The Happy Table of Eugene Walter: Southern Spirits in Food and Drink; An Ardent Survey of Southern Beverages and a Grand Selection of Southern Dishes Employing Spiritous Flavorings

by Eugene F. Walter

Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook includes more than 300 recipes featuring the use of spirits in the food and drink of the South, as well as numerous asides, lovely short essays, and countless witticisms that make for great reading as well as good cooking. A wellspring of southern eating and drinking traditions lovingly collected

Genres: Cooking

296 pages, Hardcover

First published October 10, 2011

Reviews

[Stephen D. · Rating 5 out of 5]

Eugene Walter writes a great cookbook, full of interesting recipes. Many of his recipes use spirits. He includes great stories along with his recipes, and leaves the reader hankering to plan a cocktail party.

[William Burruss · Rating 5 out of 5]

Fabulous cookbook with stories by the eccentric Southern chef, Eugene Walter. I would advise any Southerner who doesn’t drink to stay away. All these recipes have a secret ingredients.

[Marilyn Lagier · Rating 2 out of 5]

Thank goodness I can get this book out of my bookshelves. Brother in law passed it along to me because Eugene Walter was a Southern foodie before it was popular to be one. Most of the recipes do not interest me--I guess I have the poor white trash Southern roots because I don't care diddly about making 99.99% of the recipes this guy collected from all over the South.

[Janie · Rating 3 out of 5]

The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. Univ. of North Carolina. Oct. 2011. c.296p. ed. by Donald Goodman & Thomas Head. illus. index. ISBN 9780807834831. $30. COOKING
Eugene Walter (1921–98) was a poet, author of American Cooking: Southern Style and other cookbooks, actor, editor, and Southern food aficionado. Walter’s literary executor, Goodman, and food writer Head have here compiled letters, essays, and sketches, along with a manuscript Walter left behind. This cookbook contains over 300 Southern-themed recipes for foods and libations that not only inspire but offer a history lesson of cooking methods and customs of the South. Walter’s thoughts and quips entertain as he traces traditional recipes and their variants. Along with the expected, such as cornbread, fried chicken, greens, coffees, and other traditional Southern fare, this collection shines with unexpected coverage of hangover cures, “Tacky Parties,” juleps (there is a difference between Maryland, Kentucky, and “Ladies’ ” versions), and Walter’s take on soul food. VERDICT Like Grandma’s cookbook found in the attic, this volume lacks traditional photographs and measurements (think dashes and pinches). It uniquely captures the history and culture of the South and is highly recommended for local history collections in the region.—Jane Hebert, Orange Cty. Lib. Syst.,



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[Judith Kerr · Rating 3 out of 5]

a book of essays about the origins of many libations and southern dishes. Most of the recipes have some alcoholic addition. Eugene had a quick wit and could tell a good story, like many southerners can. He is iconic to lovers of food literature.