Author Description

Southern Seasons attempts to recapture the traditional manner of cooking and eating in rural East Texas from the late 1800s until WWII, an event which dramatically changed the East Texas way of life. Old East Texas living depended on the land and the seasons, on human ingenuity and resourcefulness. East Texans will tell you proudly that they grew and processed almost everything they ate but those traditional East Texas ways of cooking are almost extinct. This book contains recipes from all across East Texas, bringing together those that are most representative of the old way of life – from buttermilk biscuits and wild plum jelly to sweet potato fritters and southern pecan pie.