A Love Affair with Southern Cooking (76 page)

pearsonfarm.com. U.S. Grade #1 fancy pecans: pieces or halves, plain, roasted and salted, spiced, or chocolate-dipped.

pnuts.net. Blister-fried peanuts, spiced or chocolate-coated peanuts.

priesters.com. Gloriously fresh pecans, in the shell or out, roasted or raw plus various candied pecans. Priester’s has been shelling and packing the South’s finest pecans since 1935.

sunnylandfarms.com. Not just Georgia pecans; that means almonds, Brazil nuts, cashews, English walnuts, hazelnuts, macadamias, peanuts, pistachios, and hard-to-find black walnuts.

werenuts.com. Truly fresh pecans large and small, plain and fancy, plus almonds, black walnuts, Brazil nuts, cashews, and macadamias.

Wild Hickory Nuts

It takes about four hours to extract one pound of “meat” from wild hickory nuts, which explains why the shelled are so expensive. Still, if you’ve ever tried to do the job yourself, you will happily pay top dollar.

pinenut.com/hickory-nuts.htm. Five-pound boxes of ready-to-shell hickory nuts.

rayshickorynuts.com. Shelled hickory nuts by the pound; there’s a one-pound minimum.

wildpantry.com. Shelled hickory nuts in one-pound bags.

Pottery

There are hundreds of fine potteries scattered about the South, but not all of them offer a good variety of
functional
cookware and/or tableware. These do:

bulldogpottery.com. Bruce Gholson’s one-of-a-kind glazed vases, salad bowls, and other serving pieces plus Samantha Henneke’s whimsical ceramic tiles.

cadyclayworks.com. Contemporary tableware, much of it with layered glazes—blue/green, orange/brown, etc. Also lidded stoneware casseroles.

chickenbridgepottery.com. Rusty Sieck’s jugs and mugs, platters, bowls, and serving pieces are colorful, contemporary, and ever-changing.

gailpittman.com. Arguably Mississippi’s most popular artist, Gail Pittman hand-decorates tableware in colorful designs, from the geometric to the floral.

Hickory
Hill Pottery.
No website; phone: 1-910-464-3166. Daniel Marley’s utilitarian glazed earthenware and stoneware (pie plates, angel food cake “pans,” casseroles, spoon holders, pitchers, pour bowls). Also tableware in classic shapes and simple glazes (blues, yellows, browns, white; some spatterware).

jugtownware.com. Classic country tableware and cookware: casseroles, pie plates, pour bowls, soup tureens glazed in blues, grays, bronzy greens (“frogskin”), mustardy yellows, rusts, and brown (“tobacco spit”).

peterspottery.net. The four Woods brothers turn out plates, bowls, pitchers, and platters with unique “marbleized” glazes (mostly blues, rusts, and greens).

siglindascarpa.com. Unglazed, terra-cotta–colored stone-ware roasters, casseroles, fish poachers, bean pots, and paella “pans” that can be used both in the oven and on the stovetop. Also glazed pitchers, teapots, platters, serving pieces.

westmoorepottery.com. Reproductions of seventeenth-, eighteenth-, and nineteenth-century redware, greenware, and salt-glazed stoneware including some Moravian plates and platters of intricate design. Also here: the candlesticks, goblets, bowls, and decanters of Virginia glass-blowers John Pierce and Dave Byerly. These, too, are reproductions, in this case, of early European designs.

Syrups, Honeys, and Molasses

Cane syrup:

steensyrup.com. Aromatic pure sugarcane syrup; good for baking, for glazing hams and meat loaves, and as an all around sweetener.

Sorghum molasses (sweet sorghum):

newsomscountryham.com.

smokiesstore.org. Jars of the Smoky Mountains favorite made the age-old way.

springhillmerchant.com. North Carolina sorghum in 20-ounce Mason jars.

