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| civil war recipes for the south: Civil War Recipes Lily May Spaulding, John Spaulding, 2014-04-23 Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled receipts) it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks. |
| civil war recipes for the south: Civil War Recipes Lynn George, 2010-01-01 Gives several examples of recipes used during the Civil War, such as gingerbread, groundnut soup, gumbo, and hardtack, and shows how to add and subtract fractions to double, triple, or halve the ingredients. |
| civil war recipes for the south: Confederate Receipt Book West &. Johnston Publishers, 2006-09 Only five copies of this receipt book are known to have survived. During the Civil War, Southerners were forced to find substitutes for the food, clothing, and other everyday household items they were used to. This important little book was designed to supply useful and economical directions in cookery, housewifery, &c., and for the camp. |
| civil war recipes for the south: The Civil War Cookbook William C. Davis, 2003 Presents recipes used during the American Civil War, intertwining history and cuisine for insights into the lives of soldiers on the battlefield and their loved ones at home. |
| civil war recipes for the south: Confederate Receipt Book Antiquarian Collection Cookbook, 2013-04-16 With the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies. Showing great resourcefulness, southerners developed new ways to feed and clothe themselves and these adaptations and recipes were pulled together in 1863 by Richmond publishers West & Johnson, to share throughout the region in Confederate Receipt Book. The recipes were assembled from newspapers, staff, and other sources and were “designed to supply useful and economical directions and suggestions of cookery, housewifery, and for the camp.” Examples of resourceful recipes in Confederate Receipt Book include apple pie without apples, artificial oysters, and coffee substitutes as well as medicinal remedies for headaches, croup, and sore throats and making household items like candles and soap. The nature and extent of the items highlight the degree of difficulty that the Confederates faced and their ability to acclimate to the supplies at hand. Other examples include recipes for making ink, wicks for lamps, fire balls for fuel, and bread from numerous types of flours. The Confederate Receipt Book has as much quaint and amusing charm to present-day readers as it had practical significance to the beleaguered South fighting for its independence. This edition of Confederate Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes. |
| civil war recipes for the south: Southern Provisions David S. Shields, 2015-03-23 A look into the agricultural and culinary history of the American South and the challenges of its reclaiming farming and cooking traditions. Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields’s turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients—rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus—emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history. Praise for Southern Provisions “People are always asking me what the most important book written about southern food is. You are holding it in your hands.” —Sean Brock, executive chef, Husk “An impassioned history of the relationship between professional cooking, markets and planting in the American South which argues that true regionality is to be found not in dishes, but in ingredients.” —Times Literary Supplement |
| civil war recipes for the south: Southern Cooking S. R. Dull, 2006 More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style. |
| civil war recipes for the south: Hearthside Cooking Nancy Carter Crump, 2009-11-05 For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques. Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods. More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking. |
| civil war recipes for the south: Rebel Cornbread and Yankee Coffee Garry Fisher, 2001 This unconventional culinary history explores the campfire experiences shared by soldiers on both sides of the Civil War and includes recipes commonly used on the battlefield. |
