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A carregar... Cross Creek Cookerypor Marjorie Kinnan Rawlings
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Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. This is one of my favourite memoir cookbooks. The stories mingle humour, nostalgia, and snapshots of history. The recipes sound marvellous, and the ones I've tried have fulfilled that promise. Chef Huston's Lemon Chiffon Pie and Evadne's Gingerbread are my personal favourites. And the story of the man digging turtle-eggs who was caught by a Yankee soldier is a true classic. sem críticas | adicionar uma crítica
The Classic Book on Southern Cooking First published in 1942, Cross Creek Cookery was compiled by Pulitzer Prize-winning author Marjorie Kinnan Rawlings at the request of readers who wanted to recreate the luscious meals described in Cross Creek -- her famous memoir of life in a Florida hamlet. Lovers of old-fashioned, down-home cooking will treasure the recipes for Grits, Hush-Puppies, Florida Fried Fish, Orange Fluff, and Utterly Deadly Southern Pecan Pie. For more adventuresome palates, there are such unusual dishes as Minorcan Gopher Stew, Coot Surprise, Alligator-Tail Steak, Mayhaw Jelly, and Chef Huston's Cream of Peanut Soup. Spiced with delightful anecdotes and lore, Cross Creek Cookery guides the reader through the rich culinary heritage of the deep tidal South with a loving regard for the rituals of cooking and eating. Anyone who longs for food -- and writing -- that warms the heart will find ample portions of both in this classic cookbook. Não foram encontradas descrições de bibliotecas. |
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Google Books — A carregar... GénerosSistema Decimal de Melvil (DDC)641.5975Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Southeastern U.S.Classificação da Biblioteca do Congresso dos EUA (LCC)AvaliaçãoMédia:
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Much more than a cook book, more than a collection of easy-to-follow recipes, each of the book’s chapters has a page or two of Rawlings' witty comments on life in the South, on her ‘help’; Idella who she clearly adores, or useful notes on technique or produce and, of course, her guests. The recipes are useful today (although Jersey Cream from her cow is a bit of a challenge) and delicious.
From the percussion of her duck dinner, known to bring gourmet Professors to their knees to a lyrical last chapter –“Better a Dinner of Herbs” – on hosting, kindness and guests.
My only hesitation in offering this review is that currently there is only one other member who seems to have found its delights – perhaps, like our favorite beauty spots – we should keep this treasure to ourselves? But no – I urge you to read it and try those recipes. Bon Appétit!