Bøger i The Southern Table serien

Illuminate New Orlean's open embrace of alcohol, both in religious and secular life, while delving into the myths, traditions, and personalities that have made the city a destination for imbibing tourists and a mecca for mixologists.

Shares more than 150 of Cassandra Harrell's personal and family recipes, from Big Mama's Neck Bone Soup to Harrell's own low-cholesterol, low-sodium Country Black-eyed Peas and Okra. Recipes range from modern favourites like hush puppies, barbecue, and Tennessee-style coleslaw, to lesser-known dishes such as hoecakes and mayonnaise drop rolls.

Showcases regional dishes and cooking styles associated with the "German Coast", a part of southeastern Louisiana located along the Mississippi River north of New Orleans. This rural community produced a vibrant cuisine comprised of classic New Orleans Creole dishes that also feature rustic Cajun flavors and ingredients.

For over four decades, John Coykendall's passion has been preserving the farm heritage of a small community in rural southeastern Louisiana. In Preserving Our Roots: My Journey to Save Seeds and Stories, Coykendall shares a wealth of materials collected in his journals, ensuring they are passed on to future generations.

Every year on March 19, Roman Catholic churches and households in and around New Orleans celebrate St. Joseph's Day. Sandra Scalise Juneau expertly documents the stories, recipes, and religious symbolism of this rich tradition passed down through multiple generations.

Tells the story of Sicilian immigrants and their communities through the lens of food, exploring the ways traditional Sicilian dishes such as pasta and olive salad became a part of - and were in turn changed by - the existing food culture in New Orleans.