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Author
Pub. Date
2017.
Language
English
Description
Describes how the culinary traditions of the poor, rural South played a large part in the region's revitalization and renaissance, eventually becoming incorporated into the gentrification and artesian renaissance that gave rise to popular figures in Southern food, from Paul Prudhomme to Craig Claiborne.
Author
Language
English
Description
Bragg presents a food memoir, cookbook, and tribute to his mother. Margaret Bragg does not own a single cookbook, measures ingredients by "dabs" and judges "done" by look and smell. Her son shares classic family recipes-- many of them pre-dating the Civil War-- as well as preparation secrets for traditional Southern fare.
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