Reviews"A beautifully written memoir... For readers who crave soul with their recipes this is a fitting tribute to foodways that are fast escaping." --Library Journal (starred review) "Readers of this book will learn about Bragg's mother's kitchen, of course, but also about what makes food good, and what role food can play in a family and in a culture. Just thinking about this book is making us hungry." --Bookish "The beloved author of All Over but the Shoutin' has written a loving tribute to his mother, the South, stories, tradition, and a disappearing way of life." --Saturday Evening Post
Dewey Edition23
SynopsisNEW YORK TIMES BESTSELLER 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 mother's 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.
LC Classification NumberTX715.2.S68B725 2018