Sourwood honey:

Appalachian “gold,” a varietal mountain honey with a buttery caramel flavor. Perfect for biscuits, perfect for baking. Because of the sourwood’s intensely fragrant, cascading white blossoms, some mountain folk call it “the lily-of-the-valley tree.”

exclusiveconcepts.com. Sourwood honey in one-pound jars. Also tupelo honey.

fourseasonstreasures.com. Sourwood honey with comb in 44-ounce jars.

mtnhoney.com. Honey in the bottle or honey in the comb. Also beeswax candles and frozen bee pollen.

sourwoodhoney.com. Beekeeper Chuck Norton’s raw sourwood honey (“the most flavorful you can buy”) in jars small, medium, and large.

Tupelo honey:

The Deep South favorite that’s gained considerable cachet ever since it appeared in the movie
Ulee’s Gold
(1997). The most expensive of southern varietal honeys, tupelo honey is made from the snowy blossoms of the white tupelo gum, which bloom in April and May in the Apalachicola, Choctahatchee, and Ochlockonee river valleys of northwest Florida. Top-quality pure tupelo honey is gold with glints of green. It is smooth and sweet and thanks to its high levulose content, it will never crystallize.

armsteadsporch.com. Slim 20-ounce fluted bottles of tupelo honey from the Savannah Bee Company.

floridatupelohoney.com. Unadulterated raw tupelo honey from the Smiley Apiaries, unfiltered and unheated.

dutchgoldhoney.com. One-pound jars of pure tupelo honey.

lltupelohoney.com. Jars and jugs from 12 ounces to 2½ gallons.

Wild unprocessed honey:

newsomgcountryham.com

Wines

thevirginiacompany.com. Carefully selected wines from Virginia’s best vineyards.

Allison-Lewis, Linda.
Kentucky’s Best.
Lexington: The University Press of Kentucky, 1998.

The American Heritage Cookbook and Illustrated History of American Eating and Drinking.
New York: American Heritage Publishing, 1964.

Anderson, Jean.
The American Century Cookbook.
New York: Clarkson Potter, 1997.

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The Grass Roots Cookbook.
New York: Times Books, 1977.

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Recipes from America’s Restored Villages.
New York: Doubleday, 1975.

Apple, R. W., Jr.
Apple’s America.
New York: North Point Press, 2005.

Arnett, Earl, Robert J. Brugger, and Edward C. Papenfuse.
Maryland: A New Guide to the Old Line State.
2nd ed. Baltimore and London: The Johns Hopkins University Press, 1999.

Auburn Entertains.
Compiled by Helen Baggett, Jeanne Blackwell, and Lucy Littleton. Nashville: Rutledge Hill Press, 1983.

Barker, Ben, and Karen Barker.
Not Afraid of Flavor: Recipes from Magnolia Grill.
Chapel Hill: University of North Carolina Press, 2000.

Barker, Karen.
Sweet Stuff: Karen Barker’s American Desserts.
Chapel Hill: University of North Carolina Press, 2004.

Bartram, William.
Travels of William Bartram.
Facsimile edition of the original printed in Philadelphia in 1791, edited by Mark Van Doren. New York: Dover Publications, undated.

Beard, James.
James Beard’s American Cookery.
Boston: Little, Brown, 1972.

Beaumont Inn Special Recipes.
Compiled by Mary Elizabeth Dedman and Thomas Curry Dedman, Jr. Louisville, KY: Allegra Print & Imaging, 1983.

Best of the Best from Louisiana: Selected Recipes from Louisiana’s Favorite Cookbooks.
Edited by Gwen McKee and Barbara Moseley. Baton Rouge, LA: Quail Ridge Press, 1984.

Bethabara Moravian Cook Book
. 7th ed. Compiled by the Women’s Fellowship, Bethabara Moravian Church, Winston-Salem, NC, 1981.

The Black Family Reunion Cookbook: Recipes and Food Memories.
Compiled by the National Council of Negro Women. New York: Fireside, 1993.

Botkin, B. A.
A Treasury of American Folklore.
New York: Crown, 1944.

