Bøger om South Atlantic States

"[Fifty-five ham] recipes including brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and the vegetable pot. Includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods"--Amazon.com.

While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying "that steamy sweet white meat encased in golden crisp cornmeal was just a part of our childhoods." In this Savor the South(R) cookbook, the Knipples share their family memories of catching and eating this favored southern food. Painting a portrait of catfish's culinary and natural history, along with its place in southern foodways and the Delta fishing industry, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.Showcased are fifty-six recipes highlighting catfish's remarkable versatility--from such southern classics as Catfish Po'Boys and Catfish Gumbo to the global flavors of Catfish Banh Mi and Nigerian Catfish Stew. Worth the price of admission are the recipes for fried catfish five ways, along with recipes for all the traditional sides, including slaw, hushpuppies, and tartar sauce--all you'll need to cook a plate worthy of a real southern fish shack.

From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book's fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson's count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson's do-it-yourself recipes for making bacon from fresh pork belly in five different styles.

Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sideboards, and lunch counters throughout the region. Indeed, all over the world, people rich, poor, or in between rely on legumes, the comforting "culinary equalizer," as Sandra A. Gutierrez succinctly puts it. Her collection of fifty-one recipes shines a fresh light on this sustaining and infinitely varied staple of ordinary life, featuring classic southern, contemporary, and international dishes. Gutierrez, who delights with culinary history, cultural nuance, and entertaining stories, observes that what has long been a way of life for so many is now trendy. As the farm-to-fork movement has taken off, food lovers are revisiting the heirloom varieties of beans and peas, which are becoming the nutrition-packed darlings of regional farmers, chefs, and home cooks. Celebrating all manner of southern beans and field peas--and explaining the difference between the two--Gutierrez showcases their goodness in dishes as simple as Red Beans and Rice, as contemporary as Mean Bean Burgers with Chipotle Mayo, and as globally influenced as Butter Bean Risotto.

Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.

Bridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is "a state of mind. It is about taking the time to be with the people who matter to you." Describing her own childhood Sunday dinners, in which her beloved, culinary-minded grandfather played an indelible role, Lacy explores and celebrates the rhythms of Sunday food traditions. But Lacy knows that, today, many who grew up eating Sunday dinner surrounded by kin now dine alone in front of the television. Her Sunday Dinner provides remedy and delicious inspiration any day of the week. Sure to reward those gathered around the table, Lacy's fifty-one recipes range from classic southern favorites, including Sunday Yeast Rolls, Grandma's Fried Chicken, and Papa's Nilla Wafer Brown Pound Cake, to contemporary, lighter twists such as Roasted Vegetable Medley and Summer Fruit Salad. Lacy's tips for styling meals with an eye to color, texture, and a simple beauty embody her own Sunday dinner recollection that "anything you needed was already on the table."

"Sara Foster takes the expression 'easy as pie' seriously. New and experienced bakers alike will thrill to Foster's encouraging approach to ... made-from-scratch pies ...: fifty-seven recipes ..., including the southern classics, each one matched to one of eleven perfect pie crusts. You'll find pies piled with fruit, pies stuffed with nuts, custard and cream pies, icebox pies, tarts and hand pies - and savory pies, too."--

Whether you swear by peaches from Georgia or from South Carolina, there's no doubt that the fruit is sacred to southerners. From the moment the first mouthwatering Elberta variety was grafted in the 1870s, the peach has been an icon of summertime and a powerful symbol of the South's bounty. Peaches showcases the sweet richness of this signature fruit. Native Atlantan and award-winning food writer Kelly Alexander explores the fruit's history, offers advice for selecting, storing, and cooking, and reflects on the place of peaches in southern identity. Peaches includes forty-five recipes ranging from classic desserts to internationally inspired preparations.

Replete with helpful tips and advice for finding the best quality buttermilk available, Buttermilk explores the rich possibilities of this beloved ingredient and offers remarkably wide-ranging recipes. Debbie Moose provides readers fifty recipes--most of which are uniquely southern, with some decidedly cosmopolitan additions--from Fiery Fried Chicken to Lavender Ice Cream to Mango-Spice Lassi. For each recipe, Moose includes background information, snappy anecdotes, and preparation tips.

Southern Holidays: a Savor the South(r) cookbook

"This book was published in conjunction with the exhibition Southern/Modern, organized by The Mint Museum, Charlotte, NC ...; Georgia Museum of Art, Athens, GA, June 17-December 10, 2023, Frist Art Museum, Nashville, TN, January 25-April 21, 2024, Dixon Gallery and Gardens, Memphis, TN, July 14-September 29, 2024, The Mint Museum, Charlotte, NC, October 26, 2024-February 2, 2025"--Title page verso.

