Book by Kathryn Tucker Windham
"synopsis" may belong to another edition of this title.
Southern food is as delightful and as varied as the region from which it comes - shrimp gumbo simmered in kitchens along the gulf Coast, roast venison from Alabama's piney woods, wild ducks from Georgia's marshland, tall stacks of Tennessee in-fare cakes, charlotte piled high in crystal bowls, dewberry cobbler, scuppernong wine, tender turnip greens with wedges of hot cornbread, peas cooked with ham hocks, Brunswick stew made by an old family recipe, fresh fish with hush puppies, chess pie, squash souffle, spoon bread, smothered quail with baked grits, chicken fried to a crisp, thick slices of country ham with red-eye gravy. The list goes on and on, as good Deep South cooks and discriminating diners know.From the Inside Flap:
Recipes for real southern cooking, especially for gourmands who decry “fast foods” and “southern food” advertised along the roadside
"About this title" may belong to another edition of this title.
Book Description The Strode Publishers, Inc. Hardcover. Book Condition: New. 0873970985 New Condition. Bookseller Inventory # NEW7.2057611
Book Description The Strode Publishers, Inc., 1978. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110873970985