Books by John T. Edge
Apple Pie
by John T. Edge
Tracing the history and lore of one of America's favorite desserts, the popular food writer follows the development of apple pie, from its English origins to its present-day variations across the country, journeying from Disney World, to the White House, to a Massachusetts Shaker community, to farmstands in Washington State, presenting fifteen varied recipes along the way. 35,000 first printing.
Copies
No copies available.
Fried Chicken: An American Story
by John T. Edge
A noted food writer celebrates one of America's quintessential contributions to world cuisine, tracing the history of fried chicken in all its manifestations across the country, from the Deep South, to a Jersey Shore hotel, to a Kansas City roadhouse, offering fifteen superlative recipes along the way. 35,000 first printing.
Copies
No copies available.
The Potlikker Papers: A Food History of the Modern South
by John T. Edge
“The one food book you must read this year."
—Southern Living
One of Christopher Kimball’s Six Favorite Books About Food
A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades
Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine.
Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock.
Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Copies
-
$19.00
The Potlikker Papers: A Food History of the Modern South
by John T. Edge
“The one food book you must read this year."
—Southern Living
One of Christopher Kimball’s Six Favorite Books About Food
A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades
Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine.
Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock.
Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Copies
No copies available.
Hamburgers and Fries: An American Story
by John T. Edge
The author of Fried Chicken and Apple Pie continues his celebration of American cuisine with a history of backyard barbecues, fast-food restaurants, and gourmet burgers, in a volume complemented by fifteen recipes. 12,500 first printing.
Copies
No copies available.
Donuts: An American Passion
by John T. Edge
A new installment of the popular series that includes Hamburgers & Fries and Apple Pie combines cultural history with a selection of recipes, in a volume that traces the doughnut's Dutch origins, its rise in 1950s America, and the contributions of popular doughnut chains.
Copies
No copies available.
House of Smoke: A Southerner Goes Searching for Home
by John T. Edge
The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he realizes that gathering at table is just one small step toward reckoning.
In this unflinching and moving memoir, John T. Edge takes us on a quest for home in a South that has both held him close and pushed him away, as he tries and fails and tries again to rewrite the stories he inherited. Born in a house where a Confederate general took his first breath and the Lost Cause narrative was gospel, troubled the violence he witnessed as a boy, Edge ran from his past, searching for a newer and better South. As founding director of the Southern Foodways Alliance and a contributor to newspapers and magazines, he told stories that showcased those possibilities.
In the process, Edge became one of the most visible and powerful voices in American food...until he found himself denounced by the audience he once guided, faced down the limits of his work, and returned to his origins to find himself once again. Beginning in Georgia and ending in Mississippi, his search spans the Deep South and charts a very American story of the truth telling and soul searching it takes to love your people and your place.
Copies
-
$30.00
The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on Wheels
by John T. Edge
It’s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more.
John T. Edge shares the recipes, special tips, and techniques. And what a menu-board: Tamarind-Glazed Fried Chicken Drummettes. Kalbi Beef Sliders. Porchetta. The lily-gilding Grilled Cheese Cheeseburger. A whole chapter’s worth of tacos—Mexican, Korean, Chinese fusion. Plus sweets, from Sweet Potato Cupcakes to an easy-to-make Cheater Soft-Serve Ice Cream. Hundreds of full-color photographs capture the lively street food gestalt and its hip and funky aesthetic, making this both an insider’s cookbook and a document of the hottest trend in American food.
Copies
No copies available.
The New Encyclopedia of Southern Culture, Vol. 7: Foodways (The New Encyclopedia of Southern Culture, 7)
by John T. Edge
When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern.
Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
Copies
-
$39.95
The New Encyclopedia of Southern Culture: Volume 7: Foodways
by John T. Edge, James G Thomas Jr, Ann J Abadie
When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern.
Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
Copies
No copies available.
The Southern Foodways Alliance Community Cookbook
by John T. Edge, Sara Roahen, Southern Foodways Alliance, Sara Camp Milam
Everybody has one in their collection. You knowone of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something fromand something foreveryone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cookspiritual Southerners of myriad ethnicities, origins, and culinary skill levels.Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the regions iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein youll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo zherbes, and apple stack cake. Youll learn traditional ways of preserving green beans, and youll come to love refried black-eyed peas.Are you hungry yet?
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.
Copies
No copies available.
The Southern Foodways Alliance Community Cookbook
by John T. Edge, Sara Roahen, Southern Foodways Alliance, Sara Camp Milam
Everybody has one in their collection. You know―one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.
Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from―and something for―everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook―spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.
Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas.
Are you hungry yet?
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.
Copies
-
$29.95
A Gracious Plenty: Recipes and Recollections from the American South
Hundreds of classic recipes capture the rich culinary traditions of the American South, introducing more than four hundred dishes representing a broad spectrum of geographical, cultural, and social influences. Reprint.
Copies
No copies available.
Southern Belly: A Food Lover's Companion
by John T. Edge
John T. Edge, "the Faulkner of Southern food" (the Miami Herald), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block cafés, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions.
In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you'll enjoy the most savory history that the South has to offer.
Copies
No copies available.
Southern Belly: The Ultimate Food Lover's Companion to the South
by John T. Edge
In the spirit of Ed Levine's New York Eats and Patricia Wells's Food Lover's Guide to Paris, this is the first-ever guide to the people and places that are institutions in Southern food. Much more than the ordinary guidebook list of every smoke shack from Hattiesburg to Hahira, Southern Belly tells the story behind the food, people, and places that have become Southern legends. Included are more than 200 eateries that run the gamut from chicken shacks, fish camps, and meat 'n' three joints; profiles of civil rights leaders; and veteran barbecue pitmasters. Fully illustrated, this book captures the soul of Southern food culture.
Copies
No copies available.