"The rural roads that led to our planet-changing global economy ran through the American South. That region's impact on the interconnected histories of business and ecological change is narrated here by acclaimed scholar Bart Elmore, who uses the histories of five southern firms--Coca-Cola, Delta Airlines, Walmart, FedEx, and Bank of America--to investigate the environmental impact of our have-it-now, fly-by-night, buy-on-credit economy. Drawing on exclusive interviews with company executives, corporate archives, and other records, Elmore explores the historical, economic, and ecological conditions that gave rise to these five trailblazing corporations. He then considers what each has become: an essential presence in the daily workings of the global economy and an unmistakable contributor to the reshaping of the world's ecosystems. Even as businesses invest in sustainability initiatives and respond to new calls for corporate responsibility, Elmore shows the limits of their efforts to 'green' their operations and offers insights on how governments and activists can push corporations to do better. At the root, Elmore reveals a fundamental challenge: Our lives are built around businesses that connect far-flung rural places to urban centers and global destinations. This 'country capitalism' that proved successful in the US South has made it possible to satisfy our demands at the click of a button, but each click comes with hidden environmental costs. This book is a must-read for anyone who hopes to create an ecologically sustainable future economy"--

"For at least two centuries, the South's economy, politics, religion, race relations, fiction, music, foodways and more have figured prominently in nearly all facets of American life. In A New History of the American South, W. Fitzhugh Brundage joins a stellar group of accomplished historians in gracefully weaving a new narrative of Southern history from its ancient past to the present."--

Inspired by the true events of the most notorious evictions in Irish history¿

'Affecting and engaging' COLM TÓIBÍN'A wistful, witty meditation on a gay man's twilight years and the twilight of America' GuardianOut in the drought-struck backwaters of rural Florida, The Kingdom of Sand's nameless narrator lives a life of semi-solitude, enjoying the odd, fleeting sexual encounter and the friendship of a few.His world is ageing, and the memories of another time flash, then fade - visions of parties filled with handsome young men, the parents whom he chose to spend his life besides, the generation he once knew, struck down by AIDS. But, when forced to watch the slow demise of a close neighbour, he is drawn back to the here and now, and his own borrowed time in this kingdom of sand.'Bracingly honest and wise' The Times, Books of the Year'Both melancholy and hilarious' New York Times

Freedome Corne: Virginia before the American Revolution. is the true story of a Virginia family living in pre-Revolution America from 1660 to 1760 beginning with the appearance in 1663 of John Bristow, an indentured servant.

The ultimate getaway destination, a.k.a. the famed southernmost point of the United States, Key West offers visitors spectacular lodging, dining, and sea adventures year-round. But as its devotees know, it's the island's tales, over-the-top characters, and quirky history of pirates and wreckers that give it its charm. With stunning images by Missy Janes, photographer for Pineapple Press' Palm Beach, this book is a visual journey around the island capturing its teeming life and storied past--from the sunset show on Mallory Square, to the haunted Civil War forts, and the revered Hemingway House, as well as stops along the "Duval Crawl" and iconic eateries like Louie's Backyard and Blue Heaven. And then there are the miles of beaches, epic fishing flats, and marine sanctuaries. The ideal keepsake for visitors, wedding guests and all who cherish the free-spirited island getaway.

A lush tour of 15 private gardens in the Washington, DC metro area illuminating the sophisticated yet inviting landscape style of the region.

A celebration of the history and tradition of whole-hog barbeque from the ?most famous? pitmaster in North CarolinaEd Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig?that's a small one?and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as ?The Pitmaster? in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque?mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken?all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.

"For far too many decades, the residents of the Appalachian Mountains have faced the ridicule, prejudice, and misunderstanding from those outside the region. With this book, author Frank Kilgore, a lifetime resident of Virginia's coalfield counties and descendant of generations of hard-working mountaineers, sheds light on the grit, tenacity, and multiculturalism found among the hills and "hollers" of this beautiful region. Come see the Appalachian Mountains and those who call this wild and wonderful land home through the eyes of one who not only knows the land and her people, but who knows how to share the best of our mountain culture and calls out the worst of those who would disparage others for personal or political gain."--

Six Against the StateIn 1895, Senator Benjamin Tillman of South Carolina attempted to solidify his political power. He proposed to rewrite the South Carolina Constitution to deny African Americans their constitutional rights and make racial segregation the law of the state. Six Black leaders--Robert Anderson, Isaiah Reed, Robert Smalls, William J. Whipper, James Wigg and Thomas E. Miller--went to the state capitol in the face of insult and ridicule to make an eloquent stand against these developments. The erudite and forceful addresses of these men drew worldwide headlines but are largely forgotten today. Author Damon L. Fordham attempts to rectify that omission and inspire generations to come.