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Enjoy mouthwatering, easy-to-prepare White Trash recipes from the deep South, including Red Beans & Rice, Mustard Greens, Venison Roast, Jail-House Chili, Mamma Two's Pralines and much more. This wonderful collection of delicious recipes, combined with Ernest Mickler's humorous, story-telling style commentary on life in the south, is a must for your kitchen cook book collection.

White Trash Cooking also makes a fun, unique gift that will be appreciated by hard-to-buy-for men and women alike.

"'White Trash Cooking' is a marvelous and genuine book." Vogue, Reviewed by Kafka. "Backwoods wisdom....You'll be glad you stopped by." Barbara Small Press, Reviewed by Smith, Sarah-Janette.

From the author: The first thing you've got to understand is that there's white trash and there's White Trash. Manners and pride separate the two. Common white trash has very little in the way of pride, and manners to speak of, and hardly any respect for anybody or anything. But where I come from, you never failed to say "yes ma'm" and "no sir," never sat on a made-up bed (or put your hat on it), never opened someone else's icebox, never left food on your plate, never left the table without permission, and never forgot to say "thank you" for the teeniest favor. That's the way the ones before us were raised and that's the way they raised us in the South.

If you live in the South, you know that the old White Trash tradition of cooking is still very much alive, especially in the country. This tradition of cooking is different from "Soul Food". White Trash food is not as highly seasoned, it's not as greasy and you don't cook it as long. Of course, there's no denying that Soul Food is a kissin' cousin.

If someone asked me what sets WhiteTrash cooking aside from other kinds of cooking, I would have to name three of the ingredients: saltmeat, cornmeal, and molasses. Every vegetable eaten is seasoned with saltmeat, bacon or ham. Cornbread, made with pure cornmeal, is a must with every meal, especially if there's pot liquor. And many foods are rolled in cornmeal before they are fried. Of course nothing makes cornbread better than a spoon or two of bacon drippings and molasses. For the sweetest pies and pones you ever sunk a tooth into, molasses is the one ingredient you can't find a substitute for. And a little bit of it, used on the side, can top off the flavors of most Southern food, even a day-old biscuit.

With this cook book, you'll soon find out like the best Southern cooks that there are many ways to fix the same thing, and before long you'll be preparing these dishes with your eyes closed, with the very basics of southern cooking just at your fingertips. I know you'll want to place this cookbook next to the Holy Bible on your coffee table (I know you've got a coffee table with Polaroid snapshots under the glass).

ISBN:0898151899; Author:Mickler, Ernest; Publisher:Ten Speed; Format:Spiral; 134pages

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