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Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories

Author : Kevin Mitchell

Publisher : University of South Carolina Press

Page : 240 pages

File Size : 45,55 MB

Release : 2021-08-30

Category : Cooking

ISBN : 9781643361963

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Book Description

From the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical receipts and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more. Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region--the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate. Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor--from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.



Southern Provisions

Author : David S. Shields

Publisher : University of Chicago Press

Page : 418 pages

File Size : 25,64 MB

Release : 2015-03-23

Category : Cooking

ISBN : 022614111X

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Book Description

From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."



Nat Fuller, 1812-1866

Author : David S. Shields

Publisher : Createspace Independent Publishing Platform

Page : 0 pages

File Size : 42,31 MB

Release : 2015

Category : African American cooks

ISBN : 9781511539418

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Book Description

In the 1840s a culinary genius emerged in Charleston, S.C. Nat Fuller, a slave, trained by the free black pastry chef Eliza Seymour Lee, became the foremost private chef in the antebellum city. In the 1850s he negotiated a kind of semi-liberty from his master, financier William C. Gatewood, and with his master's aid became superintendent of the city's game market, Charleston's foremost caterer of public events, and finally Charleston's greatest restaurateur. His eating-house, the Bachelor's Retreat, became a temple of fine dining during the Civil War. At the end of the Civil War he hosted a banquet that brought whites and blacks together as his guests. On the 150th Anniversary of that visionary event, this life and culinary repertoire are reconstructed in this narrative. The unusual circumstances that permitted an enslaved African-American to become a celebrated culinary artist, indeed the greatest slave cook in the Civil War-era South, are recalled and his contributions to an extraordinary dynasty of African American cooks in Charleston that shaped the city's cuisine from the end of the 18th-century to the First World War documented.



America's Founding Food

Author : Keith Stavely

Publisher : Univ of North Carolina Press

Page : 408 pages

File Size : 26,12 MB

Release : 2006-03-08

Category : Cooking

ISBN : 0807876720

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Book Description

From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.



The Asian Market Cookbook

Author : Vivian Aronson

Publisher : Page Street Publishing

Page : 168 pages

File Size : 45,30 MB

Release : 2021-12-21

Category : Cooking

ISBN : 1645674495

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Book Description

The Key to Amazing Chinese Meals is Selecting Top-Quality Ingredients Delicious, home-cooked Chinese food is just a few pantry staples away, thanks to celebrated chef and CookingBomb founder Vivian Aronson. Learn to select standout sauces, condiments, spices, noodles and more from the aisles of your local Asian market, then incorporate them into 60 must-try meals! Vivian’s detailed guide will teach you how to pick the right chili paste so you can make delicious Double Cooked Pork Belly. And once you find the right sesame oil, your Sesame Chicken will never be the same. You can even whip up a masterful Miso Salmon once you’ve discovered the perfect miso paste at your local market. With this invaluable resource, you’ll be ready to shop like a pro and prepare an impressive variety of recipes that capture the mouthwatering flavors, textures and aromas of any Asian market.



Signature Tastes of New Orleans

Author : Steven W. Siler

Publisher :

Page : 242 pages

File Size : 45,74 MB

Release : 2015-01-26

Category : Cooking

ISBN : 9781927458280

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Book Description

From the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 110 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely New Orleans is showcased. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. Mark Twain, author of Life on the Mississippi, on New Orleans: ..".It has been said that a Scotchman has not seen the world until he has seen Edinburgh; and I think that I may say that an American has not seen the United States until he has seen Mardi-Gras in New Orleans...New Orleans food is as delicious as the less criminal forms of sin...."



