Lee Bailey's Southern Food & Plantation Houses: Favorite Natchez Recipes by Lee Bailey

    • Categories: Appetizers / starters; Side dish; Entertaining & parties; American South
    • Ingredients: gelatin; tomato juice; celery; Worcestershire sauce; Tabasco sauce; cream cheese; mayonnaise; onions
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Notes about this book

  • wkhull on October 07, 2022

    I cannot speak to the quality of this book's recipes because I could not get beyond the white-washed history of Southern plantations. Each chapter involves the history of a plantation house, often victimizing the plantation owners' financial loss after the civil war (e.g. the hit they took after slavery became illegal and/or the looting of their mansion by Northern "carpetbaggers"). The book only mentions slavery or slaves twice, and in one of those examples literally used the term "angry slaves". No mention of the African/slave influence on the history of any of the dishes presented in the book. No mention of slaves roles at the plantation, however totally fine to show a picture of a (presumably) African American from shoulder's down holding a huge plate of fried chicken. The book would have been best to leave off it's historical notes and focus on the food.

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  • ISBN 10 0517042916
  • ISBN 13 9780517042915
  • Published Nov 25 1995
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House Value Publishing
  • Imprint Random House Value Publishing

Publishers Text

Celebrations at the famous antebellum plantation houses of Natchez, Mississippi, have always centered on good food in beautiful surroundings. Bailey brings us recipes for the satisfying dishes of Natchez--from Gumbo Pot Pie with Salt Corn Bread Crust to Bourbon-Mint Ice Cream. Stunning photographs capture the beauty of his culinary creations and the elegance of Natchez' glorious mansions. More than 250 full-color photographs.

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