Everybody has one in their collection. You know-one of those old,
spiral- or plastic-tooth-bound cookbooks sold to support a high
school marching band, a church, or the local chapter of the Junior
League. These recipe collections reflect, with unimpeachable
authenticity, the dishes that define communities: chicken and
dumplings, macaroni and cheese, chess pie. When the Southern
Foodways Alliance began curating a cookbook, it was to these
spiral-bound, sauce-splattered pages that they turned for their
model. Including more than 170 tested recipes, this cookbook is a
true reflection of southern foodways and the people, regardless of
residence or birthplace, who claim this food as their own.
Traditional and adapted, fancy and unapologetically plain, these
recipes are powerful expressions of collective identity. There is
something from-and something for-everyone. The recipes and the
stories that accompany them came from academics, writers, catfish
farmers, ham curers, attorneys, toqued chefs, and people who just
like to cook-spiritual Southerners of myriad ethnicities, origins,
and culinary skill levels. Edited by Sara Roahen and John T. Edge,
written, collaboratively, by Sheri Castle, Timothy C. Davis, April
McGreger, Angie Mosier, and Fred Sauceman, the book is divided into
chapters that represent the region's iconic foods: Gravy, Garden
Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The
Hunt, Put Up, and Cane. Therein you'll find recipes for pimento
cheese, country ham with redeye gravy, tomato pie, oyster stew,
gumbo z'herbes, and apple stack cake. You'll learn traditional ways
of preserving green beans, and you'll come to love refried
black-eyed peas. Are you hungry yet?
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