Brazile, Donna L.
Cooking with Grease: Stirring the Pots in American Politics.
New York: Simon and Schuster, 2004.

Brown, Dale, and the editors of Time-Life Books.
American Cooking.
New York: Time-Life Books, 1968.

Brown, Marion.
The Southern Cook Book.
Chapel Hill: University of North Carolina Press, 1951.

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Marion Brown’s Southern Cook Book.
New ed. Chapel Hill: University of North Carolina Press, 1968.

Bryan, Lettice.
The Kentucky Housewife
(1839). Facsimile of the first edition with a new introduction
by Bill Neal. Columbia: University of South Carolina Press, 1991.

Butter ’n’ Love Recipes.
Produced by the Crossnore Presbyterian Church, Crossnore, NC. Pleasanton, KS: Fundcraft Publishing, 1982.

Cabbage Patch Famous Kentucky Recipes.
Compiled by the Cabbage Patch Circle, Louisville, KY, 1952.

Cane River Cuisine.
Published by The Service League of Natchitoches, Louisiana, Inc. Memphis: Wimmer, 1974.

Cannon, Poppy, and Patricia Brooks.
The Presidents’ Cookbook: Practical Recipes from George Washington to the Present.
New York: Funk & Wagnalls, 1968.

The Carolina Collection.
Published by The Junior League of Fayetteville, Inc. Fayetteville, NC, 1978.

Celebrations on the Bayou.
Published by The Junior League of Monroe, Inc. Monroe, LA: Cotton Bayou Publications, 1989.

Charleston Receipts.
Published by The Junior League of Charleston, Inc. Charleston, SC: Walker, Evans & Cogswell Company, 1950.

Charleston Receipts Repeats.
Published by The Junior League of Charleston, Inc. Charleston, SC: Walker, Evans & Cogswell Company, 1986.

Charleston Recollections and Receipts: Rose P. Ravenel’s Cookbook.
Edited by Elizabeth Ravenel Harrigan. Columbia: University of South Carolina Press, 1989.

The Charlotte Cookbook.
Published by The Junior League of Charlotte, Inc., Charlotte, NC, 1971.

Church Mouse Cook Book.
Compiled by the women of St. Paul’s Episcopal Church, Ivy, VA, 1964.

Claiborne, Craig.
Craig Claiborne’s Southern Cooking.
New York: Times Books, 1987.

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Craig Claiborne’s The New York Times Food Encyclopedia.
New York: Times Books, 1985.

Collin, Rima, and Richard Collin.
The New Orleans Cookbook.
New York: Alfred A. Knopf, 1979.

Colquitt, Harriet Ross.
The Savannah Cook Book
. Introduction by Ogden Nash. New York: J. J. Little and Ives, 1933.

Come On In! Recipes from The Junior League of Jackson, Mississippi.
Published by The Junior League of Jackson, Inc. Printed in Japan, 1991.

Conroy, Pat.
The Pat Conroy Cookbook: Recipes of My Life.
Recipes developed by Suzanne Williamson Pollak. New York: Nan A. Talese (Doubleday), 2004.

Cook Book.
Compiled by the W.S.C.S. Methodist Church of Tate, GA, 1953.

A Cook’s Tour of Athens.
Compiled by The Junior Assembly of Athens, Georgia, 1963.

The Cooking Book.
Published by The Junior League of Louisville, Inc. Jeffersontown, KY: Reynolds-Foley, 1978.

Cooking with Sunshine.
Sunkist Kitchens, Sunkist Growers, Inc. B. J. Doerfling, recipe coordinator. New York: Atheneum, 1986.

The Cotton Country Collection.
Published by The Junior League of Monroe, Inc., Monroe, LA, 1972.

Council, Mildred.
Mama Dip’s Family Cookbook.
Chapel Hill: University of North Carolina Press, 2005.

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Mama Dip’s Kitchen.
Chapel Hill: University of North Carolina Press, 1999.

Coyle, L. Patrick.
The World Encyclopedia of Food.
New York: Facts On File, 1982.

