Download Free Cornbread Nation 2 Book in PDF and EPUB Free Download. You can read online Cornbread Nation 2 and write the review.

Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. "Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes," writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham. In tribute to what Vince Staten calls "the slowest of the slow foods," contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development. Beyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.
The latest collection of the best in Southern foodways writing, on what food means to outsiders, insiders, and everyone in between. Edited by Francis Lam, it brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson.
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.
Moonshine is corn whiskey, traditionally made in improvised stills throughout the Appalachian South. While quality varied from one producer to another, the whiskey had one thing in common: It was illegal because the distiller refused to pay taxes to the US government. Many moonshiners were descendants of Scots-Irish immigrants who had fought in the original Whiskey Rebellion in the early 1790s. They brought their knowledge of distilling with them to America along with a profound sense of independence and a refusal to submit to government authority. Today many Southern states have relaxed their laws and now allow the legal production of moonshine—provided that taxes are paid. Yet many modern moonshiners retain deep links to their bootlegging heritage. Moonshine Nation is the story of moonshine’s history and origins alongside profiles of modern moonshiners—and a collection of drink recipes from each.
A colorful celebration of Southern foods, Southern cooking, and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books, and journals, with contributions by Rick Bragg, Molly O'Neill, Edna Lewis, Jim Ferguson, Amy Evans, Pat Conroy, Candice Dyer, and many others. Original.
Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas. Are you hungry yet?
The fifth volume in this popular series is a feast for the eyes, spanning the food cultures of the South and celebrating food and the ways in which it forges unexpected relationships between people and places. This collection of more than 70 essays and poems provides nourishment as well as a sense of community and shared history.
This unconventional culinary history explores the campfire experiences shared by soldiers on both sides of the Civil War and includes recipes commonly used on the battlefield.
In the summer of 1987, Johnny Boone set out to grow and harvest one of the greatest outdoor marijuana crops in modern times. In doing so, he set into motion a series of events that defined him and his associates as the largest homegrown marijuana syndicate in American history, also known as the Cornbread Mafia. Author James Higdon—whose relationship with Johnny Boone, currently a federal fugitive, made him the first journalist subpoenaed under the Obama administration—takes readers back to the 1970s and ’80s and the clash between federal and local law enforcement and a band of Kentucky farmers with moonshine and pride in their bloodlines. By 1989 the task force assigned to take down men like Johnny Boone had arrested sixty-nine men and one woman from busts on twenty-nine farms in ten states, and seized two hundred tons of pot. Of the seventy individuals arrested, zero talked. How it all went down is a tale of Mafia-style storylines emanating from the Bluegrass State, and populated by Vietnam veterans and weed-loving characters caught up in Tarantino-level violence and heart-breaking altruism. Accompanied by a soundtrack of rock-and-roll and rhythm-and-blues, this work of dogged investigative journalism and history is told by Higdon in action-packed, colorful and riveting detail.
“Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating.” —The Austin Chronicle Inspired by David Simon’s award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City’s rich foodways. From chef Janette Desautel’s own Crawfish Ravioli and LaDonna Batiste-Williams’s Smothered Turnip Soup to the city’s finest Sazerac, New Orleans’ cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, “seasoned with delicious nostalgia.” As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city’s heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the six million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world’s greatest cities. “Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal . . . This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite.” —Anthony Bourdain