The Southern Sympathy Cookbook: Funeral Food with a Twist

The Southern Sympathy Cookbook: Funeral Food with a Twist
Author: Perre Coleman Magness
Publisher: The Countryman Press
Total Pages: 312
Release: 2018-01-16
Genre: Cooking
ISBN: 1682680398

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Hearty bites for the heavy-hearted “He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread.” —Obituary from Gulfport, Mississippi So-called “funeral food” is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes—all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as: Three Bean Salad with Bacon Vinaigrette Fried Chicken Pulled Pork with Homemade Barbecue Sauce Biscuit Cinnamon Rolls Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd.

The Southern Sympathy Cookbook

The Southern Sympathy Cookbook
Author: Perre Coleman Magness
Publisher: National Geographic Books
Total Pages: 0
Release: 2018-01-16
Genre: Cooking
ISBN: 168268038X

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Hearty bites for the heavy-hearted “He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread.” —Obituary from Gulfport, Mississippi So-called “funeral food” is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes—all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as: Three Bean Salad with Bacon Vinaigrette Fried Chicken Pulled Pork with Homemade Barbecue Sauce Biscuit Cinnamon Rolls Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd.

Southern Snacks

Southern Snacks
Author: Perre Coleman Magness
Publisher: UNC Press Books
Total Pages: 264
Release: 2018-08-06
Genre: Cooking
ISBN: 1469636697

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This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you'll need for any event, whether a football game, a party, or, if things are looking down, a funeral. Many of the recipes are inspired by southern community cookbooks, home cooks, and chefs who put new twists on southern flavors. Highlighting local ingredients and traditional techniques, these snacks—from Fried Dill Pickles with Delta Comeback Sauce to Louisiana's Natchitoches Meat Pies and Charleston's Benne Wafers—shine a light on the diversity of regionally distinct southern cuisine. The contemporary recipes work ingeniously with familiar southern ingredients, from Field Pea Hummus and Country Ham Pate to Smoked Catfish Spread and Sweet Tea Pecans. The recipes are enriched with delightful stories and lore, along with thirty-six lush color photographs. Getting together with friends and family? You will never arrive empty-handed again.

Our Fermented Lives

Our Fermented Lives
Author: Julia Skinner
Publisher: Storey Publishing, LLC
Total Pages: 420
Release: 2022-09-27
Genre: Cooking
ISBN: 1635863848

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From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.

Being Dead Is No Excuse

Being Dead Is No Excuse
Author: Gayden Metcalfe
Publisher: Hachette Books
Total Pages: 212
Release: 2013-05-07
Genre: Cooking
ISBN: 1401305741

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A hilarious guide to the intricate rituals, customs, and etiquette surrounding death in the South-and a practical collection of recipes for the final send-off. As author Gayden Metcalfe asserts, people in the Delta have a strong sense of community, and being dead is no impediment to belonging to it. Down south, they don't forget you when you've up and died-they may even like you better and visit you more often! But just as there is an appropriate way to live your life in the South, there is an equally essentially tasteful way of departing it-and the funeral is the final social event of your existence so it must be handled flawlessly. Metcalfe portrays this slice of American culture from the manners, customs, and the tomato aspic with mayonnaise that characterize the Delta way of death. Southerners love to swap tales, and Gayden Metcalfe, native of Greenville, MS, founder of the Greenville Arts Council and chairman of the St. James Episcopal Church Bazaar, is steeped in the stories and traditions of this rich region. She reminisces about the prominent family that drank too much and got the munchies the night before the big event-and left not a crumb for the funeral (Naturally some early rising, quick-witted ladies from the church saved the day, so the story demonstrates some solutions to potential entertaining disasters!). Then there was the lady who allocated money to have "Home on the Range" sung at the service, and the family that insisted on a portrait of their mother in her casket, only to refuse to pay for it on the grounds that "Mama looks so sad." Each chapter ends with an authentic southern recipe that will come in handy if you "plan to die tastefully", including Boiled Bourbon Custard; Aunt Hebe's Coconut Cake; Pickled Shrimp; Homemade Mayonnaise; and Homemade Rolls.

