Download or read book Essentials of Southern Cooking written by Damon Lee Fowler and published by Rowman & Littlefield. This book was released on 2013-12-17 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authentic collection of recipes celebrating Southern traditions. Southern cooking as most people think of it doesn’t exist. After all, there are as many ways to make real corn bread, gumbo or fried chicken as there are cooks. Instead of dwelling on conventional notions of authenticity, Essentials of Southern Cooking honors the spirit, the history, the people, and the taste of the classic Southern table by focusing on the essence of great Southern food and combining traditional ingredients in fresh ways. In this tempting collection of over 250 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today’s cook. It’s an engaging and informative look at the heritage of Southern cuisine. Sampling of recipes: Creamy Chicken Pot Pies Sweet Potato Cobbler Scalloped Oysters Lowcountry Crab au Gratin Baked Vidalia Sweet Onions with Ham Bourbon-Grilled Flank Steak Shrimp Étouffée Pecan-Crusted Cat Fish Butter-Bean and Okra Ragout Old-Fashioned Southern Shortcake

Download or read book The Blue Willow Inn Bible of Southern Cooking written by Louis Van Dyke and published by HarperChristian + ORM. This book was released on 2013-07-16 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: "It's Ecstasy come Dixie." —Southern Living The Most Extensive Collection of Southern Recipes Ever in One Book Voted Southern Living magazine's 1996 Reader's Choice Award for best small-town restaurant in the Southandthe"Best in the South" for six years straight, the Blue Willow Inn is the quintessential eatery for fans of traditional Southern cuisine. Now, you can recreate the Blue Willow Inn experience in your own kitchen with over 600 classic Southern recipes, including: Blue Willow Inn's Famous Fried Green Tomatoes (page 170) Chicken and Dumplings (page 90) Virginia's Vidalia Onion Dip (page 58) Kudzu Blossom Jelly (page 83) Mom's Sweet Potato Casserole (page 194) Alabama "Blue Ribbon" Banana Pudding (page 342) Southern Fried Chicken (page 247) Thanks to proprietor Billie Van Dyke, as well as cooks from all over the South, you can now experience the culinary wonders of the Blue Willow Inn's delectable taste in your very own kitchen. Recipes passed down from generation to generation, adapted and enhanced through the years, have been collected into the most comprehensive collection of Southern recipes ever published.

Download or read book Mastering the Art of Southern Cooking written by Nathalie Dupree and published by Gibbs Smith. This book was released on 2012-11-01 with total page 1679 pages. Available in PDF, EPUB and Kindle. Book excerpt: This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.

Download or read book Craig Claiborne s Southern Cooking written by Craig Claiborne and published by University of Georgia Press. This book was released on 2007-09-01 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.

Download or read book The Savannah Cookbook written by Damon Lee Fowler and published by Pearson Deutschland GmbH. This book was released on 2008 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: For hundreds of years, Savannah has charmed residents and visitors alike with its fine old architecture, wide, cobbled streets and romantic moss-draped trees. Though less widely known than its haunting beauty and fabled eccentricities, part of the enchantment of Savannah is its cuisine. Blending European, Asian, and West African customs Damon Lee Fowler introduces The Savannah Cookbook, offering recipes for Southern classics such as rice and grits, soups and stews, poultry, fish and meat dishes, as well as a helpful chapter on pantry basics. Recipes include: Savannah Black Turtle Bean Soup Daufuskie Crab Fried Rice Flounder in Lemon-Pecan Brown Butter Creamed Chicken Madeira on Rice Waffles Veal Scallops with Oysters and Bacon Mushroom-Stuffed Tomatoes Sour Cream Pound Cake Author Bio: Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He is the author of five critically acclaimed cookbooks: Classical Southern Cooking; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken; Damon Lee Fowler's New Southern Kitchen; and most recently Damon Lee Fowler's New Southern Baking. His books have been nominated for two Julia Child cookbook awards as well as a James Beard Foundation award. Fowler is the feature food writer for the Savannah Morning News as well as a founding board member and past president of the Southern Foodways Alliance.

Download or read book Paula Deen s Southern Cooking Bible written by Paula Deen and published by Simon and Schuster. This book was released on 2011-10-11 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: A definitive guide to Southern cooking and hospitality with 300 recipes, a two-color interior with nearly 100 instructional illustrations, an extensive appendix, sixteen pages of gorgeous color photography, and plenty of tips, stories, and Southern history throughout. Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours. I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible. I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all! Best dishes, Paula Deen

Download or read book Southern Cooking written by Mrs. S. R. Dull and published by . This book was released on 1928 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Basic to Brilliant Y all written by Virginia Willis and published by Ten Speed Press. This book was released on 2011-10-04 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A follow-up to the author’s acclaimed Bon Appétit, Y’all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant. Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.

