More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin in this original regional Southern cooking classic.
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. 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.
About the Author
Mickler was born and raised in Palm Valley, Florida, a cabbage-palm swamp near St. Augustine. After a two year try at writing and singing country music and working making birds from driftwood and shells, he earned a Bachelor of Fine Arts Degree. He moved to California and went to Mills College and earned a Master of Fine Arts degree.