The Other Side of Southern Food — First Edition Pre-order
The Other Side of Southern Food — First Edition Pre-orderThere are two kinds of Louisiana food. The kind that gets on TV — gumbo, crawfish étouffée, bread pudding with whiskey sauce. And then there's everything else.The food that fed actual families. The food that didn't need a restaurant.Cornflakes and peanut butter and syrup squares. Fried salt meat and gravy over white rice. Pot likker sopped up with day-old cornbread. Cracklin bread. Egg custard pie. Calas — the rice fritters that Creole women sold in the French Quarter before anyone was writing any of it down.Dishes that grandmothers made without recipes because everyone already knew how. Until one day, they didn't.The Other Side of Southern Food is a Louisiana cookbook about the dishes the South forgot. Not the famous ones. The ones that fed generations and quietly disappeared from the table. This book writes them back down — the recipes, the stories, and where they came from.Pre-order the first edition. Signed and numbered. Your name goes in the acknowledgments.
Get it → edlamarrs.gumroad.com