Southern food : at home, on the road, in history / John Egerton ; with a special assist from Ann Bleidt Egerton and with photographs by Al Clayton.

Format:

Book

Author/Creator:

Egerton, John

Egerton, Ann Bleidt, author.

Contributor:

Clayton, Al, 1934-2014, photographer.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American--Southern style.

Cooking, American.

Restaurants--Southern States--Directories.

Restaurants.

Southern States.

Genre:

Directories.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

viii, 408 pages : illustrations ; 24 cm

Place of Publication:

Chapel Hill : The University of North Carolina Press, 1993.

Summary:

Egerton explores southern food in over 200 restaurants in 11 southern states, describing each establishment's specialties and recounting his conversations with owners, cooks, waiters, and customers. More than 150 regional recipes are featured, including barbecue, spoonbread, muscadine jam, and key lime pie, with information about each one.

Contents:

Preface to the Paperback Edition

Introduction: "Take Out and Help Yourself"

Pass and Repast: A Gastronomical View of the South

Eating Out: Southern Food in Restaurants. Breakfast, Lunch, Family-Style, Dinner, Louisiana, By the Waters, On the Barbecue Circuit, All Over the South

Eating In: Southern Food at Home. Accompaniments, Beverages, Breads, Main Dishes, Side Dishes, Sweets

Conclusion: "An Elegant Sufficiency".

Notes:

"A Chapel Hill book"--half title page.

Originally published: New York : Alfred A. Knopf, Inc., 1987.

Includes bibliographical references (pages 352-382) and indexes.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

0807844179

OCLC:

27145591