Greens
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€18.99
A01=Thomas Head
Adrian Miller
Author_Thomas Head
Ayden
Category=WBN
Category=WBT
collard greens
collard sandwich
consumption of greens by state
corn pone
cornbread
cultivation of greens
dandelion greens
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Eugene Walter
Gaston
greens
greens festivals
greens in Africa
ham
hot sauce
kale
Leni Sorensen
mess of greens
mustard greens
North Carolina
nutrition of greens
origin of greens
pork
potlikker
slave diet
smoked pork
South Carolina
traditional southern greens
turnip greens
vegetarian greens
Product details
- ISBN 9781469677576
- Weight: 272g
- Dimensions: 140 x 216mm
- Publication Date: 31 Aug 2023
- Publisher: The University of North Carolina Press
- Publication City/Country: US
- Product Form: Paperback
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Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the nourishing of generations of southerners. Having already been celebrated in operatic terms--composer Price Walden's "Leaves of Green" includes this lyrical note: "From age to age the South has hollered / The praises of the toothsome collard--greens now get their leafy culinary due in Thomas Head's Savor the South cookbook.
Head provides a fascinating culinary and natural history of greens in the South, as well as an overview of the many varieties of edible greens that are popular in the region. Including practical information about cultivation, selection, and preparation, Head also shows how greens are embraced around the world for their taste and healthfulness. The fifty-three recipes run from classic southern "potlikker" styles to new southern and global favorites. From Basic Southern Greens to Turnip Green Tarts to Greens Punjabi-Style, cooks will find plenty of inspiration to go green.
Head provides a fascinating culinary and natural history of greens in the South, as well as an overview of the many varieties of edible greens that are popular in the region. Including practical information about cultivation, selection, and preparation, Head also shows how greens are embraced around the world for their taste and healthfulness. The fifty-three recipes run from classic southern "potlikker" styles to new southern and global favorites. From Basic Southern Greens to Turnip Green Tarts to Greens Punjabi-Style, cooks will find plenty of inspiration to go green.
Thomas Head, a native of Louisiana, lives in Washington, D.C. He is coeditor of The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.
