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The best cook in the world

Author: Rick Bragg
Publisher: New York : Alfred A. Knopf, 2018.
Edition/Format:   Print book : Biography : English : First edView all editions and formats
Summary:
Presents a food memoir, cookbook, and tribute to the author's mother, sharing classic family recipes--many of them pre-dating the Civil War--and preparation secrets for such traditional fare as short ribs, biscuits, and perfect mashed potatoes. Bragg presents a food memoir, cookbook, and tribute to his mother. Margaret Bragg does not own a single cookbook, measures ingredients by "dabs" and judges "done" by look and  Read more...
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Details

Genre/Form: Cookbooks
Named Person: Rick Bragg; Rick Bragg
Material Type: Biography
Document Type: Book
All Authors / Contributors: Rick Bragg
ISBN: 9781400040414 1400040418
OCLC Number: 1041033616
Notes: "Tales from my momma's table"--Cover.
Description: x, 485 pages
Contents: Prologue: It takes a lot of rust to wipe away a General Electric --
"Them shadows get to dancin'" --
"Salt is good" --
A man who knew beans --
Sweeter, after the frost --
"A chicken ... ain't likely to ketch on" --
The fourth bear --
The falling cow --
"Hard times, come around no more" --
"A ham hock don't call for help" --
Cakes of gold --
Sis --
The second ghost --
Bitter weeds --
Still hard times for an honest man --
The pie that never was --
Ribs in the dead of night --
Clementine --
Tomatoes without taste, tomatoes without end --
Didelphis Virginiana --
Stairway to nowhere --
People who cook --
Blackberry winter --
Till it thunders --
Offerings --
Government cheese --
Sometimes the pies just call your name --
Red's --
"When Momma was all right" --
Monkey on a string --
Edna's ark --
Staggering to glory --
The runaway --
"Untimely figs" --
Spring --
Epilogue: The recipe that never was.
Responsibility: by Rick Bragg.

Abstract:

Presents a food memoir, cookbook, and tribute to the author's mother, sharing classic family recipes--many of them pre-dating the Civil War--and preparation secrets for such traditional fare as short ribs, biscuits, and perfect mashed potatoes. Bragg presents a food memoir, cookbook, and tribute to his mother. Margaret Bragg does not own a single cookbook, measures ingredients by "dabs" and judges "done" by look and smell. Her son shares classic family recipes-- many of them pre-dating the Civil War-- as well as preparation secrets for traditional Southern fare.

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