Ever heard of a steak so good it ended a battle? Legend has it Colonel Beauregard Cracker’s chicken-fried steak prompted 200 of General Sherman’s Union soldiers to surrender just for a taste of the Colonel’s home cooking!
Colonel Beauregard Cracker’s Southern Recipes of 1865 by Daniel Golio is a humorous blend of culinary history and tall tales that follows the legendary Colonel Beauregard Cracker as he navigates the chaotic transition from the Civil War to the Reconstruction Era.
After transforming his family estate, Magnolia Grove, into a bustling restaurant, the Colonel takes his kitchen on the road to Philadelphia, spinning audacious yarns along the way, such as the “Pennsylvania Gold Ambush of 1863.” He claims he liberated a Union fortune so his “Georgia boys” could rebuild Magnolia Grove. Naturally, no Colonel Beauregard classic is complete without his favorite boast: the time he whipped up his legendary chicken-fried steak and gravy, prompting 200 of General William T. Sherman’s Union soldiers to surrender just for a taste of the Colonel’s cooking.
The narrative takes a turn for the mysterious “The Peach Cobbler Murders,” where the Colonel must use his military wits and culinary expertise to investigate a series of poisonings targeting Union soldiers in the occupied South.
Beyond the storytelling, the book after all is a cookbook that provides a deep dive into the roots of Southern cuisine. The book features over 40 authentic 19th-century “receipts”—such as Pan-Fried Buttermilk Squirrel and Rabbit Hash—while offering vital historical context.
It honors the resourcefulness of enslaved African Americans highlighting how their resourcefulness introduced methods like deep-fat frying, slow-stewing, and the use of “pot liquor”—the nutrient-rich liquid left after boiling greens—to stretch limited resources. Hercules Posey, an enslaved man at George Washington’s Mount Vernon, served as chief cook for years. James Hemings—Sally Hemings’ brother and Thomas Jefferson’s half-brother-in-law—became the first American chef trained in France. Hemings introduced “macaroni pie,” the direct ancestor of the southern staple dish Macaroni and Cheese.
Colonel Beauregard Cracker’s Southern Recipes of 1865 is a flavorful journey through history that proves survival often depended more on what was simmering in the pot than what happened on the battlefield.
Pan-fried squirrel, hidden Union gold, poisoned Peach Cobbler and the secret history of Mac & Cheese.Experience the Civil War era through the eyes (and stomach) of the legendary Colonel Beauregard Cracker. 40+ authentic 1860’s receipts and tall tales that’ll leave you hungry for history. – “Y’all buy this book now, you hear?” – Colonel Beauregard Cracker
The book includes over 40 authentic 1865 recipes from the civil war era including:Buttermilk BiscuitsPan-Fried SquirrelHearty Rabbit HashTraditional Macaroni and CheeseClassic “Pot Liquor” Collard GreensHoppin John & Field PeasSmothered Pork ChopsChicken Fried Steak and GravyStewed TomatoesPeach CobblerTurnip Mash and many more including colorized Civil War photos and never before seen photos of Colonel Beauregard Cracker.