Dabney, Joseph E.
Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking.
Nashville: Cumberland House, 1998.

Darden, Norma Jean, and Carole Darden.
Spoonbread and Strawberry Wine.
Garden City, NY: Doubleday, 1978.

Davidson, Alan.
The Oxford Companion to Food.
Oxford and New York: Oxford University Press, 1999.

DeBolt, Margaret Wayt, with Emma Rylander Law and Carter Olive.
Georgia Entertains.
Nashville: Rutledge Hill Press, 1983.

DeMers, John.
Arnaud’s Creole Cookbook.
New York: Simon and Schuster, 1988.

Dining at Monticello in Good Taste and Abundance.
Edited and with recipes by Damon Lee Fowler. Chapel Hill: University of North Carolina Press, 2005.

Doar, David.
Rice and Rice Planting in the South Carolina Low Country
. Edited by E. Milby Burton. Charleston, SC: 1936.

DuBose, Sybil.
The Pastors’ Wives Cookbook.
Memphis, TN: Wimmer Brothers Books, 1978.

Dull, Mrs. S. R.
Southern Cooking.
1928. Revised ed. New York: Grosset & Dunlap, 1968.

Dyer, Ceil.
The Carter Family Favorites Cookbook.
New York: Delacorte Press/Eleanor Friede, 1976.

Edge, John T.
A Gracious Plenty: Recipes and Reflections from the American South.
New York: HP Books, 2002.

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Fried Chicken: An American Story.
New York: Putnam Publishing Group, 2004.

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Southern Belly: The Ultimate Food Lover’s Guide to the South.
Atlanta: Hill Street Press, 2002.

Egerton, John.
Southern Food: At Home, on the Road, in History.
New York: Alfred A. Knopf, 1987.

The Farmington Cookbook.
A fund-raiser published to benefit Farmington, an 1810 Federal-style Kentucky home designed by Thomas Jefferson. Louisville, KY: Courier-Journal Lithographing, 1968.

Favorite Recipes of the Lower Cape Fear.
Published by the Ministering Circle, Wilmington, NC. Revised ed., 1980.

Feibleman, Peter S., and the editors of Time-Life Books.
American Cooking: Creole and Acadian.
New York: Time-Life Books, 1971.

Flexner, Marion.
Out of Kentucky Kitchens.
New York: American Legacy Press, 1949.

Follett, Richard.
The Sugar Masters: Planters and Slaves in Louisiana’s Cane World, 1820–1860
. Baton Rouge: Louisiana State University Press, 2005.

Folse, John D.
The Encyclopedia of Cajun and Creole Cuisine.
Gonzales, LA: Chef John Folse & Company Publishing, 2004.

Food Editors’ Hometown Favorites Cookbook.
Edited by Barbara Gibbs Ostmann and Jane Baker for The Food Editors and Writers Association, Inc. Maplewood, NJ: Hammond, 1984.

Foods that Rate at NC State.
Compiled by the State College Woman’s Club of the North Carolina State College of Agriculture and Engineering: Raleigh, 1948.

Footsteps in the Kitchen: Heritage and Contemporary Recipes from the Pencsak, Mumford, Gibson, and Reed Extended Families.
Compiled and edited by Nancy Mumford Pencsak in association with Chef Marion Gibson. Dallas: Nancy Mumford Pencsak, 2003.

Fowler, Damon Lee.
Damon Lee Fowler’s New Southern Baking: Classic Flavors for Today’s Cooks.
New York: Simon and Schuster, 2005.

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Damon Lee Fowler’s New Southern Kitchen: Traditional Flavors for Contemporary Cooks.
New York: Simon and Schuster, 2002.

Fox, Minnie C.
The Blue Grass Cook Book
, 1904. Facsimile of the first edition with a new introduction by Toni Tipton-Martin. Lexington: University of Kentucky Press, 2005.

From North Carolina Kitchens: Favorite Recipes Old and New.
Compiled by the North Carolina Federation of Home Demonstration Clubs. Raleigh: North Carolina State College Press, 1953.

