Bill Neal – författare

Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine. |Using the steel industry to examine liberal policies and priorities after World War II, Stein shows that economic policy--not racial conflict--led to the feeble liberalism of the 1990s.

Through the Garden Gate is a collection of 144 of the popular weekly articles that Elizabeth Lawrence wrote for The Charlotte Observer from 1957 to 1971. With those columns, a delightful blend of gardening lore, horticultural expertise, and personal adventures, Lawrence inspired thousands of southern gardeners. ""[A] fine contribution to the green-thumb genre.""-- Publishers Weekly

This delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations. From his first chapter on cornmeal - with recipes for dumplings, hushpuppies, and four styles of spoonbread - to his delicious array of desserts - including persimmon pudding, lemon chess pie, and pecan cake with caramel icing - Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage. Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.

Through the Garden Gate is a collection of 144 of the popular weekly articles that Elizabeth Lawrence wrote for the Charlotte Observer from 1957 to 1971. With those columns, a delightful blend of gardening lore, horticultural expertise, and personal adventures, Lawrence inspired thousands of southern gardeners.

Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine.

When a thirteen-year-old boy strikes out on his own in 1885, leaving his Civil War-ravaged Mississippi homeland for the wild Red River border land between North Texas and Indian Territory, the American West is a land beyond the reach of the law. Crime thrives in the absence of law officers, courtrooms, judges, and jails. Vigilante justice, the posse, and the hangman's noose fill the void. But by the time the young man - now a veteran outlaw dies by the gun in 1929 after a tempestuous career, the Old West has been largely tamed, its official legal systems firmly in place. In this companion volume to ""Getting Away with Murder on the Texas Frontier"", veteran defense attorney and prosecutor Bill Neal takes readers from Mississippi to the frontiers of West Texas, Indian Territory, New Mexico Territory, and finally the frozen Montana wilderness through a series of linked, true-life tales of crimes and trials. Tracing the struggles of incipient criminal justice in the Southwest through an engaging progression of outlaws and lawmen, plus a host of colorful frontier trial lawyers and judges, Neal reveals how law and society matured together. Virtually an anecdotal textbook, ""From Guns to Gavels"" follows a bloody trail from the Wild West through the decade after World War I, when the gavel-wielding, black-robed Judge Blackstone at last gained ascendancy over Judge Winchester and Judge Lynch.

In 1916, in the tiny West Texas town of Benjamin, a gunman slips into a courtroom and murders the defendant. In 1912, in Fort Worths finest hotel, a young man kills an old gentleman in cold blood in the middle of the lobby. The verdict in both of these murderers trials? Not guilty. The explanation? This is Texas. Laws passed by politicians in far-off Austin meant little to Westerners living on the Texas frontier. Sagebrush justice relied less on written statutes than on common sense, grass-roots fairness, and vague notions of folk law drawn from the Old Souths Victorian code of chivalry and honor. In this very different time and place, a murderer might go free based on the following reasoning: The son-of-a-gun is guilty all right, but we must turn him loose. He owes me for a pair of boots, and if we convict him Ill never get my money. Inexperienced prosecutors, a lack of modern crime-detection methods, unavailability of witnesses, an acceptance of violence in society, and a laissez-faire attitude toward trial tactics all conspired to make guilty verdicts a rarity. In this first volume of a planned trilogy, Neal presents the evidence that shows how easy some folks found it to evade justice in the frontier West.

Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine.