Abstract:
I have delighted myself in getting acquainted with thousands of recipe ideas, but none that I’ve seen have concentrated on “real country” cooking that I learned to prepare growing up in the rural south, like rabbit, squirrel, fatback, collard greens and other down-home preparations. These ideas are passed down from the mouths of our country elders. So herein are incorporated cooking ideas from the elders as well as recipes conveyed to me by country cooks all over the free world, admittedly with changes to satisfy my countrified tastes and some modified versions of what some sophisticated city folks call gourmet.