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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    ISBN: 9780525588658

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    ISBN: 9780525588641

From the beloved, bestselling author of All Over but the Shoutin’ comes 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, red-eye 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

Winner of an AudioFile Earphones Award

A Christian Science Monitor selection of Audiobooks Telling a Personal Story

New York Times bestseller

From the beloved, bestselling author of All Over but the Shoutin’ comes 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, red-eye 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

“Rick Bragg is such a charismatic narrator that even if you’ve already read the print version of this family friendly audiobook, you should still listen to it on your summer car trip…You’ll wish you were sitting down to a plate of fried green tomatoes with red-eyed gravy as he describes his mother’s and grandmother’s cooking in a low, slow Southern drawl. Sometimes he even sings, which is just icing on this slice of Americana.” Christian Science Monitor
“In a Southern drawl, Bragg offers up a memoir that’s wrapped around recipes and the stories they’re rooted in. Describing a long family history of preparing the ultimate slow food requires an unhurried narration and many side journeys, so this audiobook is not for the impatient…Listening to the recipes is itself entertaining; Bragg fully captures his mom’s colorful directions and commentary…Winner of the AudioFile Earphones Award.” AudioFile
Wonderful, rollicking, poignant, sometimes hilarious tales about how generations of Bragg’s extended family survived from one meal to the next. USA Today (four stars)
This book is a tribute, a monument, to his mother and her people, captured here in solid recipes for good food…All the stories in this book…gleam with a special luster; they’ve been polished by time.” Wall Street Journal
A loving tribute to his mother, the South, stories, tradition, and a disappearing way of life. Saturday Evening Post
A beautifully written memoir... For readers who crave soul with their recipes this is a fitting tribute to foodways that are fast escaping. Library Journal (starred review)
"Bragg’s entertaining memoir is a testament that cooking and food still bind culture together. Publishers Weekly (starred review)
"Heartfelt, often hilarious stories from an Alabama kitchen, a place from which issue wondrous remembrances and wondrous foods alike...Affectionate, funny, and beautifully written: a book for every fan of real food. Kirkus (starred review)
"His prose evokes the sights, sounds, and smells of a rural Alabama kitchen and transforms apparent poverty into soul-satisfying plenty. Booklist (starred review)
"Readers of this book will learn about Bragg’s mother’s kitchen, of course, but also about what makes food good, and what role food can play in a family and in a culture. Just thinking about this book is making us hungry. Bookish

Reviews

Reviews

Author

Author Bio: Rick Bragg

Rick Bragg is the author of several New York Times bestselling books. 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