The Best Cook in the World: Tales from My Momma's Table

By Rick Bragg
Read by Rick Bragg

19.29 Hours 04/24/2018 unabridged
Format: Digital Download (In Stock)
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    Available on 04/24/2018

    ISBN: 9780525588658

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    Available on 04/24/2018

    ISBN: 9780525588641

From the beloved, best-selling author of All Over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother. Including seventy-four mouthwatering Bragg family recipes for classic southern dishes passed down through generations. Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. Many of her recipes, recorded here for the first time, pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age. Because good food always has a good story, and a recipe, writes Bragg, is a story like anything else.

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Summary

Summary

From the beloved, best-selling author of All Over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother. Including seventy-four mouthwatering Bragg family recipes for classic southern dishes passed down through generations.

Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. Many of her recipes, recorded here for the first time, pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age. Because good food always has a good story, and a recipe, writes Bragg, is a story like anything else.

Editorial Reviews

Editorial Reviews

“Steeped in personal memories and experiences…full of down-to-earth insights.” Publishers Weekly on My Southern Journey

Reviews

Reviews

Author

Author Bio: Rick Bragg

Rick Bragg is the author of three bestselling books, Ava’s Man, All Over but the Shoutin’, and The Prince of Frogtown. As a feature writer for the New York Times, he won a Pulitzer Prize in 1996 for his “elegantly written stories about contemporary America.” He divides his time between New Orleans and his native Alabama.

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Details

Details

Available Formats : Digital Download, CD
Category: Nonfiction/Biography & Autobiography
Runtime: 19.29
Audience: Adult
Language: English