Two Hundred Years of Charleston Cooking - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Two Hundred Years of Charleston Cooking write by Lettie Gay. This book was released on 2021-06-08. Two Hundred Years of Charleston Cooking available in PDF, EPUB and Kindle. A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employed First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett collected were full of family secrets but often lacked precise measurements. With an eye to precision that characterized home economics in the 1930s, Rhett engaged Lettie Gay, director of the Home Institute at the New York Herald Tribune, to interpret, test, and organize the recipes in this book. Two Hundred Years of Charleston Cooking is replete with southern charm and detailed instructions on preparing the likes of shrimp with hominy, cheese straws, and sweet potato pie not to mention more than one hundred pages of delightful cakes and candies. In a new foreword, Rebecca Sharpless, professor of history and author of Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960, provides historical and social context for understanding this groundbreaking book in the 21st century.
200 Years of Charleston Cooking : Recipes
200 Years of Charleston Cooking : Recipes - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook 200 Years of Charleston Cooking : Recipes write by Mrs. Blanche (Salley) Rhett. This book was released on 1934. 200 Years of Charleston Cooking : Recipes available in PDF, EPUB and Kindle.
Two Hundred Years of Charleston Cooking
Two Hundred Years of Charleston Cooking - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Two Hundred Years of Charleston Cooking write by Blanche Salley Rhett. This book was released on 1976. Two Hundred Years of Charleston Cooking available in PDF, EPUB and Kindle. Traditional Charleston 'receipts' that are especially valuable for tomato, rice, & seafood recipes.
200 Years of Charleston Cooking
200 Years of Charleston Cooking - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook 200 Years of Charleston Cooking write by Lettie Gay. This book was released on 1934. 200 Years of Charleston Cooking available in PDF, EPUB and Kindle. Recipes are accompanied by many photographs of people and architectural details of the Charleston area.
Heritage
Heritage - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Heritage write by Sean Brock. This book was released on 2014-10-21. Heritage available in PDF, EPUB and Kindle. New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
