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

Description

In conversation with William Baldwin. 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."

From the Flap Cover

Dig right in to the plucky octogenarian Emily Whaley and her passionate, endlessly quotable opinions on gardening and just about everything else." said The New York Times Book Review when Mrs. Whaley and Her Charleston Garden came out in spring 1997. Emily Whaley took the gardening world by storm--and a few other worlds as well.

It turns out Mrs. Whaley, at eighty-seven, had a good deal more on her mind that she had no intention of keeping to herself. Her other favorite hobby--cooking delicious meals and serving them to the people she loved--was ripe for the picking and her opinions on fostering friendship and love as quotable as ever: "What experience has taught me is that people consider it a special compliment to be invited to a meal. [But] if the hostess is all aflutter like a butterfly caught in a net, then as the Irish say, "I wish I was to home and the party was to hell!"

So, here are all the admonishments of Mrs. Whaley passed along to generations of Charleston hosts and hostesses. Such as "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 supper guests help you clean up!"

Here, as well, are her favorite on hundred recipes--regional delectables like "Edisto Breakfast Shrimp," perfect summer party dishes like "Pawleys Island Crab Cakes," fine old-fashioned breads like "Little Thin Cornmeal Pancakes," her variations on old standbys like "Dancing School Fudge," and the recipes painstakingly collected for dealing with what the fisherman and hunter might bring home. Sprinkled throughout are more of her juicy little family stories and her priceless explanations of Southern parlance. For example: "We call it grits when it's in the box at the grocery and these same grits are called hominy when we have cooked it for an hour."

Just as he did in their first collaboration, William Baldwin perfectly captures the Whaley cadence and positive spirit: "I've got to admit that eighty-seven doesn't figure out as middle age. All right, I'm no longer middle-aged anymore. But this categorizing of where old age starts and what it looks like should be kicked overboard.

Mrs. Whaley Entertains indeed.

Table of Contents

Introduction by William Baldwin

ADVICE, OPINIONS
Lights On in the Kitchen
An Electric Stove
A Black Pot
v 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

Author Biography

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.

William Baldwin lives in McClellanville, South Carolina, where he was, some time ago, a professional shrimp boat captain. He is the author of two nonfiction books about South Carolina plantations and two novels, The Fennel Family Papers and The Hard to Catch Mercy, winner of the Lillian Smith Award for fiction.

A conversation with the late gardener, cook, and hostess offers tips on making guests feel comfortable, explains the intricacies of Southern hospitality, and presents a collection of recipes for entertaining.