{"product_id":"the-southern-foodways-alliance-community-cookbook","title":"The Southern Foodways Alliance Community Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMeet the Southern Foodways Alliance \n\u003cbr\u003eForeword by Alton Brown \n\u003cbr\u003ePreface by John T. Edge \n\u003cbr\u003eAcknowledgments \n\u003cbr\u003eA Taste: What We Eat While We Cook \n\u003cbr\u003eChapter 1. Gravy: Where We Begin \n\u003cbr\u003eChapter 2. Garden Goods: Straight from the Dirt \n\u003cbr\u003eChapter 3. Roots: A Sweet Potato Is Not a Yam \n\u003cbr\u003eChapter 4. Greens: From Collards to Mustards \n\u003cbr\u003eChapter 5. Rice: Limpin', Hoppin', and Every Which Way \n\u003cbr\u003eChapter 6. Grist: Biscuits, Breads, and Other Grindstone Goods \n\u003cbr\u003eChapter 7. Yardbird: Chickens and Eggs \n\u003cbr\u003eChapter 8. Pig: From Snoot to Tail \n\u003cbr\u003eChapter 9. The Hook: Pulled from Our Waters \n\u003cbr\u003eChapter 10. The Hunt: Deer Camp and Quail Lodge Cookery \n\u003cbr\u003eChapter 11. Put Up: Pickled, Brined, Jarred, and Canned \n\u003cbr\u003eChapter 12. Cane: Sweet Stuff from the Banana Pudding Republic \n\u003cbr\u003eAll about the Southern Foodways Alliance \n\u003cbr\u003eContributors \n\u003cbr\u003eIndex \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOriginally 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Published in association with The Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJohn T. Edge (Editor) \u003c\/b\u003e\n\u003cbr\u003e 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 \n\u003ci\u003eThe New Encyclopedia of Southern Culture\u003c\/i\u003e. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSara Camp Milam (Editor) \u003c\/b\u003e\n\u003cbr\u003e SARA CAMP MILAM is the Southern Foodways Alliance's managing editor. She lives in Oxford, Mississippi. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSara Roahen (Editor) \u003c\/b\u003e\n\u003cbr\u003e SARA ROAHEN is an oral historian and the author of \n\u003ci\u003eGumbo Tales: Finding My Place at the New Orleans Table\u003c\/i\u003e. She has written for \n\u003ci\u003eTin House\u003c\/i\u003e and \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIt's as much Americana as cookbook, an effort to preserve a vanishing part of our culture. Either way, it's an instant classic.\u003c\/p\u003e-- \n\u003ci\u003eTime\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eThe \u003ci\u003eSouthern Foodways Alliance Community Cookbook\u003c\/i\u003e is a tribute to standards of the Southern table as well as a showcase for the delicious handiwork of some notable contemporary chefs.\u003c\/p\u003e-- \n\u003ci\u003eAtlanta Journal-Constitution\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eSo 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.\u003c\/p\u003e--Eater.com\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIncludes of plenty of genuinely new and genuinely Southern food to prove that it's still a living, breathing cuisine.\u003c\/p\u003e-- \n\u003ci\u003eNashville Scene\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eEach 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.\u003c\/p\u003e--Alton Brown \"from the foreword\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe folks at the S.F.A., which works to preserve the region's foodways, called on their friends--chefs, historians, civil rights activists and ham curers, to name a few--to help assemble a modern community cookbook. And what friends they have. . . . The only thing that could make this book more Southern would be a complimentary bottle of bourbon.--Christina Muhlke \"New York Times\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAn excellent community cookbook feels like a cherished hand-me-down. It's food history, generally reflecting a specific ethnic group or region. That's what you'll discover in \n\u003ci\u003eThe Southern Foodways Alliance Community Cookbook\u003c\/i\u003e. Like something a proud parent places in your hands--a treasure, saying, 'This is for you, my best recipes. The ones I love the most. You'll take good care of them.' A collaborative project, the book took three years to produce, with recipes culled from Southern Foodways Alliance members. That's the secret to quality. Choose a great community of food people and food lovers, and you get great recipes.--Miriam Rubin \"Pittsburgh Post-Gazette\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eEverybody 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. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIncluding 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. