Screen Doors and Sweet Tea

“This is one cookbook I would proudly have in my kitchen! It has great information and wonderful recipes!”—Paula Deen, Food Network host and bestselling cookbook author“Martha can truly cook. Some familiar but never predictable recipes–pimiento cheese, gumbo, cornbread–besides being too good to leave out, are joined in this sterling cookbook with many others less commonly seen but no less superlative, all unmistakably Southern, like Delta hot tamales, for example, or West Indies salad (from Mobile, circa 1940s), salmon croquettes, biscuits with tomato gravy, and black bottom pie. Her book is one to be cherished, shared, and consumed.”—John Egerton, author of Southern Food: At Home, on the Road, in History“If you’ve got a rocker on the front porch, get into it; if not, settle into your favorite chair. In either case, fix yourself a long drink and give yourself the pleasure of spending a little time with Martha Foose on her Mississippi farm before you head into the kitchen. Martha is that delightful combination of charming storyteller and darn good cook and in this book you get generous servings of each–both are delicious.”—Dorie Greenspan, author of Baking From My Home to Yours“Martha Foose’s Screen Doors and Sweet Tea is a treasure-chest of superb recipes like Green Chile Rice, Lady Pea Salad, and Sweet Tea Pie. And her stories of growing up in Mississippi have the unmistakably Southern cadence of tales swapped across the dinner table. The book has given us a new appreciation for the genius of Delta cuisine, and even better, it has us yearning to cook, gather friends, and tell stories.”—Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook“This book takes me back to the things I loved about my childhood in the rural south. I can’t wait to get copies for my mother and aunts. I love it.”—John Besh, chef-owner of Restaurant August, Besh Steak, Lüke, and La Provence“This is it. The real thing. Honest eats. And diverting tales. From Martha Foose’s Mississippi Delta, that queer and otherworldly land of catfish and cotton.”—John T. Edge, author of Fried Chicken: An American Story

MARTHA HALL FOOSE was the executive chef of the Viking Cooking School. Born and raised in the Mississippi Delta, she attended the famed pastry school cole Lentre in France. She returned to Mississippi and opened Bottletree Bakery—a Southern institution in Oxford—and later, with her husband, Mockingbird Bakery in Greenwood. She makes her home in Tchula, Mississippi, on her family’s farm with her husband and their son.

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