The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking

Intro
 Contents
 Preface
 Acknowledgments
 Breads
 Skillet Cornbread
 Sally Lunn
 Popovers
 Farmstead Biscuits
 Sweet Potato Biscuits
 Cheddar Biscuits
 Beignets
 Buckwheat Banana Pancakes
 Antebellum Rice Waffles
 Salt-Rising Bread
 Abruzzi Rye Bread
 Awendaw Spoonbread
 
 Inspirations from the Lowcountry
 Benne Oyster Stew
 She-Crab Soup
 Carolina Gold Rice and Boiled Peanut Perlau
 Pickled Shrimp
 Creamy Grits
 Shrimp and Grits
 Reezy-Peezy, ca. 1780
 Mustard Barbeque Sauce
 Sea Island Benne Cake
 Roux Icing
 Sea Island Benne Ice Cream
 Coconut Cream Cake
 Cream Cheese Icing. South LouisianaCrawfish Boudin Fritters
 Gumbo Ya-Ya
 Cajun Seasoning
 Creole Boiled Rice
 Gumbo z'Herbes
 Crawfish Etouffee
 arbecued Shrimp
 Creole Seafood Seasoning
 Red Beans
 Voodoo Greens
 Brown Butter Roasted Palm Hearts
 Debris Gravy
 Remoulade
 Eggs New Orleans
 Poached Eggs
 Crab Cakes
 Bearnaise
 Potatoes O'Brien
 Bread Pudding
 Cherry Bavarian Cream
 The Appalachian Highlands
 Sauteed Ramp Greens with Benne
 Grilled Asparagus with Cottage Cheese and Lemon
 Pimiento Cheese
 Hominy
 Succotash
 Old Virginia Fried Steak, ca. 1824
 Chicken-Fried Morel Mushrooms
 Sawmill Gravy. Turnip Greens with Potato DumplingsPan-Fried Ham with Redeye Gravy
 Buttermilk Pie
 Jelly Roll Cake
 Salty Sorghum Taffy
 Kentuckiana
 Chicken and Dumplings, ca. 1920
 Sweet Tea-Brined Pork Loin
 Fried Chicken
 Duet of Duck with Bourbon Giblet Jus
 Potted Duck
 Rutabaga Confit
 Creamed Brewster Oat Groats with Parsnips and Hen of the Woods
 Braised Sausages with Sauerkraut and Parsnips
 Mashed Potatoes
 Charred Brussels Sprouts with Shallots and Pecans
 Black Walnut Sorghum Pie
 Short Crust for Sweet Pies
 Chocolate Pecan Tart
 Pawpaw Panna Cotta
 Persimmon Pudding Pie
 Salty Sorghum Ice Cream. The Delta and the Deep SouthCheese Straws
 Boiled Peanuts
 Fried Green Tomatoes
 Goat Cheese and Potato Croquettes
 Pecan Chicken Salad
 Crispy Catfish a la Big Jones
 Crowder Peas
 Sweet Potato Hash
 Mississippi Mud Pie
 Red Velvet Cake
 The Bar
 Sazerac Cocktail, ca. 1940
 Chatham Artillery Punch
 Oleo-Saccharum
 The Consummation
 Sweet Leaf
 Blue Yodel No. 1
 Bloody Mary Jones
 Death in the Afternoon
 Cherry Bud Bitters
 Rhubarb Julep
 Brandy Fix
 The Pantry
 Clarified Butter
 Basic Mayonnaise
 Green Goddess
 Standard Canning Instructions for Shelf-Stable Pickles and Preserves
 Chow-Chow. Bread and Butter PicklesPiccalilli
 Five-Pepper Jelly
 Okra Pickles
 Raspberry Preserves
 Elderberry Jelly
 Apple Butter
 Pickled Peaches
 Preserved Quince
 Kumquat Marmalade
 Savory Benne Crackers
 Worcestershire Sauce
 Basic Vinaigrette
 Bourbon and Brown Sugar Mustard
 The Whole Hog
 Andouille
 Boudin
 Boudin Rouge
 Chaurice
 Head Cheese
 Tasso
 Bacon
 Ham
 Pickled Pig's Feet
 Lard
 Crackling, aka Gratons
 Notes on Sources
 Index.