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from--and something for--everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook--spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. \n\u003cp\u003e\u003c\/p\u003eEdited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region's iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you'll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z'herbes, and apple stack cake. You'll learn traditional ways of preserving green beans, and you'll come to love refried black-eyed peas. \n\u003cp\u003e\u003c\/p\u003eAre you hungry yet? \n\u003cp\u003e\u003c\/p\u003ePublished in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eEdge, John T\u003cbr\u003e\n\t\t\t\t\t\t\t\tJOHN 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 \n\u003ci\u003eThe New Encyclopedia of Southern Culture\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMilam, Sara Camp\u003cbr\u003e\n\t\t\t\t\t\t\t\tSARA CAMP MILAM is the Southern Foodways Alliance's managing editor. She lives in Oxford, Mississippi.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRoahen, Sara\u003cbr\u003e\n\t\t\t\t\t\t\t\tSARA ROAHEN is an oral historian and the author of \n\u003ci\u003eGumbo Tales: Finding My Place at the New Orleans Table\u003c\/i\u003e. She has written for \n\u003ci\u003eTin House\u003c\/i\u003e and \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eClaiborne, Craig\u003cbr\u003e\n\t\t\t\t\t\t\t\tCRAIG CLAIBORNE's many books include \n\u003ci\u003eThe New York Times Cookbook\u003c\/i\u003e, \n\u003ci\u003eThe New New York Times Cookbook\u003c\/i\u003e, and \n\u003ci\u003eCraig Claiborne's Gourmet Diet\u003c\/i\u003e. Claiborne received the James Beard Foundation Lifetime Achievement Award in 1992.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDupree, Nathalie\u003cbr\u003e\n\t\t\t\t\t\t\t\tNATHALIE 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 \n\u003ci\u003eNew Southern Cooking\u003c\/i\u003e and \n\u003ci\u003eNathalie Dupree's Southern Memories\u003c\/i\u003e (both Georgia) and her most recent, \n\u003ci\u003e Mastering the Art of Southern Cooking\u003c\/i\u003e. She lives in Charleston, South Carolina, with her husband, Jack Bass.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eEngelhardt, Elizabeth S D\u003cbr\u003e\n\t\t\t\t\t\t\t\tELIZABETH 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 \n\u003ci\u003eA Mess of Greens: Southern Gender and Southern Food\u003c\/i\u003e (Georgia) and \n\u003ci\u003eThe Tangled Roots of Feminism, Environmentalism, and Appalachian Literature\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePuckett, Susan\u003cbr\u003e\n\t\t\t\t\t\t\t\tSUSAN PUCKETT is a native of Jackson, Mississippi, and a graduate of the University of Mississippi. She was the food editor at the \n\u003ci\u003eAtlanta Journal-Constitution\u003c\/i\u003e for eighteen years and has written for many national food and culture magazines. She is an author of six previous books, including \n\u003ci\u003eA Cook's Tour of Mississippi\u003c\/i\u003e and \n\u003ci\u003eThe 5:30 Challenge Cookbook\u003c\/i\u003e. Puckett lives in Atlanta.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eWillis, Virginia\u003cbr\u003e\n\t\t\t\t\t\t\t\tVirginia 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 \n\u003ci\u003eAtlanta Journal-Constitution\u003c\/i\u003e. Virginia is the author of several books, including \n\u003ci\u003eFresh 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\u003c\/i\u003e and \n\u003ci\u003eWholesome\u003c\/i\u003e. She lives in Atlanta, Georgia. For more about Virginia, please visit virginiawillis.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eWilliams, Horace Randall\u003cbr\u003e\n\t\t\t\t\t\t\t\tRANDALL WILLIAMS is an Alabama-based writer, editor, and book publisher.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Edge, John T\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Georgia Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2015-04-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, American|Southern style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.76 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780820348582\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780820348582\u003c\/p\u003e","brand":"University of Georgia Press","offers":[{"title":"Default Title","offer_id":52139390140697,"sku":"SP-9780820348582","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/bff5ac27-1702-403a-ae04-5a669319b70c.jpg?v=1784470010","url":"https:\/\/westbindery.com\/products\/the-southern-foodways-alliance-community-cookbook","provider":"West Bindery","version":"1.0","type":"link"}