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In 1943, a young and determined Sema Wilkes took over a non-descript turn-of-the-century boardinghouse on a sun-doppled brick street in historic downtown Savannah. Her goal was modest, to make a living by offering comfortable lodging and homestyle Southern cooking served family style in the downstairs dining room.
Mrs. Wilkes' reputation was strong, and business was brisk from the beginning, but it was coverage in Esquire and The New York Times, and evening news program, that brought Southern Food lovers, from all over the world to her doorstep.
Sema is now 93 years old, and four generations of Wilkeses help her keep that restaurant's tables laden with platters of her legendary fried chicken, pork ribs, and biscuits. Friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals it's not uncommon to find Walter Cronkite or Terry Kay among other familiar faces, waiting for their turn at Mrs. Wilkes' table.
With over 250 recipes, and culinary historian John T. Edge's colorful telling of Mrs. Wiles' contribution to Savannah and Southern cuisine, the Mrs. Wilkes' Cookbook is a tribute to a way of cooking - and eating - that must not be forgotten.
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Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table
June 2001, Ten Speed Press
Hardcover
in English
1580082572 9781580082570
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- Created April 30, 2008
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July 16, 2021 | Edited by Encore Shops | Description |
October 8, 2020 | Edited by ImportBot | import existing book |
August 3, 2020 | Edited by MARC Bot | add LCCN |
July 31, 2020 | Edited by ImportBot | import existing book |
April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |