The Southern Foodways Alliance Community Cookbook

Table of Contents:
Meet the Southern Foodways Alliance
Foreword by Alton Brown
Preface by John T. Edge
Acknowledgments
A Taste: What We Eat While We Cook
Chapter 1. Gravy: Where We Begin
Chapter 2. Garden Goods: Straight from the Dirt
Chapter 3. Roots: A Sweet Potato Is Not a Yam
Chapter 4. Greens: From Collards to Mustards
Chapter 5. Rice: Limpin', Hoppin', and Every Which Way
Chapter 6. Grist: Biscuits, Breads, and Other Grindstone Goods
Chapter 7. Yardbird: Chickens and Eggs
Chapter 8. Pig: From Snoot to Tail
Chapter 9. The Hook: Pulled from Our Waters
Chapter 10. The Hunt: Deer Camp and Quail Lodge Cookery
Chapter 11. Put Up: Pickled, Brined, Jarred, and Canned
Chapter 12. Cane: Sweet Stuff from the Banana Pudding Republic
All about the Southern Foodways Alliance
Contributors
Index


Marc Notes:
Originally published: 2010.;Includes index.;Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own.

Brief Description:
"Published in association with The Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi."

Biographical Note:
John T. Edge (Editor)
JOHN T. EDGE is the director of the Southern Foodways Alliance at the University of Mississippi. He is the author or editor of more than a dozen books, including the foodways volume of The New Encyclopedia of Southern Culture.

It's as much Americana as cookbook, an effort to preserve a vanishing part of our culture. Either way, it's an instant classic.

The Southern Foodways Alliance Community Cookbook is a tribute to standards of the Southern table as well as a showcase for the delicious handiwork of some notable contemporary chefs.

So why are we excited about yet another Southern cookbook? By sourcing recipes from spiral-bound community cookbooks and then testing and adapting them for modern kitchens, this collection of recipes has the potential to become the standard reference on the topic. Add to that the research power of the Southern Foodways Alliance and its director John T. Edge, and this book could be unstoppable.

Includes of plenty of genuinely new and genuinely Southern food to prove that it's still a living, breathing cuisine.

Each page herein delivers a strong sense of community; the contributions are from real people with real names; the collection is democratic, but with nary a sign of culinary chaos; and the food is just plain good. And here's the best part, as far as I'm concerned: Regardless of whether it looks back into the past or ahead into the future, this book looks ever Southward.

Everybody has one in their collection. You know--one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.

Contributor Bio:Edge, John T
JOHN T. EDGE is the director of the Southern Foodways Alliance at the University of Mississippi. He is the author or editor of more than a dozen books, including the foodways volume of The New Encyclopedia of Southern Culture.

Contributor Bio:Milam, Sara Camp
SARA CAMP MILAM is the Southern Foodways Alliance's managing editor. She lives in Oxford, Mississippi.

Contributor Bio:Roahen, Sara
SARA ROAHEN is an oral historian and the author of Gumbo Tales: Finding My Place at the New Orleans Table. She has written for Tin House and Food & Wine.

Contributor Bio:Claiborne, Craig
CRAIG CLAIBORNE's many books include The New York Times Cookbook, The New New York Times Cookbook, and Craig Claiborne's Gourmet Diet. Claiborne received the James Beard Foundation Lifetime Achievement Award in 1992.

Contributor Bio:Dupree, Nathalie
NATHALIE DUPREE is a recipient of the Cordon Bleu Advanced Certificate. She has hosted more than three hundred top-rated television cooking shows on PBS, the Learning Channel, Star TV, and the Food Network. She founded Rich's Cooking School in 1972 and has taught more than ten thousand students around the world. She is the author of eleven cookbooks, including New Southern Cooking and Nathalie Dupree's Southern Memories (both Georgia) and her most recent, Mastering the Art of Southern Cooking. She lives in Charleston, South Carolina, with her husband, Jack Bass.

Contributor Bio:Engelhardt, Elizabeth S D
ELIZABETH S. D. ENGELHARDT is a professor of American studies and women's and gender studies at the University of Texas, Austin and is the chair of the Department of American Studies. She is the author of A Mess of Greens: Southern Gender and Southern Food (Georgia) and The Tangled Roots of Feminism, Environmentalism, and Appalachian Literature.

Contributor Bio:Puckett, Susan
SUSAN PUCKETT is a native of Jackson, Mississippi, and a graduate of the University of Mississippi. She was the food editor at the Atlanta Journal-Constitution for eighteen years and has written for many national food and culture magazines. She is an author of six previous books, including A Cook's Tour of Mississippi and The 5:30 Challenge Cookbook. Puckett lives in Atlanta.

Contributor Bio:Willis, Virginia
Virginia Willis is a Georgia-born James Beard Award-winning cookbook author and French-trained chef. She is a culinary celebrity and social media influencer, public speaker, and columnist for the Atlanta Journal-Constitution. Virginia is the author of several books, including Fresh Start: Cooking with Virginia, Secrets of the Southern Table: A Food Lover's Tour of the Global South, Okra: A Savor the South Cookbook, and Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome. She lives in Atlanta, Georgia. For more about Virginia, please visit virginiawillis.com.

Contributor Bio:Williams, Horace Randall
RANDALL WILLIAMS is an Alabama-based writer, editor, and book publisher.