| Edition |
Second edition. |
| Description |
1 online resource |
|
data file rda |
| Bibliography |
Includes bibliographical references and index. |
| Note |
Description based on online resource; title from digital title page (viewed on August 02, 2022). |
| Contents |
The rice kitchen of the South Carolina Low Country -- To boil the rice -- Pilau and its kind -- The rice casseroles of SC -- Hoppin' John and other bean pilaus of the African Diaspora -- Rice soups -- The rice breads of South Carolina -- Sweet rice dishes of South Carolina -- Rice in invalid cookery -- A few words on the Carolina Rice Cook Book and its contributors -- The facsimile -- Appendix 1. Errata in the text of the Carolina rice cook book -- Appendix 2. Recipes for making bread, andc., from rice flour, ostensibly from the Charleston gazette, as they appear in the Confederate receipt book (1863) -- Appendix 3. A brief glossary. |
| Summary |
"Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called 'Carolina Gold'? The rice kitchen of early Carolina was the result of a myriad of influences--Persian, Arab, French, English, African--but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice."--Back cover. |
| Subject |
Cooking (Rice) -- History.
|
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Rice -- South Carolina -- History.
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African American cooking -- History.
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COOKING / History.
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African American cooking.
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Cooking (Rice)
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Rice.
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South Carolina. https://id.oclc.org/worldcat/entity/E39PBJr7Wpv4bHJGy3vdyRw6Kd
|
| Genre/Form |
cookbooks.
|
|
History.
|
|
Cookbooks.
|
| Added Author |
Stoney, Samuel G., Mrs.
Carolina rice cook book. 2022.
|
| Other Form: |
Print version: 1643363409 9781643363400 (OCoLC)1322812061 |
| ISBN |
9781643363417 electronic book |
|
1643363417 electronic book |
|
