Craig Claiborne's Southern Cooking
Southern cooking is the "vastest and most varied of all traditional and regional cooking in this country," Claiborne states. Soul food, Creole, Cajun, Tex-Mex, and barbecue are delicious subdivisions. Claiborne has written close to 20 cookbooks, and the clarity of his recipes and the acumen of his mind and tastebuds is unquestionable. Cheese-straws, Cajun popcorn, Jeff Davis pie, North Carolina chopped barbecue sandwich, it's all mouthwatering. Major recipes are presented in several versions. This is a fine selection, arranged by course, from a region which is the subject of scores of specialty recipe collections. Highly recommended. SPCopyright 1987 Reed Business Information, Inc.--This text refers to an alternateHardcoveredition.