by
McDuffie, Lauren Angelucci.
Call Number
641.5975
Publication Date
2019
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0.0632
by
Franklin, Sara B.
Call Number
641.5975
Publication Date
2018
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Electronic Resources
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1.3586
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by
Ingraham, Richard.
Call Number
641.5975
Publication Date
2017
Format:
Electronic Resources
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0.0730
by
Phillips, Damaris.
Call Number
641.5636
Publication Date
2017
Format:
Electronic Resources
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0.0500
by
Markel, Marilyn.
Call Number
641.59749999999997
Publication Date
2016
Format:
Electronic Resources
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0.0784
by
McDonald, Brad.
Call Number
641.5975
Publication Date
2016
Summary
From its roots in Cajun and Creole to the barbecue and smoking techniques of rural communities, Deep South showcases southern cooking as a cuisine that deserves to be heralded alongside that of Italy, France and Japan.
Format:
Electronic Resources
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0.0632
by
Dew, Robb Forman.
Call Number
641.568
Publication Date
2015
Format:
Electronic Resources
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0.0686
by
Fehribach, Paul.
Call Number
641.5975
Publication Date
2015
Format:
Electronic Resources
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0.0667
by
Chamberlain, Chris.
Call Number
641.5975
Publication Date
2014
Summary
Chris Chamberlain, author of the popular The Southern Foodie Cookbook, takes you back to the South for a tour of the restaurants that make the best pig dishes.
Format:
Electronic Resources
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0.0500
by
Algood, Tammy.
Call Number
641.5975
Publication Date
2013
Summary
In a Snap! is your playbook of ideas for fabulous meals that materialize with ease on the most time-crunched of days, all without surrendering the delicious results your family demands.
Format:
Electronic Resources
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0.0590
by
Antiquarian Collection Cookbook, Antiquarian Collection.
Call Number
641.5975
Publication Date
2013
Summary
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.
Format:
Electronic Resources
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0.0577
by
Burks, Justin Fox.
Call Number
641.5
Publication Date
2013
Summary
Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious.
Format:
Electronic Resources
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0.0632
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