| Supper Time | 
 enlarge | Author: Leon Hale
Publisher: Winedale Publishing
Category: Book
List Price: $23.95
Buy Used: $5.67
You Save: $18.28 (76%)
New (9) Used (14) Collectible (3) from $5.67
Avg. Customer Rating:  1 reviews
Sales Rank: 911105
Media: Hardcover
Edition: 1st
Number Of Items: 1
Pages: 210
Shipping Weight (lbs): 1
Dimensions (in): 8.6 x 5.9 x 0.9
ISBN: 0965746836
Dewey Decimal Number: 641.5
EAN: 9780965746830
ASIN: 0965746836
Publication Date: October 1999
Availability: Usually ships in 1-2 business days
Condition: We suggest the use of priority shipping, where available. Media mail can take up to three weeks for delivery. We ship every business day. Used books may not contain original publisher materials,ie cd or infotrak
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| Editorial Reviews:
Product Description
From the beloved Houston Chronicle columnist comes this delightful and heart-warming stroll through the kitchens of his life. In relating his love affair with the food that has sustained him for more than three-quarters of a century, Leon Hale recreates for us the tables of Texas and the South enjoyed by our parents and grandparents -- and if we are lucky, ourselves. They were filled with solid, nurturing fare like chicken and dumplings, cornbread with Jersey butter, chicken-fried steak, green beans glistening with bacon drippings, and homemade fried pies -- tables glowing with the memory of good times and good friends. America's way of eating has evolved, of course, and Hale's passion for food has evolved with it. Today his pleasures run to more healthful fare: jalapeno turkey burgers on whole grain buns, blue corn dinner pancakes with black beans, the world's best sweet pepper omelette. From the day in Bryan when he invented blackened chicken to his bachelor apartment adventures making pot roast and "the Soupwich" -- a lunch-time staple -- Hale has been a producer of unusual dishes. But he is only an occasional cook. For the most part he has been on the consuming end, as he recalls some of the beloved figures whose signature dishes he still longs for: his mother-in-law, "Mimi" Vick, and her Christmas ambrosia; Mary Elizabeth Adams and her world-class fried chicken; Made Moore's guacamole salad accompanied by fried Matagorda oysters -- a holiday tradition. Or Mary Helen Hale's Texas cheese dip, which became the Hale family's all -purpose comfort food. With memories of cooks who learned their craft in the late 1800s, Supper Time serves as a kind of food history of twentiethcentury Texas. Forgotten staples of the 1920s like chow-chow give way to Forties' Spare sandwiches, Sixties' backyard barbecues -- where neighbors would piggy-back a pork chop or two on the grill if Hale was cooking -- and eventually to today's low fat but satisfying dishes like turkey breast meat loaf with skinny mashed potatoes. This is an intimate, unforgettable portrait of a man, his friends, family, and his time, full of personal preferences, brimming with memory and affection, enriched by family recipes, old and new. And Hale tells his story with the self-deprecating humor, wit, and grace for which he is celebrated.
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| Customer Reviews:
What's for Supper? April 4, 2000
9 out of 9 found this review helpful
No, this is not a cookbook. Rather, it is a collection of stories about interesting characters linked by food and cooking. In part it is autobiographical, because pieces of the author's own life can be found there.I've tried to select my favorite chapter but can only narrow it down to two: "The Early Times" and "The Catfish Chowder Event". "The Early Times" chapter is autobiographical and spans the `20s and `30s, whence the author grew from a toddler to a college student. This chapter is rich with the flavors of life and living in rural Texas. I found myself nodding and smiling at those pages as I recognized the people and the language and the customs portrayed there. "The Catfish Chowder Event" chapter recounts a single event in the author's later life, which results in his second marriage. As a Leon Hale fan and faithful reader of his column in The Houston Chronicle, I found the description of his wife's (in his column he refers to her only as his "Partner") background and education and social standing fascinating because it is so different from his own. He has never shared this information with readers of his column. There are, of course, recipes for dishes that you will surely want to try. When you finish this book, you will put it down, lean back in your chair, close your eyes, and smile as you savor all of the passages you have tasted.
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