August and Ethan were bestfriends because the day they met at Ethan’s 7th birthday party. And now, twelve years on, their friendship maintains to develop. But after magic, fame, money and an ...
An Irresistible History of Southern FoodBy Rick McDaniel - Rating: 5 From 26 Reviews
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Uploaded: 11 February 2019
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Fried fowl, rice and gravy, candy potatoes, collard vegetables and spoon bread - all suitable old style, down-home southern foods, proper?�
Wrong. The fried hen and collard veggies are African, the rice is from Madagascar, the candy potatoes came to Virginia from the Peruvian Andes thru Spain, and the spoon bread is a wedding of Native American corn with the French souffl� technique thought up by skilled African American cooks.
Food historian Rick McDaniel takes one hundred fifty of the Souths nice-cherished and most scrumptious recipes and tells a way to make them and the records at the back of them. From fried chook to gumbo to Robert E. Lee Cake, its a records lesson to be able to make your mouth water.
What southerners these days recall conventional southern cooking turned into in reality one of the worlds first global cuisines, a m�lange of European, Native American and African foods and affects introduced collectively to form one of the worlds most particular and recognizable cuisines.
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