Beloved author of “All Over but the Shoutin’,” Rick Bragg shares a delectable food memoir, cookbook, and loving tribute to a region, a vanishing history, and, especially, to his mother. Margaret Bragg does not own a single cookbook. She measures in “dabs” and “smidgens” and “you know, hon, just some.” But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, and short ribs. Many of her recipes, recorded here for the first time, pre-date the Civil War, handed down skillet by skillet. Rick Bragg tells the stories that framed his mother’s cooking from childhood into old age. Because good food always has a good story, and a recipe, writes Bragg, is a story like anything else.
Books will be available for purchase at the event from Left Bank Books.