From the Heart of Our Kitchen: Cooking with the Bread Lady and Friends.
Compiled by the Kathryn F. Rhodes Liver Transplant Committee. Raleigh, NC: Marblehead Printing and Publishing Co., 1997.

Fullinwider, Rowena J., James A. Crutchfield, and Winette Sparkman Jeffery.
Celebrate Virginia! Cookbook.
Nashville: Cool Springs Press, 2002.

Full Moon, High Tide: Tastes and Traditions of the Lowcountry.
Compiled by the Beaufort (SC) Academy. Memphis: Wimmer Cookbooks, 2001.

Furrh, Mary Leigh, and Jo Barksdale.
Great Desserts of the South.
Gretna, LA: Pelican Publishing Company, 1988.

Fussell, Betty.
Crazy for Corn.
New York: HarperPerennial, 1995.

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I Hear America Cooking.
New York: Viking, 1986.

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The Story of Corn.
New York: Alfred A. Knopf, 1992.

Gantt, Jesse Edward, Jr., and Veronica Davis Gerald.
The Ultimate Gullah Cookbook.
Beaufort, SC: Sands Publishing Company, 2003.

Garner, Bob.
North Carolina Barbecue.
Winston-Salem, NC: John F. Blair, Publisher, 1996.

Gasparilla Cookbook: Favorite Florida West Coast Recipes.
Compiled by The Junior League of Tampa, Inc., 1961.

Good Recipes by Athens’ Housewives.
Compiled by Circle 6 of Athens, GA, 1916–1917.

Gracious Goodness!
Compiled by The Junior League of Macon, Georgia, Inc. Memphis: Wimmer, 1981.

Great Baking Begins with White Lily Flour.
Produced by the White Lily Foods Company, Knoxville, TN. Des Moines: Meredith Publishing, 1982.

Guste, Roy F., Jr.
Antoine’s Since 1840 Cookbook.
New York: W. W. Norton, 1980.

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The Restaurants of New Orleans.
New York: W. W. Norton, 1982.

Hanley, Rosemary, and Peter Hanley.
America’s Best Recipes: State Fair Blue Ribbon Winners.
Boston: Little, Brown, 1983.

Harris, Jessica B.
The Africa Cookbook.
New York: Simon and Schuster, 1998.

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Beyond Gumbo: Creole Fusion Food from the Atlantic Rim.
New York: Simon and Schuster, 2003.

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Iron Pots & Wooden Spoons: Africa’s Gifts to New World Cooking.
Fireside edition. New York: Simon and Schuster, 1999.

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The Welcome Table: African-American Heritage Cooking.
New York: Simon and Schuster, 1996.

Hartley, Dorothy.
Food in England.
London: MacDonald & Company, 1954.

Hays, Constance L.
The Real Thing: Truth and Power at the Coca-Cola Company.
New York: Random House, 2004.

Hearn, Lafcadio.
Lafcadio Hearn’s Creole Cook Book.
Facsimile edition with added drawings and writings made during Hearn’s stay in New Orleans from 1877 to 1887. Gretna, LA: Pelican Publishing Company, 1990.

Heritage Corn Meal Cookery.
Compiled by York Kiker for the North Carolina Department of Agriculture, Markets Division; published by the North Carolina Corn Millers Association. Raleigh: Litho Industries, Inc., 1970.

Heritage Recipes.
Compiled by the Haywood County Extension Homemakers. Waynesville, NC: 1971.

Hess, John L., and Karen Hess.
The Taste of America.
New York: Viking/Grossman, 1977.

Hess, Karen.
The Carolina Rice Kitchen: The African Connection.
Featuring in facsimile:
Carolina Rice Cook Book
(1901). Mrs. Samuel G. Stoney. Columbia: University of South Carolina Press, 1992.

Hewitt, Jean.
The New York Times Southern Heritage Cookbook.
New York: G. P. Putnam’s Sons, 1972.