Kategoria BISAC: Cooking >> Regional & Ethnic - American - Southern States

To many, Kentucky means the greatest thoroughbreds in the world. To others, it is the home of the finest bourbon. But the obvious success of burgoo, Owensboro barbeque, and Harlan Sanders's Kentucky Fried Chicken carries the state's reputation for excellence to a wider audience. From the perfect mint julep to benedictine, from a classic hot brown to cheese chutney, Kentucky's Best captures the full range of the state's culinary delights. Linda Allison-Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and...

The purpose of this book is to give you fresh ideas for great meals. The step by step cooking instructions are all tested and true. Of course any cook can deviate from the mentioned ingredients and methods.

The real basis for any recipe is that one good ingredient or taste, mixed with any other will taste good together.

This book features many tropical favorites with the freshest of ingredients.

We always keep in mind that no one ever wants to burn Garlic because it develops a very bitter taste.

A few of our recipes were sent to us by fire...

What would the state of southern plate and palate be without this staple? What is his great appeal? What is his family tree? How do you hook him? And if so, how do you cook him? But first you have to clean him, so how do you do that?

This light-hearted book of catfish facts and folklore gives ample answers to these monumentous questions and to others just as acute. And cooks wishing to greet their catfish on the stove top rather than on the riverbank will delight in this book's variety of award-winning recipes from the National Farm-Raised Catfish Cooking Contest.

- More than 400 of the Deep South's most popular recipes.

- Recipes that are easy to follow and edited for clarity.

- Photographs and illustrations showcasing places and attractions in the Deep South.

- Fascinating history and trivia about the region scattered throughout.

- A cross-referenced index, making it easy to find your favorite recipes.

In the University Club s early years, the major force behind the gracious dining at that elegant antebellum house was Alline P. Van Duzor, who presided over the club with a will as strong as the cast-iron skillets that hung in her kitchen. Her tempting cuisine attracted many loyal diners to the club who invariably asked for the recipes. This cookbook was the result, written by Van Duzor in 1961 in characteristically straightforward style, and when originally published, it sold through at least eight printings.

The more than 250 mouth-watering recipes from the Old South contained in the...

From Brennan's and Emeril to Commanders Palace--providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers and he starts by giving you a comprehensive overview of the history and food culture of New Orleans--an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food...

Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese.

The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how...

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...