Food to Die for

Food to Die for
Author:
Publisher: Old City Cemetery
Total Pages: 181
Release: 2004-01-01
Genre: Cookbooks
ISBN: 9780975982204

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The Gentle Art of Swedish Death Cleaning

The Gentle Art of Swedish Death Cleaning
Author: Margareta Magnusson
Publisher: Simon and Schuster
Total Pages: 144
Release: 2018-01-02
Genre: House & Home
ISBN: 1501173251

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*The basis for the wonderfully funny and moving TV series developed by Amy Poehler and Scout Productions* A charming, practical, and unsentimental approach to putting a home in order while reflecting on the tiny joys that make up a long life. In Sweden there is a kind of decluttering called döstädning, dö meaning “death” and städning meaning “cleaning.” This surprising and invigorating process of clearing out unnecessary belongings can be undertaken at any age or life stage but should be done sooner than later, before others have to do it for you. In The Gentle Art of Swedish Death Cleaning, artist Margareta Magnusson, with Scandinavian humor and wisdom, instructs readers to embrace minimalism. Her radical and joyous method for putting things in order helps families broach sensitive conversations, and makes the process uplifting rather than overwhelming. Margareta suggests which possessions you can easily get rid of (unworn clothes, unwanted presents, more plates than you’d ever use) and which you might want to keep (photographs, love letters, a few of your children’s art projects). Digging into her late husband’s tool shed, and her own secret drawer of vices, Margareta introduces an element of fun to a potentially daunting task. Along the way readers get a glimpse into her life in Sweden, and also become more comfortable with the idea of letting go.

The Mississippi Cookbook

The Mississippi Cookbook
Author:
Publisher: Univ. Press of Mississippi
Total Pages: 486
Release: 2010-06-30
Genre: Cooking
ISBN: 1604734841

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The Mississippi Cookbook was prepared in an attempt to collect, make available, and thus preserve the favorite recipes of fine cooks throughout Mississippi. Over 7,000 recipes were collected from all areas of the state. From this total, the home economists of the state Cooperative Extension Service had the painfully difficult task of screening the amount down to the 1,200 best recipes. The names of the individuals who submitted follow each recipe and, in some cases, historical data about the dish is included. A special section includes favorite recipes of the wives of former governors. The appendices feature tables and charts that provide such valuable technical information as substitutions and equivalents, measuring ingredients, time and temperature guides, definitions, and servings. This comprehensive collection of Mississippi's most popular recipes records the state's culinary heritage and its mastery of home cooking.

In the Early Times

In the Early Times
Author: Tad Friend
Publisher: Crown
Total Pages: 289
Release: 2022-05-10
Genre: Family & Relationships
ISBN: 0593137353

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In this “dazzling” (John Irving) memoir, acclaimed New Yorker staff writer Tad Friend reflects on the pressures of middle age, exploring his relationship with his dying father as he raises two children of his own. “How often does a memoir build to a stomach-churning, I-can’t-breathe climax in its final pages? . . . Brilliant, intensely moving.”—William Finnegan, Pulitzer Prize–winning author of Barbarian Days ONE OF THE BEST BOOKS OF THE YEAR: The New Yorker Almost everyone yearns to know their parents more thoroughly before they die, to solve some of those lifelong mysteries. Maybe, just maybe, those answers will help you live your own life. But life doesn’t stop to wait. In his fifties, New Yorker writer Tad Friend is grappling with being a husband and a father as he tries to grasp who he is as a son. Torn between two families, he careens between two stages in life. On some days he feels vigorous, on the brink of greatness when he plays tournament squash. On others, he feels distinctly weary, troubled by his distance from millennial sensibilities or by his own face in the mirror, by a grimace that’s so like his father’s. His father, an erudite historian and the former president of Swarthmore College, has long been gregarious and charming with strangers yet cerebral with his children. Tad writes that “trying to reach him always felt like ice fishing.” Yet now Tad’s father, known to his family as Day, seems concerned chiefly with the flavor of ice cream in his bowl and, when pushed, interested only in reconsidering his view of Franklin Roosevelt. Then Tad finds his father’s journal, a trove of passionate confessions that reveals a man entirely different from the exasperatingly logical father Day was so determined to be. It turns out that Tad has been self-destructing in the same way Day has—a secret each has kept from everyone, even themselves. These discoveries make Tad reconsider his own role, as a father, as a husband, and as a son. But is it too late for both of them? Witty, searching, and profound, In the Early Times is an enduring meditation on the shifting tides of memory and the unsteady pillars on which every family rests.

Cuisine and Culture

Cuisine and Culture
Author: Linda Civitello
Publisher: John Wiley & Sons
Total Pages: 448
Release: 2011-03-29
Genre: Cooking
ISBN: 0470403713

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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.