An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue /

An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue /

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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 trad...

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Bibliographic Details
Main Author: McDaniel, Rick (Author)
Corporate Authors: Culinary Collection (University of Pennsylvania), Joanna Banks Collection of African American Books (University of Pennsylvania), Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)
Other Authors: Lahser, Robert (Photographer), McDaniel, Polly (Photographer), Smith, Royce W. (Photographer)
Format: Book
Language:English
Published: Charleston, SC : History Press, 2012
Edition:Paperback edition
Subjects:
Cooking > Southern States > History
Cooking, American > Southern style
CHR 2011
CHR 2012
Cooking
Southern States
History

Internet

Princeton University

Holdings details from Princeton University
Call Number: TX715.2.S68 M3325 2012

University of Pennsylvania

Holdings details from University of Pennsylvania
Call Number: Banks Cookbooks 458

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