Download or read book Plantation Cookery of Old Louisiana written by Eleanore Ott and published by . This book was released on 1938 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Plantation Cookery of Old Louisiana written by Eleanore Ott and published by . This book was released on 1938 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Plantation Cookbook written by Junior League of New Orleans and published by Doubleday Books. This book was released on 1972 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: History, tour guide & best regional recipes.
Download or read book River Road Plantation Country Cookbook written by Anne Butler and published by Pelican Publishing Company. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book features cultural information and recipes from plantations and other places within these Louisiana parishes: East Baton Rough Parish, Iberville Parish, Ascension Parish. St. James Parish, St. John the Baptist Parish, St. Charles Parish, Orleans Parish, St. Bernard Parish, Plaquemines Parish.
Download or read book Southern Food written by John Egerton and published by Knopf. This book was released on 2014-06-18 with total page 599 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
Download or read book Louisiana Cookery written by Mary Land and published by Univ. Press of Mississippi. This book was released on 1954 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Jemima Code written by Toni Tipton-Martin and published by University of Texas Press. This book was released on 2022-07-01 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
Download or read book Southern Plantation Cooking written by Mary Gunderson and published by Capstone. This book was released on 2000 with total page 39 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses everyday life, family roles, cooking methods, most important foods, and celebrations of people on southern plantations before the Civil War. Includes recipes.
Download or read book Louisiana a Guide to the State written by Best Books on and published by Best Books on. This book was released on 1941 with total page 863 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Family Recipes From Rosedown and Catalpa Plantations written by Richard Scott and published by Pelican Publishing Company. This book was released on 2005-03-31 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jumbles and puffs, monkey pudding, Dixie biscuits, pond lily salad, lightning cake, and foolish pie are just a few of the delightful names of dishes included in this collection, alongside more familiar foods such as crackling corn bread, lobster croquettes, celery soup, potato pies, and bread pudding. Found by researchers exploring the attic at Catalpa plantation, these �receipts� date back to 1870. When Daniel and Martha Turnbull began in 1820 to build an estate that would eventually encompass seven plantations, they could not have known that for more than 120 years, their family would continue to live, thrive, and enjoy good food at Rosedown. Two of the Turnbulls� grandchildren married into the Fort family of Catalpa Plantation, thus joining these distinguished families together. Nearly three hundred recipes originating from English and Scottish relatives, slave cooks, and neighbors in West Feliciana Parish are included here, preceded by a brief history of plantation life and plantation cooking in the antebellum South, as well as firsthand memories of Rosedown. These recipes are used in the present-day Rosedown Plantation kitchen demonstrations.
Download or read book Bayou Plantation Country Cookbook written by Anne Butler and published by Pelican Publishing. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Packed with family anecdotes and lore, this cookbook eases you into the kitchen by way of a personal invitation to “visit” with the family. Like any good Southern host, Butler offers hospitality capped with great food and lively drink. Create chicken and sausage gumbo from the recipe offered by Oak Alley Plantation or mix a brisk Nottoway Plantation mint julep while you read about the Randolph girls and their life on the White Castle, Louisiana, homestead. Also prominently displayed are recipes from hardworking fishermen who earn a living harvesting seafood from Louisiana waters. The ingredients for stuffed seafood, including fish, crabs, and shrimp, come from the far reaches of Grand Isle, a barrier island offering recreation and community life" -- publisher website (January 2007).
Download or read book The Asphodel Plantation Cookbook written by Marcelle Reese Couhig and published by Pelican Publishing Company. This book was released on 1980 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book MY LOUISIANA Cookbook written by Karen Becnel and published by . This book was released on 2023-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Recipes in the "My Louisiana Cookbook" are exemplary of the style and manner of cooking that developed in Louisiana along the Mississippi River between Baton Rouge and New Orleans and along Bayou Lafourche in Thibodaux.This area includes the parishes of St. James, St. John the Baptist, and Lafourche. Louisiana's history is truly unique; we are divided into parishes instead of counties and are still greatly influenced by Napoleonic Code, also referred to as French Colonial Law.At the time the inhabitants of this area were Native American, Spanish, German, French, African, and some English. Families were usually large, and survival depended entirely on the grace of God, the land, and its bounty.These early settlers cleared the land, farmed, fished, trapped, and raised cattle, pigs, chickens, pigeons, and whatever else could be eaten to feed their families. Neighbors also bartered to make things a little easier.These families started plantations and experimented with crops to decide what would be most feasible. By the early 1800s, most landowners had settled on sugar cane, which is still the main agricultural crop today.The style of cooking was influenced directly and totally by their style of living. For example, corn soup was prepared in the summer when corn, tomatoes, and river shrimp were plentiful. Pork was a winter food, as there was no refrigeration. When a Boucherie (the butchering of a pig) was performed by any family, the meat was shared with neighboring families, who in turn usually helped with the Boucherie. A large portion of the pork was salted and stored in barrels in order to preserve it. Later, it would be used to season beans, greens, and any number of other dishes.Due to our subtropical temperatures and climate, we have two growing seasons in Louisiana. This enables us to grow a large variety of fruits and vegetables, almost year-round.So, it was never a problem to decide what to cook but rather how to combine what was available into a useful, enjoyable, variety-rich, everyday style of cooking.
Download or read book A Colonial Plantation Cookbook written by Richard J. Hooker and published by Univ of South Carolina Press. This book was released on 2020-02-17 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A charming compilation of eighteenth-century recipes . . . a well-researched account of Mrs. Horry’s fascinating life-style.” —The North Carolina Historical Review Harriott Pinckney Horry began her receipt book more than two hundred years ago. It is being published now for the first time. You will get a lively sense of what colonial plantation life was like from reading Harriott’s receipt book. She began it in 1770, shortly after she was married, writing recipes and household information in a notebook. Her recipes reflect both English and French culinary traditions. You will recognize in the recipes the origins of some of your contemporary favorites. Harriott writes also about keeping the dairy and smokehouse, how to dye clothes, what to do about insects, how to care for trees and crops, and how to make soap, all skills she learned in the course of managing the plantation after her husband’s early death. From Harriott’s writing and Hooker’s knowledgeable introduction and editorial notes, you will learn what it was like to be well-to-do and a member of Southern aristocracy, living in a world of rice and indigo planters, merchants, lawyers, and politicians—the colonial elite. Because knowing about food preferences and eating habits of any people expands our understanding of their nature and times, the receipt book of Harriott Pinckney Horry opens another window on the history of colonial plantations. “Gives us a very good idea of the household’s prize dishes.” —The Washington Post “Cookbook collectors will love it and even readers who don’t enter the kitchen will find it entertaining.” —The Charleston Evening Post
Download or read book Memories of the Old Plantation Home written by Laura Locoul Gore and published by . This book was released on 2000 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Details the daily life and major events of the inhabitants, both free and slave of her plantation.
Download or read book Colorful Louisiana Cuisine in Black and White written by Bibby Tate and published by Pelican Publishing Company Incorporated. This book was released on 1999-04-01 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive cookbook that celebrates the unique cuisines of Louisiana xF3;Cajun and Creole xF3;and what each derived from French, Spanish, English, African, and Indian cultures. While some of the recipes have been modernized, others have been copied directly from their original 1800s versions.
Download or read book Acadian Plantation Country Cookbook written by Anne Butler and published by Pelican Publishing Company. This book was released on 2007-01-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: A historical, pictorial, and gastronomic tour of the plantations west of the Atchafalaya Basin in southern Louisiana introduces traditional recipes from the area that celebrate Louisiana's diverse heritage.