Download or read book The Art of Southern Cooking written by Mildred Evans Warren and published by . This book was released on 1969 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Gift of Southern Cooking written by Edna Lewis and published by Knopf. This book was released on 2012-06-27 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edna Lewis—acclaimed author of the American classic, The Taste of Country Cooking—and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook filled with recipes and stories of two distinct styles of Southern cooking. Miss Lewis’s specialty is Virginia country cooking and Scott Peacock focuses on inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

Download or read book Down Home Southern Cooking written by LaMont Burns and published by Favorite Recipes Press (FRP). This book was released on 1987 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: With wit, warmth, and a generous helping of Southern hospitality, this renowned chef/restaurateur explores the roots of Southern cuisine and the unique heritage of four generations of black cooks. Down Home Southern Cooking reveals the secrets of certain herbs, spices, and sauces, which offer a satisfying odyssey through real American cuisine.

Download or read book The Essential South Indian Cookbook written by Srividhya Gopalakrishnan and published by Sourcebooks, Inc.. This book was released on 2019-10-08 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the diverse (and delicious) cuisines of South India. Indian food is as complex, broad, and varied as the country itself—and it's time to bring that expanse of flavors to your kitchen. Drawing on the rich traditions of South India, The Essential South Indian Cookbook will take your taste buds somewhere they've probably never been before. The Essential South Indian Cookbook lets you explore the rarely-tasted regional cuisines of India's southern states. Travel to Tamil Nadu, Karnataka, Kerala, Telangana, and Andhra as you sample delicious foods and learn how each of these areas contributed to the rich traditions of Indian dining. The Essential South Indian Cookbook includes: 75 South Indian recipes—Discover a mouthwatering variety of unique and flavorful dishes that include idli (savory rice cake), dosa (rice crepes), sambar (vegetable stew), chutneys, and more. Taste the south—You'll enjoy an Indian cookbook that examines the varied histories of South India's states—and their contributions to the legacy of Indian food. True Indian kitchen—Learn how to keep your flavors authentic in this Indian cookbook, filled with advice for selecting essential spices and must-have cookware. Earn a new stamp on your culinary passport with the help of The Essential South Indian Cookbook.

Download or read book B Smith Cooks Southern Style written by Barbara Smith and published by Simon and Schuster. This book was released on 2009-11-03 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: In B. Smith’s Southern Cooking A-Z, she explores the rich and diverse cuisines of the American South—from Cajun to creole, Soul food to “New Southern.” Laced with engaging anecdotes about culture and history, Smith’s recipes equal parts instructive and entertaining. Hers isn’t a cookbook for elaborate dinner parties or calorie counters, but rather a guide for those unafraid to smoke a pig and toss back a few sliders. From Smith’s mouthwatering catfish fingers to her Jambalaya, her Kentucky Burgoo, and the entertaining stories she tells while teaching you her tricks, B. Smith’s Southern Cooking A-Z will show even the most skeptical reader why the Wall Street Journal has hailed her as “One of the most formidable rivals of Martha Stewart.”

Download or read book 100 Recipes written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2015-10-13 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: A provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook. We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes Everyone Should Know How to Make. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.

Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Download or read book America I AM Pass It Down Cookbook written by Jeff Henderson and published by Hay House, Inc. This book was released on 2011-02-01 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The smells in the kitchen, the unforgettable flavors—these powerful memories of food, family, and tradition are intertwined and have traveled down from generations past to help make us the people we are today. Soul food is just as wide-ranging and satisfying as soul music. Tavis Smiley’s America I AM four-year traveling museum exhibit and New York Times bestseller Chef Jeff Henderson have joined forces to create the America I AM Pass It Down Cookbook to honor and preserve African Americans collective family food histories and legacies. Over 100, soul-filled and soul-inspired family recipes collected from contributors’ across the country, are featured. Each contribution demonstrates how powerful recollections of food, family and tradition have traveled down to us from generations past to help make us the people we are today. Indeed, history lives at the kitchen table. "What better way to showcase America’s diverse and delicious traditions than through the unifying power of food," says Smiley. Each cookbook contributor submitted a favorite family recipe and a brief accompanying family food imprint story reflecting on the significance of the dish. What makes this cookbook special is that everyone has a favorite family food memory to share—whether it was grandma’s peach cobbler, Aunt Sarah’s collard green soufflé or Cousin Dan’s barbecued beef ribs. Recipes range from traditional southern cooking to the new soulful recipes of twenty-first century cooks. Under the editorial direction of Chef Jeff Henderson, the America I AM Pass It Down Cookbook becomes a prized possession for fans of soulful cooking from the heart.

Download or read book Heritage written by Sean Brock and published by Artisan. This book was released on 2014-10-21 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.