beaten biscuits and Smithfield ham.

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