The Best Cook in the World: Tales from My Momma's Table (Thorndike Press Large Print Biographies and Memoirs)

About this book

From the beloved best-selling author of All Over but the Shoutin a delectable rollicking food memoir cookbook and loving tribute to a region a vanishing history a family and especially to his mother. Including seventy-four mouthwatering Bragg family recipes for classic southern dishes passed down through generations. Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know hon just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes corn pudding redeye gravy pinto beans and hambone stewed cabbage short ribs chicken and dressing biscuits and butter rolls. Many of her recipes recorded here for the first time pre-date the Civil War handed down skillet by skillet from one generation of Braggs to the next. In The Best Cook in the World Rick Bragg finally preserves his heritage by telling the stories that framed his mothers cooking and education from childhood into old age. Because good food always has a good story and a recipe writes Bragg is a story like anything else.