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Sto caricando le informazioni... White Trash Cookingdi Ernest Matthew Mickler
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. A cult American spiral bound from the 1980s. A few great photographs with recipes which are of a time and place - reading rather than cooking material but no less diverting for that. Ernest Matthew Mickler also wrote Sinkin Spells, Hot Flashes, Fits and Cravins. Both of these could have been condescending, mean-spirited takes on the food habits of the working poor. Certainly the names of these books would lend credence to the belief that that's what one would find in them. And I bought them because they looked amusingly kitsch-filled. But I was wrong. This isn't kitsch. Mickler loved these people. He had affection for their food. This was the written equivalent of the field recordings made of rural musics by Alan Lomax and his father. Mickler was preserving these artifacts, this ephemera. I wish he hadn't died. I think he was just getting started. I think he was just getting started. He died in 1988 of AIDS - the day after this book was published. There's a wonderful article about the books here: http://www.oxfordamericanmag.com/content.cfm?ArticleID=46&Entry=Extras It won't always make your mouth water but it's fun. My favourites are: 1) Pore folk soup - crumbled soda crackers in warm milk! 2) Cooter pie, where the recipe begins: "First you take a live cooter and wait for him to stick his head out from under his shell. When he does, you grab it and whack it off." There is also MOCK cooter stew, of which Mrs Ina Filker of Sandfly, Georgia, says: "Give you a silver dollar if you kin tell the difference." Let's hope her confidence is well placed. In my local supermarket, real cooters are in awful short supply. nessuna recensione | aggiungi una recensione
Appartiene alle SerieJargon Society (101)
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 recipes--collected from West Virginia to Key West--showcasing 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. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale 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.Classificazione LCVotoMedia:
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