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Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table, by Sema Wilkes
Download Ebook Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table, by Sema Wilkes
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From Publishers Weekly
Ninety-four year old Sema Wilkes has been running her boardinghouse in Savannah, Ga., since 1943, cooking up traditional Southern favorites biscuits, collard greens, hush puppies for a clientele of gentlemen farmers, Girl Scouts and Yankee tourists. Indeed, the remembrances of Mrs. Wilkes and her family and friends are so entertaining that the book is best approached as a memoir/oral history interrupted by recipes for soups, casseroles, fried delights and desserts. The book vividly portrays a few of the eatery's more irregular regulars, including one Spanish Civil War veteran who, always arriving via tricycle, ate there every weekday for three decades. Equally well-rendered are the strong women who have helped Mrs. Wilkes in the kitchen throughout the years, including the late Mildred Capers, who judged the doneness of her fried chicken by the sound of the oil in the fryer. But it's not clear how some of these dishes would fare outside of Mrs. Wilkes's delightful environs; the Fried Chicken recipe lists the needed ingredients: flour, evaporated milk, salt and pepper, but obviously, it is the context Southern hospitality, fresh ingredients and an experienced kitchen staff that make it special. Also, a few oddities included in the book would have perhaps been best left on the boardinghouse table a Tango Salad, for instance, with lemon gelatin, canned pineapple and pimentos. Nevertheless, this is a delightful homage to Southern life. (May)Forecast: The continuing interest in Southern food, along with an ecstatic blurb from Craig Claiborne, should help this book's sales.Copyright 2001 Cahners Business Information, Inc.
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From Library Journal
Sema Wilkes has presided over her Savannah, GA, dining room for 68 years. At age 94, she still tastes every dish before it comes out of the kitchen, but now there are three other generations of her family working in the restaurant. Although "Mrs. Wilkes' " was originally a typical boardinghouse, feeding only its dozen or so roomers, good food was always her focus, and it became a restaurant soon after she took over in the 1940s. Today, there are lines around the block of people waiting to taste her Southern food at least 13 different dishes at every meal and "the boardinghouse" has a national reputation. But the cooking is much as it always was (one of her cooks has been there since the1950s): Buttermilk Chicken, Corn Pudding, the biscuits that Craig Claiborne described as "one of the greatest things, ever, to happen" in his life. Coauthor Edge's readable text provides the history of the restaurant and the people involved in it. Recommended for all regional American cooking collections. Copyright 2001 Reed Business Information, Inc.
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Product details
Hardcover: 176 pages
Publisher: Ten Speed Press (May 9, 2001)
Language: English
ISBN-10: 1580082572
ISBN-13: 978-1580082570
Product Dimensions:
8.3 x 0.6 x 10.2 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
121 customer reviews
Amazon Best Sellers Rank:
#67,227 in Books (See Top 100 in Books)
I have had this book for years and it is my absolute favorite cookbook. I don't use it for everyday cooking, but its great for Sunday dinners, holidays, etc. My family is from Savannah, so I find these recipes so comforting and familiar, but most importantly delicious! I love the stories and pictures that go along with the recipes--it really brings everything to life. Aside from all of this, this is a great book because the recipes are PERFECT. If you follow the directions exactly, it will turn out perfectly--which seems obvious, but I have found almost no recipes/cookbooks to be truly this accurate. It is because they have been perfected over years and years. It's simple country cooking, but it is divine!
We ate at Mrs. Wilkes restaurant during a recent trip to Savannah and really enjoyed all the food. I had planned to purchase the cookbook there but didn't get the chance as so many people were paying at the same time. I particularly wanted a sweet potato recipe that tasted like one I remembered from childhood so I ordered the book from Amazon instead. I made the sweet potato recipe as soon as the book arrived and it was a big hit with my family. The narration before the recipes in each section is very interesting also. If you want a book with time-tested Southern recipes, I highly recommend this book!
If you've ever been there for her amazing lunchtime table loaded with delicious southern food, the cookbook is a must! And less expensive than if I'd bought it at the boarding house. Some fun recipes, very simple to make. Not fancy. Practical! Mrs Wilkesran a warm & friendly boarding house (not a gourmet restaurant!) I also love the history contained in this book... Mrs Wilkes was born in 1907 and being a bit of a history buff, it was/is fun to review her wonderful life while learning some nice recipes along the way. Good purchase.
I was so excited to find this kindle version of my favorite cookbook. I misplaced my signed hardcover version when I moved. My favorite recipe -curried broccoli- is not in here. Why? I have no idea. That was my main reason for purchasing this and I am really disappointed. Kind of a waste of 1.99 in my opinion...oh well.
I love this cookbook. I have another one that I bought at a resale shop, several years ago. It is a soft cover and has come apart, since I used it so much. I have over a hundred cookbooks, but this one seems to be my favorite. I keep it separate from the others, I am going to do keep this new one in a handy place, also There are several new recipes in this one. I could have put it on my Kindle, but I like the feel of a book. I am sure I will wear this one out, too.
This is the kind of food that my grandma cooked. I loved everything seeing the recipes written down. There was also some interesting history thrown in. I like that’s it’s recipes from my childhood, without the pretentious spin new style chefs put on their food.
Unless you have been here, you can not match your memories with the recipes. But you can still cook up some authentic Southern food. A Savannah institution
I read the whole book in two sittings. Recipes are true to their roots and quite doable. This book further distinguishes itself with only one typo. Does an editor's heart proud (and no I am not the editor). Well worth the price, especially if you have southern palates to please.
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