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This Florida Book Awards Gold Medal-winner in the Cooking category celebrates the Sunshine State’s culinary heritage—from turtle soup to boiled peanuts. Though starting in one-story shacks in the piney woods of the Panhandle, Cracker cooking in Florida has evolved with our tastes and times and is now just as home in high-rise apartments along the glistening waterways. When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today’s bounty and life’s relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What’s on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.
From a simple one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times. When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today's bounty and life's relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What's on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.
PRAISE FOR Wanda Duncan: "In Cracker Gothic, Wanda Duncan writes about the intersections between family and place with precision, wit, and loving detail. Capturing moments that are at times humorous and at other times heartbreaking, Duncan makes spending time in the Florida swamp an unexpected, lyrical pleasure." - Aimee Mepham, author of "Raving Ones"
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to Key West—showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler’s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti’s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette’s Sister-in-Law’s Deep-Fried Eggplant and Cracklin’ Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake and Charlotte’s Mother’s Apple Charlotte.
Flavors of St. Augustine, an Historic Cookbook offers over 200 extraordinary recipes and more than 100 beautiful pen and ink sketches for your enjoyment of St. Augustine, America’s oldest continuously occupied city, a city of five flags and a thousand flavors. At last recipes from all of St. Augustine’s historical periods have been carefully researched, compiled, and presented in a beautifully illustrated cookbook and handbook of history. Bring delicious recipes and fascinating stories from Timucua, Spanish, British, Minorcans, American Settlers, Flagler’s Gilded Age, Lighthouse Keepers, and others into your kitchen.
Florida Cooks share the recipe that are dear to their hearts. All-Time Favorite Recipes from Florida Cooks has tried & true recipes for every meal of the day, plus yummy party treat and delicious desserts. - Easy to make dishes, with the great taste you expect from Gooseberry Patch recipes. - Family-pleasing meals like burgers, casseroles, salads and more - Fun trivia about the great state of Florida that you'll love to read and share - Time-saving tips and helps to get meals on the table in a jiffy 147 Recipes
Though our roots are in the Colonial South, we Crackers are essentially just another American fusion culture, and our table and our stories are constantly expanding -- nearly as fast as our waistlines. We aren't ashamed of either, and we're always delighted with the prospect of company: someone to feed and make laugh, to listen to our hundred thousand stories of food and family and our long American past. Crackers, rednecks, hillbillies, and country boys have long been the brunt of many jokes, yet this old Southern culture is a rich and vibrant part of Amer-ican history. In The Cracker Kitchen, Janis Owens traces the root of the word Cracker back to its origins in Shakespeare's Elizabethan England -- when it meant braggart or big shot -- through its proliferation in America, where it became a derogatory term to describe poor and working-class Southerners. This compelling anthropological exploration peels back the historic misconceptions connected with the word to reveal a breed of proud, fiercely independent Americans with a deep love of their families, their country, their stories, and, most important, their food. With 150 recipes from over twenty different seasonal menus, The Cracker Kitchen offers a full year's worth of eating and rejoicing: from spring's Easter Dinner -- which includes recipes for Easter Ham, Green Bean Bundles, and, of course, Cracklin' Cornbread -- to summer's Fish Frys, fall's Tailgate Parties, and winter's In Celebration of Soul, honoring Martin Luther King, Jr. Recounted in Owens's delightful and hilarious voice, the family legends accompanying each of these menus leap off the page. We meet Uncle Kelly, the Prince of the Funny Funeral Story, who has family and friends howling with laughter at otherwise solemn occasions. We spend a morning with Janis and her friends at a Christmas Cookie Brunch as they bake delectable gifts for everyone on their holiday lists. And Janis's own father donates his famous fundamentalist biscuit recipe; truly a foretaste of glory divine. The Cracker Kitchen is a charming, irresistible celebration of family, storytelling, and good old-fashioned eating sure to appeal to anyone with an appreciation of Americana.
A companion to Rawlings' Cross Creek--the author's account of her life in a small Florida hamlet--this collection of traditional Southern recipes is spiced with delightful anecdotes and lore. "One of the best and most concentrated and most authentic books on Southern cooking".--Craig Claiborne. Illustrations.
Fun, craveable desserts—from even-better-than-you-remember-them homemade Pop Tarts and Oreos to brilliant original treats—are the hallmark of pastry chef Hedy Goldsmith. Celebrated in the New York Times and on Food Network for the clever and delicious dishes she creates, Hedy has a sense of humor that comes out in her sweets. Baking Out Loud includes her most sought-after recipes and many more desserts that will inspire home bakers. Hedy grew up on the kind of supermarket treats that are familiar to Americans—Cracker Jacks, Nutter Butters, coffee cakes from Entenmann’s bakery—as well as concoctions from her Easy-Bake Oven. In Baking Out Loud, she not only details how she transformed her childhood favorites into grown-up versions that are irresistible to kids and adults alike but also shares recipes that boast her signature in-your-face flavors. Twinkies were the inspiration for her Red Velvet Twinks, which combine rich chocolate cake and cream cheese filling that has a touch of tang from the addition of goat cheese. Her Chocolate Caramel Peanut Bars are the most indulgent version of a Snickers bar imaginable. And Hedy finally gives the recipe for her famous Junk in Da Trunk cookies (aka Chocolate Chunk Cookies) and Banana Toffee Panini. From cookies and bars to pies, cakes, tarts, custards, and all sorts of ice creams, Baking Out Loud is a whimsical collection of eighty inventive recipes that any home baker is going to love to make.