Product Code: P481
ISBN: 9780881464795
Product Format: Paperback
Price: $21.00
In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night.
The scenes and subjects are oftentimes uniquely personal, and they combine to tell a love story, a chronicle of one person’s affection for a region and its people, its products, and its places. BUTTERMILK AND BIBLE BURGERS is most of all an expression of gratitude for the persistence of the people who feed us.
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Publisher: Mercer University Press
Product Code: P673
ISBN: 9780881468953
Price: $25.00
Barrett takes readers from the Commonwealth of Virginia, down to the Carolina and Georgia Lowcountry, over to Mobile Bay, and on jaunts in between to showcase the favorite dishes (and the stories behind them) Southerners use to fete the holidays, and one another. COOK & CLEBRATE is a wonderful, delectable, and nostalgic read that will invoke warm, festive memories and inspire you to celebrate life in the kitchen.
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Publisher: Mercer University Press
Product Code: H938
ISBN: 9780881466225
Price: $28.00
Johnathon Scott Barrett takes you on yet another delicious sojourn in his latest work, COOK & TELL: RECIPES AND STORIES FROM SOUTHERN KITCHENS, a moveable feast across Dixie showcasing the incredible food created in the homes of the South and the resulting tales that accompany those heartwarming dishes. Stops along the way include such food-rich cities as Savannah and Nashville, as well as the small hamlets of Millingport, North Carolina, and Nanafalia, Alabama, where farm-to-table food still has a prominent spot on the dining table. And in this warm and engaging anthology, Barrett includes not only his own entertaining stories and meaningful recipes but also those of friends met along the way. Some accounts come from family and hometown cooks, while others are from award-winning chefs and authors.
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Publisher: Mercer University Press
Product Code: P676
ISBN: 9780881469028
Price: $22.00
When the Lane cake, named after Emma Rylander Lane (1856-1904), appeared in Harper Lee's TO KILL A MOCKINGBIRD (1960), the boozy Southern dessert was at peak popularity. Yet the culinary artist behind the cake had fallen into obscurity. FROM BISCUITS TO LANE CAKE recovers Lane's biography, as well as the recipes she published in SOME GOOD THINGS TO EAT (1898) and the Columbus Enquirer-Sun.
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Publisher: Mercer University Press
Product Code: P603
ISBN: 9780881467383
Price: $23.00
Mary Bohlen weaves together early American history, her memoirs of cooking at historic sites, more than 90 authentic colonial recipes, and instructions for today's cook to reproduce the foodways early Americans would recognize. MARY BOHLEN'S HERITAGE COOKING INSPIRED BY REBECCA BOONE gathers today's cooks and readers to the homes and dinner tables of their American ancestors.
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Publisher: Mercer University Press
Product Code: P614
ISBN: 9780881467604
Price: $23.00
On February 13, 1930, amidst the turmoil of the Great Depression, Isaac "Nick" Bullington, circus advance man, advertising guru, and entrepreneur wanderlust from Indiana, opened a tiny, shotgun-style, hamburger, hot dog, and chili joint in Roanoke, Virginia. TEXAS TAVERN: FOUR GENERATIONS OF THE MILLIONAIRES CLUB explores these questions as it tells the story of one family and their faithful stewardship of place: their restaurant and their community. It celebrates the Tavern's famous food, and it reveals the Tavern's true heartbeat through the love stories of its customers.
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Publisher: Mercer University Press
Product Code: P550
ISBN: 9780881466270
Price: $20.00
Fresh hams cook slowly for eight hours over hickory wood as smoke drifts through Bullock’s Hollow in Northeast Tennessee. It’s a smell both ancient and alluring. The technique is as old as cooking itself. Gas and electricity play no part. Wood, fire, and smoke are the elements. Pressures to modernize are constant, but labor-intensive tradition prevails at Ridgewood Barbecue near Bluff City. The restaurant has been located at the same spot since 1948, and it has been owned and operated by the Proffitt family all that time. THE PROFFITTS OF RIDGEWOOD: AN APPALACHIAN FAMILY'S LIFE IN BARBECUE, by Fred W. Sauceman, tells a story of persistence, respect for tradition, and loyalty to the land.
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