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Children's LiteratureIf you think that you would like Southern Appalachia cookery with wild edible plants, canned vegetables and fruits, preserved and dried foods, smoked meats, plus a wide array of present day cuisine—this book is for you. What about Baked Grits and Cheese, Country Ham and Red-Eye Gravy, Skillet Corn Bread, Kentucky Hot Brown (open-faced sandwich), Fried Green Tomatoes, Country Round Steak, Fried Catfish, Kentucky Burgoo, Tennessee Walnut Cookies, and Kentucky Rebel Pie? Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert, the "Cooking Utensils You'll Need" are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. Some of the really unique recipes include Barbecue Sauce, Collard Greens, Black-Eyed Peas, Fried Okra, and Sesame Cookies. The wonderful Fried Chicken, Fried Catfish, Corn Bread, Sweet Potato Pie, and Pecan Pie are all included too. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "Southern Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table"; "Pan Sizes", "Useful Tools, Utensils" and a "Cooking Glossary." At the back are further reading and information sources, an index, and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits. This book is part of the "American Regional Cooking Library: Culture, Tradition, and History" series. The series' consultant is The Culinary Institute of America. 2005, Mason Crest Publishers, Ages 12 to 18.