| civil war recipes for the south: Dishes & Beverages of the Old South Martha Mcculloch Williams, 2009-09-15 This is a romantic look back at southern foods and food ways.Typical of many other such books following the Civil War, there is a touching, nostalgic (condescending) evocation of the author's Mammy and her cooking.We find an underlying love and admiration for the Mammy and a feeling of loss for the good old days.One can learn a great deal about an antebellum Southern kitchen.Every chapter contains good, solid Southern recipes. Many pages are requiredto discuss all the variations on the theme of the pig and pork: how to select,cure, pickle, make hams, hang hams, smoke, Render Lard, Prepare Fried Hog'sFeet, Souse and Hog's Foot Oil and Jelly. We also have Barbecued Rabbit,Squirrel Smothered, Possum Roasted, Fried Chicken, Fig Pudding, Fried Pies,Sweet Potato Custard, Molasses Pie, Blackberry Mush, and Baked Peaches.There are sections on Creole Cookery, and fascinating discussions on thefoods and festivities associated with special occassions. |
| civil war recipes for the south: The Robert E. Lee Family Cooking and Housekeeping Book Anne Carter Zimmer, 2009-09-05 Based on Mrs. Lee's personal notebook and presented by her great-granddaughter, this charming book is a treasury of recipes, remedies, and household history. Both the original and modern versions of 70 recipes are included. |
| civil war recipes for the south: The Soul of Southern Cooking Kathy Starr, 2001 |
| civil war recipes for the south: What Mrs. Fisher Knows about Old Southern Cooking Mrs. Fisher, Abby Fisher, Karen Hess, 1995 This is a wonderful collection of one-hundred and sixty authentic and tasty recipes of the Old South. Originally published in 1881, it was the first African-American cookbook. Prior to Applewood's edition, it had been reprinted only once in a limited edition of one hundred copies. |
| civil war recipes for the south: Recipes of the Civil War Amy B. Rogers, 2016-12-15 Readers will enjoy making sweet potato pie, praline sauce, and other foods eaten during the Civil War as they learn about this important time in American history. Each recipe features step-by-step instructions presented in a clear way. Historical context is provided in the form of a captivating, fact-filled narrative about life during the Civil War. The accessible text is focused on food in this era, providing readers with a fresh perspective on a common social studies curriculum topic. Historical and contemporary images—including primary sources—add an exciting visual component to this reading experience. |
| civil war recipes for the south: Down South Donald Link, Paula Disbrowe, 2014-02-25 The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount. |
| civil war recipes for the south: Starving the South Andrew F. Smith, 2011-04-12 'From the first shot fired at Fort Sumter on April 12, 1861, to the last shot fired at Appomattox, food played a crucial role in the Civil War. In Starving the South, culinary historian Andrew Smith takes a fascinating gastronomical look at the war and its aftermath. At the time, the North mobilized its agricultural resources, fed its civilians and military, and still had massive amounts of food to export to Europe. The South did not; while people starved, the morale of their soldiers waned and desertions from the Army of the Confederacy increased.....' (Book Jacket) |
| civil war recipes for the south: Civil War Cooking Susan Dosier, 2016-08 Discusses the everyday life, cooking methods, foods, and celebration of Confederate soldiers during the Civil War. Includes recipes and sidebars-- |
| civil war recipes for the south: Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer Matthew Raiford, 2021-05-11 More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food. |
| civil war recipes for the south: Southern Food John Egerton, 2014-06-18 This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying. |
| civil war recipes for the south: New Southern Cooking Nathalie Dupree, 2004-03-01 A collection of 350 recipes, ranging from biscuits to cobblers, emphasizes ease of preparation as it celebrates the best in traditional and new Southern cuisine, as well as the culinary influences that transformed Southern cookery. Reprint. |
