2024 the best black eyed pea recipe review

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Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right?�

Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl� technique thought up by skilled African American cooks.

Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water.

What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a m�lange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.

ASIN ‏ : ‎ B00XRCXZ6O
Publisher ‏ : ‎ The History Press (May 14, 2011)
Publication date ‏ : ‎ May 14, 2011
Language ‏ : ‎ English
File size ‏ : ‎ 7905 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 243 pages
Reviewer: Russell J. Sanders
Rating: 5.0 out of 5 stars
Title: A cook's treasure
Review: I’m a Texan, and while we fought for the South in the Civil War, I’m not sure our state was ever fully accepted as a Southern State. As for our food, much of it is very Southern indeed, while most of it shows the influence of Mexico decidedly. But I love the true food of the South—the fried okra, the fried green tomatoes, the Southern fried chicken, the greens, the grits, the gravy and biscuits. We get all that here in Texas, but it is best when served from a kitchen in the Carolinas, Georgia, Alabama, and the lot. And that love for Southern food is what drew me to Rick McDaniel’s An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & Whole Hog Barbecue. This book is indeed irresistible. McDaniel has done his homework, and his tales are fascinating, filling us in on when a recipe was first introduced into Southern culture and from whence it came (or how it evolved from its origins into a Southern delicacy.) And along the way, the book is chockful of authentic recipes, transcribed for modern cooks. I haven’t tried making any of them, but many of the dishes I’m familiar with are prepared just the way I do ‘em. A cook wanting to delve into Southern lore and food absolutely needs this book.

Reviewer: Lydia
Rating: 4.0 out of 5 stars
Title: History with Flavor
Review: Really enjoyed the food origins and anecdotal information to set the scene. I wish it were longer as I love the anthropology of foodways!

Reviewer: Suzanne
Rating: 5.0 out of 5 stars
Title: Southern Cookbook Food Review
Review: I was raised in the deep South. This is one of the best cookbooks on Southern Cooking. I love this book and I know real, true Southern Cooking. This is great and the history of the food is very interesting. I want to send this to some of my "Yankee Friends", so they can learn how to cook Southern style. Thank you Mr. Rick McDaniel for all of your hard work, it shows in your book.

Reviewer: Sams Dad
Rating: 4.0 out of 5 stars
Title: AN IRRESSISTIBLE HISORY OF SOUTHERN FOOD
Review: This is another FUN COOK TO READ AND USE THE RECIPES. I GAVE IT 4 STARTS BECAUSE THE AUTHOR OF THE BOOK DID NOT PUT IN A SOUTHERN FAVORITE DISH THAT IS COOKED IN EASTERN NORTH CAROLINA, CHICKEN PASTRY OR as it is called inWESTERN NORTH CAOLINA CHICKEN AND DUMPLINS. When you make Chicken Pastry, you boil the HEN, or Fryer with lots of onions, celery, and add CHICKEN BASE [ANNE'S CHICKEN BASE MADE IN AYDEN, N.C.] TO GIVE MORE FAVLORE. YOU TAKE OUT THE HEN AFTER IT HAS BEEN COOKED OR FALLING OFF THE BONE. DRAIN THE BROTH BEFORE YOU MAKE THE PASTRY. TO MAKE THE PASTRY: MIX UP PLAN FLOUR, SALT, BAKING POWDER, WITH EITHER1/2 CUP MILK AND 1/2 CUP BROTH, OR 1 CUP BROTH. MADE A DOUGH, THEN ROLL OUT THE DOUGH UNTIL VERY THIN CUT INTO STRIPS OR SQUARES AND PUT THE DOUGH INTO SLOWELY BOILING BROTH, LET THAT COOK ABOUT 5 MINUTES, THEN PUSH IT DOWN AND ADD THE NEXT ROW OF DOUGH. While the dough is cooking, CUT THE MEAT OFF THE CHICKEN , after you have cooked all the dough, put the CHICKEN en back into the pot and cook a few minutes more. You can add a can or a box or 1/2 box of frozen baby green peas,. In addition, you can add carrots cut up two or three inch pieces before you take out the chicken.OR YOU CAN PURCASE A BOX OF ANNE'S DUMPLINES OR ANY OTHER BRAND OF FROZEN DOUGHT THAT HAS BEEN PREPARED SO ALL YOU DO IS PLACE THE PASTRY DOUGH INTO THE POT AS DIRECTORED. COOK THE PASTRY LONGER THAN THE PACKAGES TELLS YOU.I DID NOT GO BACK AND READ THIS SO IF THERE ARE IN ERRORS, SO BE IT.

Reviewer: Maine rose
Rating: 3.0 out of 5 stars
Title: Deceiving
Review: Almost NO history of the foods used in each receipt. VERY disappointing. Standard common recipes, nice format though. Nicely illustrated

Reviewer: Robert E Johnson
Rating: 5.0 out of 5 stars
Title: One of the Better Books on Southern Fare
Review: If you love Southern food or just Southern culture in general this is a great book. The recipes are some of the truly old ways to cook food from the south. Was even surprised to find the hint about making iced tea non-bitter. Just enjoyable reading and some great cooking!

Reviewer: Doreen Thompson
Rating: 4.0 out of 5 stars
Title: Enjoyed the book
Review: Enjoyed the book. However, while the book acknowledges the profound contribution of African-Americans to Southern Foods. the author thinks gumbo could have originated from bouillabaisse. Got there because he focused on the roux and the Arcadians and not on the African name of the dish (book recognizes that the name is derived from the name for Okra in one African dialect but ignores this) or the configuration of the dish ( I visited Senegal some years ago and had an okra and seafood stew similar to Louisiana Gumbo called soupoukandia). As the book references culinary history, it could have benefited from a deeper look into the African impact on Southern foods. Clearly, Louisiana Gumbo is influenced by the many cultures in Louisiana.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: This is a wonderful book for anyone interested in the southern cooking and ...
Review: This is a wonderful book for anyone interested in the southern cooking and how it came to be. Excellent recipes.