Julia Reed spends a lot of time thinking about ham biscuits. And
cornbread and casseroles and the surprisingly modern ease of
donning a hostess gown for one's own party. In" Ham Biscuits,
Hostess Gowns and Other Southern Specialties" Julia Reed collects
her thoughts on good cooking and the lessons of gracious
entertaining that pass from one woman to another, and takes the
reader on a lively and very personal tour of the culinary--and
social--South. In essays on everything from pork chops to the
perfect picnic Julia Reed revels in the simple good qualities that
make the Southern table the best possible place to pull up a chair.
She expounds on: the Southerner's relentless penchant for using
gelatin; why most things taste better with homemade mayonnaise; the
necessity of a holiday milk punch (and, possibly, a Santa hat); how
best to "cook for compliments" (at least one squash casserole and
Lee Bailey's barbequed veal are key). She provides recipes for some
of the region's best-loved dishes (cheese straws, red velvet cake,
breakfast shrimp), along with her own variations on the classics,
including Fried Oysters Rockefeller Salad and Creole Crab Soup. She
also elaborates on worthwhile information every hostess would do
well to learn: the icebreaking qualities of a Ramos gin fizz and a
hot crabmeat canape, for example; the "wow factor" intrinsic in a
platter of devilled eggs or a giant silver punchbowl filled with
scoops of homemade ice cream. "Ham Biscuits, Hostess Gowns and
Other Southern Specialties" another great book about the South from
Julia Reed, a writer who makes her experiences in--and out of--the
kitchen a joy to read.
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