| civil war recipes for the south: Civil War Period Cookery Robert W. Pelton, 2003 Civil War Period Cookery is a unique book of historical recipes. It is chock full of delightfully delicious cooking ideas favored by many famous people of days long past. This book contains the prized recipes for those dishes cooked by or eaten by some of the better known as well as lesser known figures from the Civil War era of our glorious history. Included are recipes for tasty breads and interesting baked goods, skillet southern fried chicken and really good poultry dishes. The reader will also be treated to many taste-tempting soups, stews and stuffings -- and, yes, even pickles as well as loads of other wonderful things. Or a reader may wish to try some buttermilk pie, an array of wonderful desserts, rhubarb punch and other delightful beverages. Then he or she may wish to make the unusual corn bread with a streak of delicious custard running through it. Yes, anyone can now enjoy a meal exactly like that eaten by those who wore both the blue and the gray during the War Between the States - or as some unreconstructed Southerners still refer to it - the War of Northern Aggression.--Page 4 of cover. |
| civil war recipes for the south: A Taste for War William C. Davis, 2003 [Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill. (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive cookbook of actual recipes included for those intrepid enough to try a taste of the Civil War. |
| civil war recipes for the south: An Irresistible History of Southern Food Rick McDaniel, 2011-05-14 Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines. |
| civil war recipes for the south: The World of the Civil War Lisa . Tendrich Frank, 2015-07-28 Covering everything from the arts to food and drink, religion, social customs, and technology, this two-volume set provides an in-depth, accessible look at the social, cultural, economic, and political aspects of the American Civil War. The American Civil War caused dramatic changes in every aspect of life and society, affecting combatants and noncombatants at all levels of the socioeconomic scale. The World of the Civil War: A Daily Life Encyclopedia offers an accessible and reliable reference for the major topics that defined American life during the nation's most tumultuous era. Taking a blended approach to history, this book covers the military and political history of the era and examines the social and human experiences of the war, thereby offering a comprehensive look at the Civil War era's most significant events, people, places, and experiences. The thematic organization of this encyclopedia helps readers to more readily explore related topics. The subject matter explored in some 250 entries includes religious beliefs and practices; rites of passage; soldiers' lives and experiences; rural and urban life; social structure of the Civil War era—aristocrats, landowners, and slaves; men's and women's roles and responsibilities; holidays, festivals, and other celebrations; tools, machinery, and inventions; and justice and punishment. Readers will come away with an understanding of many aspects of daily life during the Civil War era and gain appreciation for the vast differences between life today and 150 years ago. |
| civil war recipes for the south: A Taste for War William C. Davis, 2011-05-01 Originally published: Mechanicsburg, Pa.: Stackpole Books, c2003. |
| civil war recipes for the south: Remembering the Civil War Caroline E. Janney, 2013 Remembering the Civil War: Reunion and the Limits of Reconciliation |
| civil war recipes for the south: The Potlikker Papers John T. Edge, 2017-05-16 “The one food book you must read this year. —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation. |
| civil war recipes for the south: How the South Won the Civil War Heather Cox Richardson, 2020 In this provocative new work, Heather Cox Richardson argues that while the North won the Civil War, ending slavery, oligarchy, and giving the country a new birth of freedom, the victory was short-lived. Settlers from the East pushed into the West, where the seizure of Mexican lands at the end of the Mexican-American War and treatment of Native Americans cemented racial hierarchies. The Old South found a new home in the West. Both depended on extractive industries--cotton in the former and mining, cattle, and oil in the latter--giving rise to a white ruling elite, one that thrived despite the abolition of slavery, the assurances provided by the 13th, 14th, and 15th Amendments, and the economic opportunities afforded by Western expansion. How the South Won the Civil War traces the story of the American paradox, the competing claims of equality and white domination that were woven into the nation's fabric from the beginning. Who was the archetypal new American? At the nation's founding it was Eastern yeoman farmer, independent and freedom-loving, who