White Trash Cooking: 25th Anniversary Edition
An important and early study of the stalwart, hardworking, and proud women (and some men) who made feasts out of commonly available and affordable ingredients. While there are certainly many recipes in this book that you could use in today's kitchen, there are also just as many that give the reader an astute and respectful narrative about the complex culinary and socioeconomic strata of the Appalachian region. I believe those stories are worth telling and hearing, especially today.
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin' in this original regional Southern cooking classic.
A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipescollected from West Virginia to Key Westshowcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler's much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti's Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and Charlotte's Mother's Apple Charlotte.
About the Author:
Ernest Matthew Mickler received a master's degree in fine arts from Mills College before embarking on his true mission as a culinary cultural preservationist. Ernie died in 1988, but his classic cookbook, and all the stories enshrined within its pages, live on.
Release Date: Sep 2011 (Reprint of original from 1986)