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Cross Creek Cookery, by Marjorie Kinnan Rawlings
PDF Ebook Cross Creek Cookery, by Marjorie Kinnan Rawlings
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Cross Creek Cookery was compiled by Pulitzer Prize-winning author Marjorie Kinnan Rawlings at the request of readers who wanted to recreate the luscious meals described in Cross Creek -- her famous memoir of life in a Florida hamlet.
Lovers of old-fashioned, down-home cooking will treasure the recipes for Grits, Hush-Puppies, Florida Fried Fish, Orange Fluff, and Utterly Deadly Southern Pecan Pie. For more adventuresome palates, there are such unusual dishes as Minorcan Gopher Stew, Coot Surprise, Alligator-Tail Steak, Mayhaw Jelly, and Chef Huston's Cream of Peanut Soup.
Spiced with delightful anecdotes and lore, Cross Creek Cookery guides the reader through the rich culinary heritage of the deep tidal South with a loving regard for the rituals of cooking and eating. Anyone who longs for food -- and writing -- that warms the heart will find ample portions of both in this classic cookbook.
- Sales Rank: #2509760 in Books
- Published on: 1942-09-01
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 254 pages
About the Author
Awarded Pulitzer Prize in 1939 for The Yearling.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Allison Moed Tison
Great cook book. Cake recipe with Rose and vanilla was exquisite.
2 of 3 people found the following review helpful.
Nostalgia and food: great combo
By Ann L. Bellissimo
This cookbook is evocative of North Florida history. Lots of old time recipes and generally neat anecdotes.
11 of 11 people found the following review helpful.
Nearly antique but ...
By John the Reader
Over 30 years ago I found a copy of this book by Marjorie Rawlins in an English second-hand book shop and, as a former sea-cook and enthusiastic home entertainer I bought it. I cooked from it so often - particularly now living in the south - that it fell apart and I see from a note in the fly that I purchased my last replacement in 2007. This edition is even more a pleasure as it is generously illustrated by the sketches of Robert Camp.
Much more than a cook book, more than a collection of easy-to-follow recipes, each of the book's chapters has a page or two of Rawlins witty comments on life in the South, on her `help'; Idella who she clearly adores, or useful notes on technique or produce and, of course, her guests. The recipes are useful today (although Jersey Cream from her cow is a bit of a challenge) and delicious, from the percussion of her duck diner, known to bring gourmet Professors to their knees to a lyrical last chapter - "Better a dinner of herbs" - on hosting, kindness and guests.
My only hesitation in offering this review is that currently there are few who seem to have found its delights - perhaps, like our favorite beauty spots - we should keep this treasure to ourselves? But no - I urge you to read it and try those recipes. Bon Appettit!
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