had galvanized and symbolized the Revolution. After the Civil War the mantle was taken up by the cowboy, singlehandedly defending his land and his women against savages, and protecting his country from its own government. As new states entered the Union in the late nineteenth century, western and southern leaders found common ground. Resources, including massive amounts of federal money, and migrants continued to stream into the West during the New Deal and World War II. Movement Conservatives--starting with Barry Goldwater--claimed to embody cowboy individualism, working with Dixiecrats to renew the ideology of the Confederacy. The Southern strategy worked. The essence of the Old South never died and the fight for equality endures. |
| civil war recipes for the south: The Blue Grass Cook Book Minnie C Fox, 2008-03 This 1904 book is a loving testament to the power of food-inspired memory, evoking the sights, smells, and tastes of Kentucky in the 1900s. In addition, it was groundbreaking in its celebration of the vital role black women played in building and sustaining the tradition of Southern cooking. |
| civil war recipes for the south: Thunder At Hampton Roads A. A. Hoehling, 1993-03-22 On March 9, 1862, the battle of the century took place at Hampton Roads. The U.S.S. Monitor, the world's first all-iron fighting ship, repulsed the Confederate ironclad Merrimack. In so doing, the Yankee vessel demolished forever the wooden walls of the fleet's oak and billowing canvas and helped ensure a Northern victory in the Civil War. Thunder at Hampton Roads is the only book that covers the entire story of the Monitor, from its inception to its rediscovery in 1973. Drawing on personal accounts and old logs, Hoehling describes the life and times of the famous ship. Ridiculed as a freak of its day, the Monitor was specifically designed to combat the indestructible Merrimack. But is was such an odd-looking craft that one Union officer told the Swedish inventor, John Ericsson, to take his model home and worship it, as it would not be idolatry, because it was in the image of nothing in the heavens above, or on the earth beneath, or in the waters under the earth. Hoehling brings to life the exciting race between North and South to achieve naval supremacy. He vividly re-creates the Monitor's famous clash with the Merrimack and gives a dramatic account of how a team of marine scientists rediscovered the Monitor twelve miles off Cape Hatteras, resting on the ocean floor. Thunder at Hampton Roads is the complete story of one of the world's greatest fighting ships. |
| civil war recipes for the south: Food and Recipes of the Pilgrims George Erdosh, 2001-12-15 Describes the kinds of foods grown and prepared by the Pilgrims during their first years in America, and their dependence upon Native people to ward off starvation. Includes recipes. |
| civil war recipes for the south: The New Encyclopedia of Southern Culture John T. Edge, 2014-02-01 When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries. |
| civil war recipes for the south: Civil War Recipes Lily May Spaulding, John Spaulding, 2013-12-06 Gody's Lady's Book was a popular magazine for women in nineteenth -century America. The recipes it published were submitted by women from the North and South. This collection of recipes includes information on Union and confederate army rations, cooking on both homefronts, and substitutions used during the war by Southern cooks (Jacket). |
| civil war recipes for the south: Aunt Caroline's Dixieland Recipes Emma McKinney, William McKinney, 2007-12-11 Drawn from the treasured memories of Aunt Caroline Pickett, a famous old Virginia cook, the recipes collected in this 1922 volume take the pinch of this and just a smack of that cookery of the Old Southern Mammy and recreate them in a scientific manner so that home cooks may create them in their own kitchens. |
| civil war recipes for the south: The New Encyclopedia of Southern Culture (Volume 1 of 2) (EasyRead Super Large 18pt Edition) , |
| civil war recipes for the south: The New Encyclopedia of Southern Culture (Volume 1 of 2) (EasyRead Super Large 20pt Edition) , |
| civil war recipes for the south: The Gift of Southern Cooking Edna Lewis, Scott Peacock, 2012-06-27 Edna Lewis—acclaimed author of the American classic, The Taste of Country Cooking—and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook filled with recipes and stories of two distinct styles of Southern cooking. Miss Lewis’s specialty is Virginia country cooking and Scott Peacock focuses on inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them. |
