Description
Collects down-home recipes for the soups and stews of the American South, including gumbo, jambalaya, burgoo, and Brunswick stew.
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Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year. Often passed down through the generations, the dishes detailed in this book are cherished and shared at family gatherings, holiday feasts, and community suppers throughout the seasons. These recipes serve up soups and stews seasoned with history—from Nathalie Dupree's Lowcountry Okra and Shrimp Gumbo to Summer Squash Soup with Black Pepper and Thyme, to Collard Greens with Pot Likker and Dumplings—offering us a glimpse of how people farmed, cooked, and continue to celebrate life over time.
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