The Happy Table of Eugene Walter: Southern Spirits in Food and Drink

by Eugene Walter, Don Goodman (Editor), Thomas Head (Editor)

Overview

A southern Renaissance man, Eugene Walter (1921-98) was a pioneering food writer, a champion of southern foodways and culture, and a legendary personality among food lovers. The Happy Table of Eugene Walter, which introduces a new generation of readers to Walter's culinary legacy, is a revelation to anyone interested in today's booming scene in vintage and artisanal drinks--from bourbon and juleps to champagne and punch--and a southern twist on America's culinary heritage.

Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook includes more than 300 recipes featuring the use of spirits in the food and drink of the South, as well as numerous asides, lovely short essays, and countless witticisms that make for great reading as well as good cooking. A wellspring of southern eating and drinking traditions lovingly collected by Walter over the years, the volume is also a celebration of Walter himself and his incomparable appetite and talent for life and its surprising pleasures. The Happy Table showcases Walter's remarkably contemporary gustatory sensibilities and the humorous and quirky yet incisive voice for which he has long been embraced.

Product Details

ISBN-13:	9780807869253
Publisher:	The University of North Carolina Press
Publication date:	10/10/2011
Sold by:	Barnes & Noble
Format:	eBook
Pages:	296
File size:	4 MB

About the Author

Donald Goodman was born in Tuscaloosa, Alabama. He and his wife currently live in the Washington, D.C., area, where he manages the Eugene Walter estate.

Thomas Head, a native of Louisiana, is a food and travel writer based in Washington, D.C. Former executive wine and food editor of Washingtonian magazine, he has published articles in many nationally distributed magazines and newspapers.

Table of Contents

Foreword Thomas Head ix

Preface Donald Goodman xv

Acknowledgments xxix

Author's Preface xxxi

Introduction

Studying the Palate of the Deep South 1

On Recipes & Measurements 9

Part 1 Drinks

The Cocktail, Or I Feel Better Already 13

Bourbon 17

Juleps, Mint Or Otherwise 20

Eggnog 27

Punch 32

Iced Tea And Coffee 40

Hot Drinks 42

Hangover Cures 45

Part 2 Victuals

Cocktail Snaks And First Course 53

Soups 62

Meat And Relishes 77

Poultry 100

Fish, Shellfish, And Sauces 117

Vegetables 148

Rice, Pasta, Soufflés, And Sandwiches 169

Desserts 178

Puddings & Mousses 180

Cakes 192

Pies, Tarts, & Cobblers 205

Cookies 218

Sherbets & IceCreams 223

Fruit Desserts 232

Dessert Sauces 248

Index 253

What People are Saying About This

From the Publisher

Eugene Walter was a southern writer of dazzling gifts. He possessed an uncanny ability to make the English language dance the flamenco across the page. He loved great humor, clowns, monkeys, food, and bourbon, in no particular order. He acted in Fellini movies, wrote screenplays, poems, cookbooks, translations, novels, and short stories of rare but complete genius. Eugene was one of the cofounders of The Paris Review and lived one of the richest lives of any American writer that I know of. I only wish he had written more. This book is a wonder. I love Eugene and I've always loved his writing.—Pat Conroy, author of The Prince of Tides and Beach Music

Eugene Walter was not too timid to live life to the fullest, and we are indebted to him for sharing his flamboyant insights into this wonderland of food and drink. The Happy Table captures a history of southern culture that might otherwise be lost and most certainly needs to be preserved. I envision readers using these recipes and throwing Eugene Walter parties as a salute to this great, eccentric Southern man—and I hope to be invited.—Frank Stitt, James Beard award-winning chef and owner of Highlands Bar and Grill, Bottega, and Chez Fonfon, Birmingham, AL

This is just like sitting at a table with Eugene Walter, hearing his stories about Rome, Italy, and the pursuit of Southern food. His charm and wit show throughout! And he was a first-rate author—without him, we would never have had the Time-Life Foods of the World volume American Cooking: Southern Style, which is a masterpiece in itself.—Nathalie Dupree, author of New Southern Cooking

Editorial Reviews

Any cooking lover should know the work of Eugene Walter, a great Southern food writer and notable character in the foodie community.—Zagat.com

So much more than a collection of classic recipes. . . . This appealing concoction is equal parts Southern culinary and cultural history, well-seasoned with wit and charm. . . . Any serious student of Southern culture should gleefully devour this book and raise a cocktail in honor of Eugene Walter.—Austin Chronicle

Recipes that are based on the classics but elevated by Walter's modern food sense and cooking acumen.—ForeWord

This book sparkles with the author's wit.—Atlanta Journal-Constitution

Not just a cookbook but also a guide to life and a vision of convivial happiness.—AL.com

This cookbook contains over 300 Southern-themed recipes for foods and libations that not only inspire but offer a history lesson. . . . this collection shines. . . . It uniquely captures the history and culture of the South and is highly recommended.—Library Journal

A top "10 Must-Read Fall Books for Food Lovers.—Zagat.com

This is a worthwhile addition to the current glut of contemporary southern cookbooks and critical to any regional cooking collection.—Booklist

I'll be the first in line to buy a copy.—Moreton Neal, MetroMag

Wonderful new book. . . .devoted to Walter's writing about Southern tradition, to which he was passionately attached. . . .offers recipes (some dating to the 19th century) for vegetables, meat, fish, rice, sauces, souffles, sandwiches and desserts, among other dishes.—Tuscaloosa News

From the Publisher