Southern Cooking to Remember - Paperback

by Kathryn Tucker Windham (Author)

Recipes for real southern cooking, especially for gourmands who decry "fast foods" and "southern food" advertised along the roadside

Back Jacket

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.

Author Biography

Kathryn Tucker Windham (1918-2011) grew up in Thomasville, Alabama, the youngest child in a large family of storytellers. For many years a Selma resident, Windham was a freelance writer, collected folklore, and photographed the changing scenes of her native South. A nationally recognized storyteller and a regular fixture on Alabama Public Radio, her commentaries were also featured on National Public Radio's "All Things Considered." Her books include Odd-Egg Editor and A Serigamy of Stories, both published by University Press of Mississippi.