Recipes

Dori Sanders was born in York County, South Carolina. Her father's farm, where her family still raises Georgia Belle and Elberta peaches, is one of the oldest black-owned farms in York County. Her father was a school principal and an author. She attended York County public schools and later studied at community colleges in Prince George's and Montgomery counties in Maryland. She does most of her writing during the winter months, in Maryland, where she is an associate banquet manager of a hotel near Andrews Air Force Base. In the growing season she farms the family land, cultivating peaches, watermelons, and vegetables, and helps staff Sanders' Peach Shed, her family's open-air produce stand.

Her recipes include not only new interpretations of old-time favorites such as Spoon Bread, Chicken and Dumplings, Corn Bread, and Buttermilk Biscuits, but also her "Cooking for Northerners"--original dishes such as Winter Greens Parmesan, Roasted Mild Peppers, Fresh Vegetable Stew--and, of course, great recipes for peaches. A Literary Guild and a Rodale Press Book Club selection.

For the Trigianis, cooking has always been a family affair--and the kitchen was the bustling center of their home, where folks gathered around the table for good food, good conversation, and the occasional eruption. Example: Being thrown out of the kitchen because one's Easter bread kneading technique isn't up to par. As Adriana says: "When the Trigianis reach out and touch someone, we do it with food." Like the recipes that have been handed down for generations from mother to daughter and grandmother to granddaughter, the family's celebrations are also anchored to the life and laughter around the table.

"The ancient Egyptian civilization lasted from around 3000 BC all the way to 30 BC, and despite being built over 2000 years ago many of their grand structures still stand today. The food that drove this civilization to success was as fiery and spicy as the Egyptians themselves. This book contains easy-to-follow recipes from the ancient Egyptian recipe book such as the flavorful, seed-based Dukkah dip."