Carolina Cooking

Author : Will Kazary

Publisher : Gibbs Smith

Page : 202 pages

File Size : 28,3 MB

Release : 2007

Category : Cooking

ISBN : 9781423602033

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Book Description

The Carolina Cooking Cookbook features a delectable collection of recipes from some of the best chefs in North and South Carolina. The companion book to the internationally syndicated TV series, Carolina Cooking, The Carolina Cooking Cookbook turns every aspiring cook into a Southern gourmet and shows how to create these signature dishes in 30 minutes or less! Carolina Cooking features recipes from more than 50 of the top restaurants in the Carolinas, including: Four Square Restaurant, Durham, NC Pewter Rose Bistro, Charlotte, NC The Angus Barn, Raleigh, NC Christopher's New Global Cuisine, Winston-Salem, NC The Speedway Club, Concord, NC Villa Romana, Myrtle Beach, SC Crescent Grille, Camden, SC Solstice Kitchen and Wine Bar, Columbia, SC Carolina Cooking was launched in the fall of 2004 It broadcasts in over 51 countries to more than 126 million households. For a list of stations currently showing Carolina Cooking visit www.carolinacooking.tv Regional events and signings Co-op available Be sure to visit www.carolinacooking.tv, for more recipes, cooking tips, and wine and beer pairings! Debra Zumstein and Wil Kazary produce the syndicated cooking show, Carolina Cooking that is seen around the world in over 51 countries. A photographer and writer of children's stories, Debra is continually returning from her adventures with a full belly and stories to tell. Wil's love of culinary experimentation started in his family's fine dining restaurant when he was a child. It continues with the aid of more than 65 chefs and his new family, the production crew of Carolina Cooking.



Sylvia's Family Soul Food Cookbook

Author : Sylvia Woods

Publisher : Harper Collins

Page : 298 pages

File Size : 10,15 MB

Release : 1999-06-23

Category : Cooking

ISBN : 0688162193

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Book Description

Sylvia's Family Soul Food Cookbook begins as Sylvia recalls her childhood, when she lived with both her mother and her grandmother -- the town's only midwives. The entire community of Hemingway, South Carolina, shared responsibilities, helped raise all of the children, and worked side by side together every day in the bean fields. Perhaps most important, the community shared its food and recipes. When Sylvia set out to write this cookbook, she decided to hold a cook-off back home in Hemingway at Jeremiah Church. Family and friends of all ages shared their favorite dishes as well as their spirit and love for one another. The recipes offered at the cook-off were then compiled to create this incredible collection, along with many of Sylvia's and the Woods family's own recipes. Here are the kinds of recipes you'd find if you visited the Woods family's home. Sylvia's daughter Bedelia is well known for her Barbecued Beef Short Ribs, which are as sassy and spicy as Bedelia herself. Kenneth, Sylvia's youngest son, has loved to fish ever since he was a child, spending his summers by the fishing hole in Hemingway. Now Kenneth's son, DeSean, enjoys fishing, too. Kenneth's Honey Lemon Tilefish, DeSean's favorite, is just one of Kenneth's special recipes presented here. And there are many, many other wonderful dishes, too. In this remarkable cookbook, Sylvia has gathered more than 125 soul food classics, including mouthwatering recipes for okra, collard greens, Southern-style pound cakes, hearty meat and seafood stews and casseroles, salads, mashed potatoes, macaroni and cheese, and more. These recipes are straight from the heart of the Woods community of family and friends. Now Sylvia gives them to you to share with your loved ones. Bring them into your home and experience a little bit of Hemingway's soul.



This Will Make It Taste Good

Author : Vivian Howard

Publisher : Voracious

Page : 288 pages

File Size : 50,39 MB

Release : 2020-10-20

Category : Cooking

ISBN : 031638111X

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Book Description

An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. ​ Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.



Hungry for Home

Author : Amy T. Rogers

Publisher :

Page : 0 pages

File Size : 40,36 MB

Release : 2003

Category : Cooking

ISBN : 9780970897282

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Book Description

No ordinary cookbook, this mouthwatering collection of more than 200 recipes showcases the best of traditional Southern cooking and storytelling. Includes food lore by Josephine Humphreys, Pat Conroy, songwriter James Taylor and others.