The Potlikker Papers : A Food History of the Modern South Learners subtly sophisticated recipes ranging from

subtly sophisticated recipes ranging from French classics made easy to delicious

With great skill and imagination they have collected and edited the materials

Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious

this book has exciting ideas for all occasions

and his mom's burnt tomato casserole

The Potlikker Papers : A Food History of the Modern South Learners subtly sophisticated recipes ranging fromLike 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