By nava | On December 9, 2015 | Comments (0)
Best known for her Pulitzer Prize-winning novel The Yearling and her memoir, Cross Creek, Marjorie Kinnan Rawlings was as comfortable in the kitchen as she was at the typewriter — maybe more so, as cooking was a joy to her, whereas she was in the “writing is agony” school of thought. Rawlings collected the recipes of her time and place in Cross Creek Cookery (1942).
For the most part, the recipes are simple and familiar, with a decidedly Southern accent. Still workable if not always healthful (lots of butter and sugar!), some of the dishes would be considered a bit extreme for today’s tastes — Alligator-Tail Steak and Minorcan Gopher Stew among them.
Rawings enjoyed sharing her writing and publishing experiences, and seemed to completely relish holding forth with her kitchen and entertaining tips even more. Here are a few pieces of culinary wisdom and forthright Rawlings-style opinions from Cross Creek Cookery: Read More→