Craig Claiborne's Southern Cooking

Walmart Gift Card
Put the fun of shopping in their hands with Walmart Gift Cards! Ship to Home or Send via email.
Advertisement
Advertisement

Craig Claiborne's Southern Cooking

Format:  Paperback,

364 pages

Publisher: Univ of Georgia Pr

Publish Date: Apr 2012

ISBN-13: 9780820343341

ISBN-10: 082034334X

Buy from Walmart

Shipping & Pickup
Online
$15.31
Not Available at this time

  • Store information not available.

 Buy from Marketplace

Shipping & Additional Information

Book Information

The following content was provided by the publisher.
Craig Claiborne, world traveler, iconic "New York Times" food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne's cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book.

As John T. Edge and Georgeanna Milam note in their foreword, Claiborne, a native of the Mississippi Delta, had a love of southern food that ran deep and wide, spanning Cajun, Creole, Tex-Mex, and other regional cuisines. Included are more than three hundred favorite recipes--from Claiborne's own kitchen, from his mother's Mississippi boardinghouse, and from some of the South's best cooks, including Bill Neal, Edna Lewis, and Paul Prudhomme. He introduces many of the dishes with comments and notes on their history, their evolution over the years, and his favorite versions; he also includes instructions on preparation and serving. Throughout, Claiborne remembers the many southern classics of his childhood, such as fried catfish and beaten biscuits and Smithfield ham.

"Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi and environs," wrote Claiborne, "and to] be regaled, as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing (that's what we call vinaigrette sauce), and to top it all off with a wedge of freshly baked pecan pie."

Specifications

:
:
Publisher: Univ of Georgia Pr
Publish Date: Apr 2012
ISBN-13: 9780820343341
ISBN-10: 082034334X
Format: Paperback
Number of Pages: 364
Shipping Weight (in pounds): 1.4
Product in Inches (L x W x H): 7.25 x 9.0 x 1.0

Reviews

Review by Library Journal (1987-08-15)

Southern cooking is the "vastest and most varied of all traditional and regional cooking in this country', ' Claiborne states. Soul food, Creole, Cajun, Tex-Mex, and barbecue are delicious subdivisions. Claiborne has written close to 20 cookbooks, and the clarity of his recipes and the acumen of his mind and taste buds is unquestionable. Cheese-straws, Cajun popcorn, Jeff Davis pie, North Carolina chopped barbecue sandwich, it's all mouthwatering. Major recipes are presented in several versions. This is a fine selection, arranged by course, from a region which is the subject of scores of specialty recipe collections. Highly recommended. SP

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book description

Craig Claiborne, world traveler, iconic New York Times food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne’s cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book.

As John T. Edge and Georgeanna Milam note in their foreword, Claiborne, a native of the Mississippi Delta, had a love of southern food that ran deep and wide, spanning Cajun, Creole, Tex-Mex, and other regional cuisines.

Included are more than three hundred favorite recipes--from Claiborne’s own kitchen, from his mother’s Mississippi boardinghouse, and from some of the South’s best cooks, including Bill Neal, Edna Lewis, and Paul Prudhomme. He introduces many of the dishes with comments and notes on their history, their evolution over the years, and his favorite versions; he also includes instructions on preparation and serving. Throughout, Claiborne remembers the many southern classics of his childhood, such as fried catfish and beaten biscuits and Smithfield ham.

“Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi and environs,” wrote Claiborne, “and [to] be regaled, as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing (that’s what we call vinaigrette sauce), and to top it all off with a wedge of freshly baked pecan pie.”

Gifting Plans

Financing Offers

Make the most of your shopping experience with the Walmart® MasterCard® or Walmart Credit Card.

Save $25 when you open a Walmart® Credit Card and spend $75 today.

*Offer subject to credit approval

Learn More or Apply Now