The Carolina Table: North Carolina Writers on Food

At the intersection of food and story, The Carolina Table offers dozens of stories by Tar Heel writers about the best meal, food memory, noteworthy family tradition, cherished food ritual, dreaded food ritual, fail-safe recipes, worst recipe, worst meal, funniest meal. Written by many of the state's best-known novelists, journalists, and chefs.

Publisher Marketing: Table of Contents "Home in Mind" Sheila Smith McKoy Introduction The Rooster, the Rattlesnake, and the Hydrangea Bush Randall Kenan Someone's in the Kitchen Jaki Shelton Green Singing Tables Jill McCorkle Remembering the Cake Wayne Caldwell Ruby's Kitchen Fran McCullough So, a Yankee Walks into a North Carolina Kitchen . . . Lenard D. Moore An Onslow County Tradition Lee Smith The Recipe Box Carolina Flavor Celia Rivenbark Grape (Hull Pie) Expectations on Highway 117 Bridgette A. Lacy Mater Day William Ferris Mama Dip's: A Celebration of Southern Food and Music Daniel H. Wallace The Mesopotamia of Pork Bill Smith Hard Crab Stew Jeffery Beam "The Crab King" Moreton Neal Putting on the Grits Adventures in Eating Sophia Woo Vulnerability Emily Wallace Orange You Glad Marianne Gingher Pie Love You, Cake Do Without You Paul Cuadros Pollo a la Brasa Keeps Turning in North Carolina Elizabeth S.D. Engelhardt Brick Cheese, Boiled Cabbage, and Buttermilk Cathy Cleary The Gift of Crisco Michael Parker Let's Cook, EXCLAMATION POINT Traditions Nancie McDermott The Family Reunion Michael McFee Mountain Cooking Zelda Lockhart Garden Gate Richard Chess Make It Holy: Challah , Chicken Marbella, and My Sabbath Tribe Diya Abdo On Food and Other Weapons Heather Newton Lessons in Table Manners and Life Steven Petrow The Pies That Bind John McElwee Blue Monday Afterword Marcie Cohen Ferris The Big Book of North Carolina Foodways Review Quotes : "Read The Carolina Table and you pull up your chair to the best groaning boards in the state." --Frances Mayes, who wrote most recently Under Magnolia: A Southern Memoir "If it's true that by knowing what we eat, we know who we are, then The Carolina Table serves us up a cultural treasury of Southern food and how to cook it, eat it and pass it down through generations. This is our Anatomy of the Culinary. " --Michael Malone, author of Handling Sin and Uncivil Seasons "Smart, inclusive, generous...The Carolina Table sets a national standard for food writing." --John T Edge Jacket Description/Flap : At the intersection of food and story, The Carolina Table: North Carolina Writers on Food will offer a collection of essays about the best meal, food and memory, the best family tradition, a cherished food ritual, a dreaded food ritual, a favorite recipe, the worst recipe, the worst meal, the funniest meal. These food-related stories are set in North Carolina, though geography is sometimes secondary to the main theme, which is food in any form: meals and manners, cooking and ingredients, recipes and recollections. The pieces include a humorous story by Michael Parker about his mother's soup disaster; a tour of Duplin County barbeque joints by Celia Rivenbark; Hal Crowther's evening as a reluctant carnivore at a ribfest; chef Cathy Cleary's favorite tomato pie. Writer and goat farmer Tom Rankin writes about taking his goats to be slaughtered by a halal butcher from Afghanistan in Sanford. John McElwee takes us to the annual celebratory Blue Monday shad fry along the Cape Fear River. Some of North Carolina's favorite writers and chefs regale us with stories: Lee Smith, Frances Mayes, Daniel Wallace, Marianne Gingher, Wiley Cash, Bland Simpson, Jill McCorkle, Jaki Shelton Green, Michael Malone, and Wilton Barnhardt. It also includes stories by chefs Vivian Howard (of PBS's "A Chef's Life") and Crook's Corner's popular chef Bill Smith, and noted cookbook authors Marcie Cohen Ferris and Nancie McDermott. Publisher Marketing : At the intersection of food and story, The Carolina Table: North Carolina Writers on Food offers dozens of stories by Tar Heel writers about the best meal, food memory, noteworthy family tradition, cherished food ritual, dreaded food ritual, fail-safe recipes, worst recipe, worst meal, funniest meal. Written by many of North Carolina's best-known novelists, journalists, and chefs, the book is edited by Randall Kenan. It includes pieces by Lee Smith, Daniel Wallace, Celia Rivenbark, Michael Parker, Jill McCorkle, and Marcie Cohen Ferris. It also includes stories by chefs and cookbook authors such as Crook's Corner's popular chef Bill Smith. The book features stories on everything from shad roe fries to Thanksgiving turkey disasters to a reluctant carnivore attending a ribfest.

Format: Paperback | Pages: 210 | Publication Date: 2016-11-01