The New Southern Basics: Traditional Southern Food for Today
Language: English
Published by Cumberland House (edition ), 1997
- Hardcover
- Used
Seller: BooksRun, Philadelphia, PA, U.S.A.BooksRun
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Condition: Used - Fair
£ 5.00
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With dust jacket. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
Seller Inventory # 1888952261-7-1-29
- Title
- The New Southern Basics: Traditional Southern Food for Today
- Author
- Stamps, Martha Phelps
- Publisher
- Cumberland House (edition )
- Publication year
- 1997
- Condition
- Fair
- Dust jacket
- Dust Jacket Included
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1888952261
- ISBN 13
- 9781888952261
Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took time to do things right and re-creating the basic southern foods in ways that accommodate the tastes of nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.
"I have always loved the innate rhythms of the kitchen," writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rhythms and cycles."
"Synopsis" may belong to another edition of this title.
From the Author
The week that I moved home to Nashville after years in New York and the Caribbean, I was shocked at an article on the front page of The Wall Street Journal. The treatise, written by a former classmate of mine who was then the local food editor, made national news by describing all southern food as loathesome, dismal, greasy, bland and tasteless. I took offense and this book is the result. While all American food cultures suffered this century due to packaging, cross country trucking and chain store groceries, as well as a slew of other reasons, I grew up immersed in a rich food heritage that my parents, grandmother and a wonderful lady named Catherine Couch all bequeathed to me. I feel an obligation and privilege to set the score straight about the roots of southern food: food rich with with fresh herbs, vegetables from the garden, and a healthy dose of soul. Readers will find lots of anecdotes about my family and friends because, in the South, food and the table are the ties that bind our very lives. No matter what I may write in the future, I will always love this book best. In The New Southern Basics I defend the honor of a lady who has been most grievously maligned. Find out what I like about the South, and let me know what you think.
"About the title" may belong to another edition of this title.
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