The Southern Foodways Alliance Community Cookbook by Sara Roahen and John T. Edge

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Notes about this book

  • robm on December 14, 2010

    A fine cookbook with genuinely Southern recipes. Just about all your favorites are represented. Of course, there may be other versions of the recipes out there, but these are very good! Recommended!

Notes about Recipes in this book

  • Summer squash soufflé

    • britt on January 15, 2012

      I think the nice things said in the header of this recipe are true. Yet, I'm not convinced this tastes much different from buttered yellow squash and sweet onion. That's not necessarily a bad thing, and the souffle obviously has a very different texture and can more easily serve as an anchor for a vegetarian meal.

  • Spinach and rice casserole

    • twoyolks on July 03, 2014

      The recipe as written is very under-seasoned. There's not enough cheese in the recipe to actually be noticeable in the final result. While this is located in the rice section of the cookbook, there's not enough rice in this to make it anything but a side dish. While I cooked mine longer than specified, the top never browned. This basically tastes like spinach with milk, nothing more or less.

  • Jerusalem artichoke relish

    • babyfork on May 14, 2015

      This is Bill Smith's recipe. Bill Smith is the current chef of Crook's Corner in Chapel Hill, NC.

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  • ISBN 10 0820332755
  • ISBN 13 9780820332758
  • Linked ISBNs
  • Published Nov 15 2010
  • Format Hardcover
  • Page Count 296
  • Language English
  • Countries United States
  • Publisher University of Georgia Press

Publishers Text

Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.

Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.

Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas.

Are you hungry yet?

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