Rise and Shine A Southern Son’s Treasury of Food, Family and Friends By Johnathan Scott Barrett (Mercer University Press) In this excellent
volume, author Johnathan Scott Bar- rett draws you in with
his stories of growing up in rural Georgia dur- ing the “good ol’ days,” when it was all about family, fun and of course, food! Barrett is a fine storyteller, and I truly en-
joyed his memoirs. It made me laugh to read of all the great southern fried foods – fried chicken, fried catfish… I have always said that, if it’s edible, a Southerner somewhere has fried it! That includes pickles, okra, turkey (yum!) , ice cream and Twinkies! He managed to bring back memories of my
Grandfather Sorrells back when I was a child in the ‘60’s, growing vegetables and “peddling produce” around the neighborhood in his old Chevrolet pickup truck. And boy could Papa Sorrells cook! He always used the freshest in- gredients, the stuff Barrett writes about, and if I close my eyes, I can smell the chow chow being ground in the kitchen at his house. It is such a joy to revisit those memories! Rise and Shine! is a funny and poignant
memoir about a Southern boy and his life's relationship with food. With 100 recipes in- cluding everything from family picnic fa- vorites like “Joyce’s Don't Mess with Success Pimento Cheese,” to more haute cuisine, the author dishes up a delightful array of treats for contemporary cooks. A fun, informative book for foodies everywhere.
-Michael Buffalo Smith
Greens By Thomas Head and Barbecue By John Shelton Reed SAVOR THE SOUTH® cookbooks (University of North Car- olina Press) Southern cooking. Ain’t
nothing like it. Now, I can only speak from my own experience, but I grew up I here in Carolina, and bar- becue has been a staple of Southern cuisine since be- fore I was hatched. We have tons of BBQ Festivals, and if you attend any of our fairs, festivals, or musical
events, nine times out of ten you are gonna find some tasty barbecue, either pork or beef or both. Sometimes chicken, but yeah, mostly pork. On the other hand, I grew up with greens. I
love me a mess of collard greens with chow- chow or pepper vinegar and cornbread. Or turnip greens and chicken. Making my own mouth water here. And lets not forget spinach, kale and a personal favorite, poke sallet, picked right out in the back yard. Thomas Head really gets it right with his
tribute to Greens. Collards, turnip greens, mustard- and with his recipes and notes, he proves just why these veggies have been a part of the southern plate since the days of old.
Head delivers an interesting history of
greens in the South, as well as an overview of the many varieties of edible greens that are popular in the region. Makes you want to drink the "potlikker." John Shelton Reed's Barbecue celebrates
another southern culinary staple, the barbe- cue.
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