White Trash Cooking (Jargon)
by Ernest M. Mickler
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Book Reviews of White Trash Cooking (Jargon)
Book Review: Good eatin', good food,and white trash cookin'
Summary: 5 Stars
I bought this book years ago when it first came out, and absolutely LOVE it: great recipes, great pictures, down-home real food.
Best recipe for biscuits I have ever seen-my book's permanently
stained from use! Even tried the potato chip sandwich, a little
salty, but delish.
You don't have to pay an arm and a leg for pretentious, overpric-
ed "country peasant cuisine," you have it right here: polenta's
grits, baby! A lot of these recipes are solid, delicious food,
stuff we grew up on in the Midwest, stuff our granmas used to
make. And if you have ever attended a church social, you'll re-
cognize many of the dishes in this awesome cookbook.
It's worth it for the center photograph section, for a nostalgic
touch, for in the rush to urbanize here in Florida, many roadside
fruit and vegetable stands have been zoned out of existence. Up
in the Panhandle you might still find roadside boiled peanut sta-
nds(now THAT'S some great eatin'!), and some produce stands-but
if you can't go there-try this book-you won't regret it.
You might approach this book thinking of it as a joke, or in a
condescending approach to white trash(read American Peasants),
but once you start to read the anecdotes and recipes, you gain an
understanding and respect for these tenacious souls.
P.S. Try the cheese grits-with Velveeta and Tabasco sauce-that
will wake you up some!
Book Review: Superb Regional Cookbook
Summary: 5 Stars
I must confess that I resisted buying this cookbook for many years. I am an avid collector of American Regional and International cookbooks, but found the title of this book offensive. I assumed it was written to mock rural whites, a people I know to be hardworking, self-reliant, and decent. I was wrong about this one. This book actually celebrates these people and their cuisine, and is one of the very best traditional American cookbooks in print. Great recipes for fried chicken, catfish, hushpuppies, collard greens, Hoppin John, cornbread, and biscuits, as well as rabbit, squirrel, and yes, even possum. The book has a folksy humor throughout, and the recipes are authentic. Books like this become even more precious as this and other American regional cuisines disappear under a blanket of bland corporate burger chains, sub shops, and pizza joints. Incidentally, several recent medical studies have shown that rural Appalachians who consume this traditional fare are far healthier than those who embrace the modern suburban diet of chain restaurant food! If you have any interest in traditional American cooking, this book is a must-own.Book Review: White Trash Cookin's the best-ever
Summary: 5 Stars
I first bought this book years ago, when it first came out-and itshows: the biscuit page has tea stains all over it-so does the
potato-chip sandwich! The latter is worth a try, albeit a tad
salty, but it IS delish. You absolutely cannot fail to make good
biscuits with their recipe, it is simple, basic, and wonderful.
What they do with food is real simple, and the low-priced version
of "peasant food." It is worth it for the pictures in the center
alone, it doesn't put down white trash, it celebrates 'em! Darn
fine cooks, too. Really delicious summer produce recipes, and
the tomato sandwich idea is one anyone can relish.
This book occupies a proud, and well-used, pride of place in my
cookbook collection. Unlike snotty cookbooks where they look
down on the reader, presupposing a well-laden pantry groaning
with esoterica-this is REAL FOOD, REAL SIMPLE. A tribute to all
the white trash who built this country, and really tasty, too.
Y'all try it some, hear?
Book Review: Real simple, real good, down-home food.
Summary: 5 Stars
Mickler's self-deprecating portrayal of Southern prole culture is absolutely hilarious! But, even 'though this book is laugh-out-loud funny, it is no mere joke-book. Make no mistake -- these are real recipes that work. I took this cookbook with me when my family was relocated, for my husband's job, to live in Silicon Valley for three months in a corporate apartment and forced to make do with a bare-bones kitchen containing three foil-thin skillets and a rectangular Pyrex baking pan. Amazingly, these recipes were simple enough that I was able to make easy and delicious meals everyday with a minimum of implements and without need for fancy ingredients. This is, simply put, real folks' home-cooking. By the way, you have got to try Irma Lee Stratton's Chocolate Dump Cake! It is the chocolate cake recipe I had been searching for, the moistest and fudgiest chocolate cake I have ever had. You won't even want to add frosting, it's that good!Book Review: Reminds me of my parents roots
Summary: 5 Stars
This book is great for anyone with a warm place in their heart for the south. My parents are from the south, but I was raised in California. My cousin bought this for me as a lark, probably after too many scrunch-faced "what's that?" from me when she cooked. The book is a hoot, the pictures of "white trash" kitchens and refrigerators, and life in general, the recipes, all remind me of the south, which I love. White bread and tubs of mayonaise rule these recipes. (that's my mom) Someday I will brave the smashed potato chip and mayo sandwich. Already love the kitchen sink tomato sandwich. (my cousin introduced those to me, and my scrunch-faced "huh?".) Now they are my late summer standard fare.