![]() ![]() His prose evokes the sights, sounds, and smells of a rural Alabama kitchen and transforms apparent poverty into soul-satisfying plenty. Part cookbook, part memoir, the book is a loving tribute to. Bragg’s translation of the uncertainties of his mother’s cooking into modern, scientific recipes may sap some spontaneity, but he generously preserves a way of life that has endured in America’s backcountry. Bill will talk to Pulitzer Prize winner Rick Bragg about his book, The Best Cook in the World. This is genuine locavore cuisine without pretense, art without artifice. Although his momma never cooked from a book, Bragg has penned recipes to give readers essential instruction for emulating her kitchen accomplishments. Bound by scarcity, provincialism, and personal adversity, Bragg’s momma produced remarkably good, tasty food for family and community from aging, unreliable stoves and well-seasoned, cast-iron cookware. The best cook of the title is ostensibly Bragg’s mother, Margaret Bundrum, born in 1937, a woman who has worn out more than a dozen electric ranges with her cooking, and whose skill and. In this case, Pulitzer Prize–winner Bragg (who previously paid tribute to his mother in All over but the Shoutin’, 1997) has credentials to back up the claim. That story (and recipe) are a part of The Best Cook in the World: Tales from My Mommas Table, which comes out on April 24, a day after his mommas 81st. Many an adoring son thinks his momma is the world’s best cook, but that opinion usually springs from affection more than objective evaluation. ![]()
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