The Potlikker Papers : A Food History of the Modern South Learners This cookbook will inspire beginners

This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself

Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious

proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should

With great skill and imagination they have collected and edited the materials

This wide fan base will be pleased to see the release of this dynamic duo's newest cookbook with accessible and easy recipes for home cooks

The Potlikker Papers : A Food History of the Modern South Learners This cookbook will inspire beginnersLike great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential