Craig Claiborne, world traveler, iconic New York Times food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne’s cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book.
As John T. Edge and Georgeanna Milam note in their foreword, Claiborne, a native of the Mississippi Delta, had a love of southern food that ran deep and wide, spanning Cajun, Creole, Tex-Mex, and other regional cuisines. Included are more than three hundred favorite recipesfrom Claiborne’s own kitchen, from his mother’s Mississippi boardinghouse, and from some of the South’s best cooks, including Bill Neal, Edna Lewis, and Paul Prudhomme. He introduces many of the dishes with comments and notes on their history, their evolution over the years, and his favorite versions; he also includes instructions on preparation and serving. Throughout, Claiborne remembers the many southern classics of his childhood, such as fried catfish and beaten biscuits and Smithfield ham.
“Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi and environs,” wrote Claiborne, “and [to] be regaled, as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing (that’s what we call vinaigrette sauce), and to top it all off with a wedge of freshly baked pecan pie.”
|Publisher:||University of Georgia Press|
|Product dimensions:||7.00(w) x 8.80(h) x 1.00(d)|
About the Author
JOHN T. EDGE is the director of the Southern Foodways Alliance at the University of Mississippi. He is the author or editor of more than a dozen books, including the foodways volume of The New Encyclopedia of Southern Culture.
SARA CAMP MILAM is the Southern Foodways Alliance’s managing editor. She lives in Oxford, Mississippi.
Table of Contents
Appetizers and First Courses
Eggs and Luncheon Dishes
Fish and Shellfish
Breads and Batters
Sauces and Stocks
Desserts and Candy