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A historical cookbook with more than 300 recipes from a pioneer of Southern cuisine.
In 1943, a young and determined Sema Wilkes took over a nondescript turn-of-the-century boardinghouse on a sun-dappled brick street in historic downtown Savannah. Her goal was modest: to make a living by offering comfortable lodging and Southern home cooking served family style in the downstairs dining room.
Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought Southern-food lovers from all over the world to her doorstep.
With over 300 recipes, photos from the boardinghouse, and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and Southern cuisine, this rich volume is a tribute to a way of cooking—and eating—that must not be forgotten.
Recipient of Southern Living's Reader's Choice Award 2000
Winner of the 1999 James Beard “America's Regional Classics” Award
In 1943, a young and determined Sema Wilkes took over a nondescript turn-of-the-century boardinghouse on a sun-dappled brick street in historic downtown Savannah. Her goal was modest: to make a living by offering comfortable lodging and Southern home cooking served family style in the downstairs dining room.
Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought Southern-food lovers from all over the world to her doorstep.
With over 300 recipes, photos from the boardinghouse, and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and Southern cuisine, this rich volume is a tribute to a way of cooking—and eating—that must not be forgotten.
Recipient of Southern Living's Reader's Choice Award 2000
Winner of the 1999 James Beard “America's Regional Classics” Award
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作者简介
SEMA WILKES was born in 1907 to Georgia farmers who grew tobacco, cured hams, smoked sausages, and otherwise worked hard to get by. As the oldest of four children, all orphaned, she learned to cook out of necessity. Married at 16, a mother at 21, relocated to Savannah in the name of the war effort at 35, Sema went to work at Mrs. Dixon’s Boardinghouse. Three years later, in 1943, she took over the boardinghouse and began building what would become her legacy. She lived in Savannah, Georgia, until her death in 2002.
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