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The New Southern Basics: Traditional Southern Food for Today

Overview

Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest Southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine"?just add Velveeta and a can of cream of mushroom soup?pushed aside the traditional hearty, gutsy cuisine of the South.

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1997 Hardcover Good Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not ... include cd-rom or access codes. Customer service is our top priority! Read more Show Less

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Overview

Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest Southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine"–just add Velveeta and a can of cream of mushroom soup–pushed aside the traditional hearty, gutsy cuisine of the South.

Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.

"I have always loved the innate rythms of the kitchen," writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rythms and cycles."

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Product Details

  • ISBN-13: 9781888952261
  • Publisher: SourceBooks
  • Publication date: 2/15/1996
  • Pages: 256
  • Product dimensions: 7.77 (w) x 9.31 (h) x 0.86 (d)

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  • Anonymous

    Posted July 29, 2000

    Excellent Book!

    This is such an excellent book! Ms. Stamps, a graduate of the Culinary Institute of America (WOO-HOO!!) gives a fresh new face to traditional Southern cookery--it's not all collard greens and fried chicken! New Southern Basics is full of delicious ideas-you want to try ALL of them! Highly recommended!

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