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The Gift of Southern Cooking: Recipes and Revelations from Two Great American
US $25,77
OngeveerEUR 22,14
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Bevindt zich in: Sparks, Nevada, Verenigde Staten
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Geschatte levering tussen wo, 13 aug en di, 19 aug tot 94104
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eBay-objectnummer:285353085279
Specificaties
- Objectstaat
- Publication Date
- 2003-04-15
- Pages
- 352
- ISBN
- 0375400354
Over dit product
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
0375400354
ISBN-13
9780375400353
eBay Product ID (ePID)
376757
Product Key Features
Book Title
Gift of Southern Cooking : Recipes and Revelations from Two Great American Cooks: a Cookbook
Number of Pages
352 Pages
Language
English
Publication Year
2003
Topic
Individual Chefs & Restaurants, Methods / Quick & Easy, Regional & Ethnic / American / Southern States
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
46.8 Oz
Item Length
9.4 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2002-073153
Dewey Edition
21
TitleLeading
The
Dewey Decimal
641.5973
Synopsis
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., Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis's Virginia country cooking and Scott Peacock's 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., Edna Lewis and Alabama-born chef Scott Peacock join forces in this remarkable collection of 225 recipes and reflections on Southern food.
LC Classification Number
TX715.2.S68L45 2003
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