Shares traditional Southern recipes for soups, gumbos, stews, cornmeal, hominy grits, biscuits, breads, rice, vegetables, fish, shellfish, pork, beef, chicken, game, salads, condiments, and desserts
Part cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal's influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home ...
Includes sixty recipes for side dishes, entrees, muffins, bread, and cakes which use grits, and discusses such issues as whether the word "grits" is singular or plural, and why only people in the South eat grits THE GENIUS OF GRITS The ...
Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990. (Not for sale in the British Commonwealth (except Canada), Ireland, or South Africa.)
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.
"Seasoned in the South" captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens.
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.
Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
A celebration of cultural icon Shaquille O’Neal’s love of food, family, and fun, with 80 low-stress comfort food recipes for busy families. “The flavors and recipes in this book are big, bold, and fun just like Shaq Daddy himself!
Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
In The New Southern Garden Cookbook, Sheri Castle aims to make "what's in season" the answer to "what's for dinner?