Mrs. Whaley Entertains: Advice, Opinions, and 100 Recipes from a Charleston Kitchen

by Emily Whaley

Overview

When Mrs. Whaley and Her Charleston Garden came out in spring 1997, it took the gardening world by storm.You didn't think she'd keep the rest of her strong opinions to herself, did you? Not on your life. She's back, with her other favorite hobby--cooking delicious meals. And she's just as "quotable" as ever: "If the hostess is all a-flutter like a butterfly caught in a net--then, as the Irish say, 'I wish I was to home and the party was to hell.'" Don't serve guests' dishes "you haven't made successfully two or three times--and quite lately." And after supper, "Leave the dishes on the table, blow out the candles, shut the door and serve finger desserts and coffee in another room . . . do not let your guests help you clean up!" In addition to advice, Mrs. Whaley has opened her personal scrapbook of receipts and selected one hundred of her favorites, including regional delectables like "Edisto Shrimp Pie," great dinner dishes like "Louisa Hagood's Ginger Chicken" and "Miss Em's Pork Tenderloin," old-fashioned breakfast breads like "Nan's Little Thin Corn Cakes," and true discoveries like "Dancing School Fudge." Just as he did in their first acclaimed, best-selling collaboration, novelist William Baldwin perfectly captures the octogenarian cadence: "Inviting people to break bread with me challenges my skills at cooking and fielding a congenial gathering of people. And I love a challenge."

Product Details

ISBN-13:	9781565127821
Publisher:	Algonquin Books of Chapel Hill
Publication date:	01/10/1998
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	299
File size:	17 MB
Note:	This product may take a few minutes to download.

About the Author

Emily Whaley was born in 1911 in Pinopolis, South Carolina. The mother of three daughters and grandmother of seven, she divided her time between her houses (and their kitchens) in Charleston, South Carolina, and Flat Rock, North Carolina. She died in June 1998.

Table of Contents

Introduction by William Baldwin

ADVICE, OPINIONS

Lights On in the Kitchen

An Electric Stove

A Black Pot

A Pinopolis Breakfast

Meeting Ben

The Virginia Pancake Recipe Story

My Wedding

Table Manners

A Flat Rock Breakfast

Men in the Kitchen

The Corner Groceries

Poultry

Turtles, Terrapins, and Cooters

Three O'Clock Dinner

A Typical Southern Meal

Edisto Seafood

Ivy Leaves for a Wedding Cake

Dancing School Fudge

Myrtle Allen

Hoppin' John

Charleston Seafood

Restaurants

What Rosie Eats

Poaching an Egg for a Man

White Mountain Icing and the Vitiated Taste Buds

House Parties

A Serious Admonition That I'm Totally Positive About

Emily's Wedding

Pilaus

AND 100 RECIPES FROM A CHARLESTON KITCHEN

Breakfast and Brunch Dishes

Luncheon and Picnic Dishes

Cocktail Snacks and Condiments

Dinner Dishes, including 6 Recipes for Wild Fish and Game

Sweets, including Finger Desserts: Cakes; Pies; Icings, Sauces, and Fillings; and Other Confections