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.
|Publisher:||Knopf Doubleday Publishing Group|
|Edition description:||Signed Edition|
|Product dimensions:||6.40(w) x 9.40(h) x 1.70(d)|
About the Author
Hometown:New Orleans, Louisiana
Date of Birth:July 26, 1959
Place of Birth:Possum Trot, Alabama
Education:Attended Jacksonville State University for six months in 1970; attended Harvard University, 1992-1993
Most Helpful Customer Reviews
I loved this book. Bragg gives us his family's history through stories and through recipes. Each chapter ends with at least one recipe, and interspersed with the directions for the recipes is his mother's voice. Some of the stories were so funny I would begin reading the story to whichever family member was close. Something though that I found interesting was learning about things I'd heard about, like pot likker and finding out that butter beans (something I've been searching for each spring for my garden) are large lima beans. With Best Cook, the little I've read of Edna Lewis and one Southern cookbook I want to plunge a little deeper into Southern cooking. In the next year I will have to add Micheal Twitty's book to my library and whatever else I can find. Plus, there are several recipes that I plan on trying in this book.