A Gracious Plenty: Recipes and Recollections from the American South by John T. Edge and Ellen Rolfes

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Notes about this book

  • Eat Your Books

    2000 James Beard Award Nominee

  • Eat Your Books

    2000 James Beard Award Nominee

  • rentham on June 18, 2010

    it ain't Jamaican, y'all

Notes about Recipes in this book

  • Raw hot spinach salad

    • Breadcrumbs on September 02, 2015

      p. 72 - I love spinach salads with a warm dressing so it was a no-brainer to put this on my “must-try” list this month. The recipe produces a good spinach salad and is quicker to prepare than more traditional versions that use bacon fat in the dressing. The AGP recipe calls for cooked, crumbled bacon and uses evoo in place of the bacon fat in the dressing. I always have cooked bacon in my freezer so this made for a quick, do-able weeknight salad. We liked this salad but didn’t love it. I missed the bite of the red onion that’s typically added and we also missed the cooked egg. I wouldn’t make this version again as there are other versions out there more aligned to our tastes. Nevertheless, this is a good spinach salad recipe, just not our favourite. Photo here: http://chowhound.chow.com/topics/1023421?commentId=9708160#9708160

  • Peach-blueberry cobbler

    • laurenlangston on August 01, 2016

      Lackluster. The pastry is a weird thing that wants to be pie crust but isn't, and there's a shamefully small amount of fruit.

  • Vegetable soup

    • PanNan on March 28, 2021

      Excellent slow cooked hearty soup recipe. I used two small beef shank bones with marrow and about a pound of shank meat along with the listed vegetables (except for turnip). It's absolutely delicious just as written. We'll certainly make it again.

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  • ISBN 10 0399145346
  • ISBN 13 9780399145346
  • Linked ISBNs
  • Published Oct 25 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Putnam Adult
  • Imprint Putnam Adult

Publishers Text

A beautiful book, featuring hundreds of classic recipes, that captures the essence of Southern foodways. The more than 400 recipes- culled from community cookbooks representing a diversity of geographical and social influences- are only the first layer in this richly textured work.

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