| civil war recipes for the south: Preserving Family Recipes Valerie J. Frey, 2015-11-01 Heirloom dishes and family food traditions are rich sources of nostalgia and provide vivid ways to learn about our families’ past, yet they can be problematic. Many family recipes and food traditions are never documented in written or photographic form, existing only as unwritten know-how and lore that vanishes when a cook dies. Even when recipes are written down, they often fail to give the tricks and tips that would allow another cook to accurately replicate the dish. Unfortunately, recipes are also often damaged as we plunk Grandma’s handwritten cards on the countertop next to a steaming pot or a spattering mixer, shortening their lives. This book is a guide for gathering, adjusting, supplementing, and safely preserving family recipes and for interviewing relatives, collecting oral histories, and conducting kitchen visits to document family food traditions from the everyday to special occasions. It blends commonsense tips with sound archival principles, helping you achieve effective results while avoiding unnecessary pitfalls. Chapters are also dedicated to unfamiliar regional or ethnic cooking challenges, as well as to working with recipes that are “orphans,” surrogates, or terribly outdated. Whether you simply want to save a few accurate recipes, help yesterday’s foodways evolve so they are relevant for today’s table, or create an extensive family cookbook, this guidebook will help you to savor your memories. |
| civil war recipes for the south: The New Encyclopedia of Southern Culture (EasyRead Comfort Edition) , |
| civil war recipes for the south: Time Exposure Lynne Kennedy, 2012-09-01 Set against the backdrop of the Civil War, TIME EXPOSURE is an historical mystery framed by a modern story linking the past and present through current technology. In present day Washington, D.C., renowned digital photographer Maggie Thornhill discovers a mummified corpse in her basement. She believes it to be her ancestor, famed Civil War photographer, Joseph Thornhill. In Washington City, 1860, Joseph becomes a spy for the U.S. Secret Service and uncovers a series of murders related to arms profiteering and treason. As he tracks the man he believes to be the killer, a mysterious civilian he has captured in photographs on the battlefield, Joseph is wounded, captured and tortured by Confederates. He escapes, brings the proof to Lincoln but the President is assassinated before he can act. Through Joseph's diary and photographs, Maggie links the arms company with one still in business today. What she learns about the elusive civilian and his role in the death of Lincoln and many others will change history as we know it. |
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I want to confine my talk to the latest developments in civil engineering. Today, I am going to give a talk on the application of computers in medicine. My topic today will deal with the …
什么是 BIM，它的具体作用是什么？ - 知乎
举例来说，土方工程使用civil 3d就是具体部分，使用revit来建立整栋大楼的三维模型等就是单体建筑；CIM（关于CIM现在有两种说法，一种是City Intelligent Model，城市智慧模型，这种说法 …
如何知道一个期刊是不是sci？ - 知乎
Master Journal List在这个网站能搜到的就是吗？我在web of knowledge 上能搜到文章的杂志就是sci吗？
有问题，就会有答案 - 知乎
知乎，中文互联网高质量的问答社区和创作者聚集的原创内容平台，于 2011 年 1 月正式上线，以「让人们更好的分享知识、经验和见解，找到自己的解答」为品牌使命。知乎凭借认真、专业 …
如何评价期刊nature water? - 知乎
We publish in the natural sciences (primarily Earth and environmental science), in engineering (including environmental, civil, chemical and materials engineering), and in the social sciences …
在一所大学里面 faculty, department, school 之间是什么关系？
知乎，中文互联网高质量的问答社区和创作者聚集的原创内容平台，于 2011 年 1 月正式上线，以「让人们更好的分享知识、经验和见解，找到自己的解答」为品牌使命。知乎凭借认真、专业 …
参考文献为外文文献时应该采用什么格式啊? - 知乎
Winfield,Richard Dien.Law in Civil Society.Madison:U of Wisconsin P,1995. CMS格式. CMS格式，又叫芝加哥论文格式，全称The Chicago Manual of Style,源于芝加哥大学出版社在1906年 …
.dbf .prj .sbn .sbx .shp .xml .shx文件是什么文件格式，如何打开？
知乎，中文互联网高质量的问答社区和创作者聚集的原创内容平台，于 2011 年 1 月正式上线，以「让人们更好的分享知识、经验和见解，找到自己的解答」为品牌使命。知乎凭借认真、专业 …
如何做好一次表现高分的 Presentation？ - 知乎
I want to confine my talk to the latest developments in civil engineering. Today, I am going to give a talk on the application of computers in medicine. My topic today will deal with the …
什么是 BIM，它的具体作用是什么？ - 知乎
举例来说，土方工程使用civil 3d就是具体部分，使用revit来建立整栋大楼的三维模型等就是单体建筑；CIM（关于CIM现在有两种说法，一种是City Intelligent Model，城市智慧模型，这种说法 …
