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Product info

<p/><br></br><p><b> About the Book </b></p></br></br>"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"--Amazon.com.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin' in this original regional Southern cooking classic.<br></b><br>A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the <i>nouvelle cuisine</i>, 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.<p/><br></br><p><b> About the Author </b></p></br></br>Ernest Matthew Mickler received a master's degree in fine arts from Mills College before embarking on his true mission as a culinary cultural preservationist. Ernie died in 1988, but his classic cookbook, and all the stories enshrined within its pages, live on.

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