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Author: Amanda Gipson Nowosadzki
Publisher: Oak + Iris Media
ISBN: 9781734997309
Category :
Languages : en
Pages : 170
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Book Description
Clean. Southern. Cuisine. Yes, you read that correctly! Southern food can be indulgent and pack some nutrition, too. Whether you've been on the Paleo diet for years, are trying to eliminate gluten for health reasons, or you are new to the world of nutrition, the recipes in this book will help you reduce the inflammation in your body and increase your intake of healing nutrients without sacrificing Southern authenticity or flavor! Many people are afraid that a clean diet may mean boiled chicken and steamed vegetables for breakfast, lunch, and dinner. Fear not! Amanda's passion for culinary excellence stems from her Southern heritage and the flavor robust foods of that culinary region. -- Dr. Izabella Wentz, PharmD, FASCP #1 New York Times Bestselling Author of Hashimoto's Protocol Drawing from her roots in Cajun Country, South Louisiana-native Amanda Gipson Nowosadzki weaves personal stories into her recipes as she takes us on a mouthwatering journey with dishes that your loved ones will never guess are gluten-free and yes... even good for you! Are you looking for rich, soul-satisfying gumbo? Biscuits that elicit oohs and ahhs from all around? Luscious orange cake? Then pull up a chair and bon appetit y'all! In this book you'll find: Recipes that are always Gluten Free and often times Paleo, AIP, and Keto-friendly Numerous recipes based off of authentic Cajun dishes Useful tips and tricks for getting started with clean eating What foods to enjoy, what to avoid, and what to enjoy in moderation Grocery lists and ingredient recommendations that take the guesswork out ... and more!
Author: Amanda Gipson Nowosadzki
Publisher: Oak + Iris Media
ISBN: 9781734997309
Category :
Languages : en
Pages : 170
Get Book
Book Description
Clean. Southern. Cuisine. Yes, you read that correctly! Southern food can be indulgent and pack some nutrition, too. Whether you've been on the Paleo diet for years, are trying to eliminate gluten for health reasons, or you are new to the world of nutrition, the recipes in this book will help you reduce the inflammation in your body and increase your intake of healing nutrients without sacrificing Southern authenticity or flavor! Many people are afraid that a clean diet may mean boiled chicken and steamed vegetables for breakfast, lunch, and dinner. Fear not! Amanda's passion for culinary excellence stems from her Southern heritage and the flavor robust foods of that culinary region. -- Dr. Izabella Wentz, PharmD, FASCP #1 New York Times Bestselling Author of Hashimoto's Protocol Drawing from her roots in Cajun Country, South Louisiana-native Amanda Gipson Nowosadzki weaves personal stories into her recipes as she takes us on a mouthwatering journey with dishes that your loved ones will never guess are gluten-free and yes... even good for you! Are you looking for rich, soul-satisfying gumbo? Biscuits that elicit oohs and ahhs from all around? Luscious orange cake? Then pull up a chair and bon appetit y'all! In this book you'll find: Recipes that are always Gluten Free and often times Paleo, AIP, and Keto-friendly Numerous recipes based off of authentic Cajun dishes Useful tips and tricks for getting started with clean eating What foods to enjoy, what to avoid, and what to enjoy in moderation Grocery lists and ingredient recommendations that take the guesswork out ... and more!
Author: S. R. Dull
Publisher: University of Georgia Press
ISBN: 9780820328539
Category : Cooking
Languages : en
Pages : 468
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Book Description
More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.
Author: Rick McDaniel
Publisher: Arcadia Publishing
ISBN: 1625841469
Category : History
Languages : en
Pages : 240
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Book Description
Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French soufflé technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mélange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.
Author: Devon O'Day
Publisher: HarperChristian + ORM
ISBN: 140160093X
Category : Cooking
Languages : en
Pages : 292
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Book Description
Every culture has its own unique flavor profile woven into the fabric of its history and traditions. Deep in the South, food is the focal point of our memories, the centerpiece of every occasion. What began as a humble means of nourishment has evolved into a cultural art form embraced throughout the country. Born-and-bred Southern belle Devon O'Day reminisces her way through this rich collection of the region's signature dishes. From Sunday dinner to Christmas morning brunch, My Southern Food chronicles the moments of life that happen anyplace you can balance a plate on your knees. This collection isn't just a catalog of recipes; it's an album of memories you're sure to recognize. In My Southern Food, you’ll find dishes including: Cathead Cheese Biscuits Gumbo Chicken and Dumpings Sweet Potato Casserole Country Ham The recipes in My Southern Food reflect a lifetime of the places, people, and occasions that define Southern living. Devon journeys through this compilation of recipes with stories and anecdotes that enrich the experience of recreating her most treasured meals. You don't have to be a Southerner to enjoy this cuisine. The appeal of these satisfying flavors is rooted in their simplicity.
Author: Asha Gomez
Publisher: Running Press Adult
ISBN: 076245783X
Category : Cooking
Languages : en
Pages : 290
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Book Description
2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.
Author: Editors of Southern Living Magazine
Publisher: Time Home Entertainment
ISBN: 0848744748
Category : Cooking
Languages : en
Pages : 320
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Book Description
There's no region of the country more cherished and unique when it comes to food than the South. Southerners celebrate our food traditions. They are totems of our collective identity. Our grits, our fried chicken, our sweet tea, our butterbeans, our biscuits: These are powerful symbols of not just of Southern tastes but also of Southern values, of the kind of simple, honest-to-goodness home cooking, prepared with generosity of spirit and served up with generosity of ladle. These recipes are what distinguish and bind Southern culture. No Taste Like Home embraces the cultural identity of towns large and small all throughout the South and provides readers with recipes, stories, and highlights of all the unique regional flavors -- from the Heartland of Dixie to Cajun Country, from The Coastal South to Bluegrass, Bourbon and BBQ Country and all points in between. Organized geographically, the cookbook focuses on each of 6 regions in the South. Every chapter will include highlights of specific towns and contain essays describing, literally, the flavor of the place. The highlighted towns will offer multiple recipes as well as musings from notable locals, and "locally famous" chefs. Just some of the recurring editorial features include: a travelogue introduction discussing regional specialties and folklore Standout recipes from local chefs and "almost famous" home cooks Musings from locals about their town "Hometown Flavor" features on Southern iconic ingredients that are commonly used in the regional cuisine "What We're Craving" features highlighting a local restaurant or town-specific dish that locals crave when they're not at home "Local Know-how" features of insider secrets from the locals, from how to pick the freshest produce, to the best way to prepare their own recipes
Author: Mrs. Fisher
Publisher: Applewood Books
ISBN: 1557094039
Category : African American cooking
Languages : en
Pages : 102
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Book Description
"A former slave, Mrs Fisher came from Mobile, Alabama and began cooking for San Francisco society in the late 1870's"--Back cover.
Author: Chris Chamberlain
Publisher: Thomas Nelson Inc
ISBN: 1401601634
Category : Cooking
Languages : en
Pages : 290
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Book Description
100 places to eat in the South before you die (and the recipes that made them famous.).
Author: Evelyn Roughton
Publisher: Quail Ridge Press
ISBN: 9781938879159
Category : Cooking
Languages : en
Pages : 224
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Book Description
For thirty-nine amazing years, The Crown Restaurant has served lunch to international travelers, nationwide visitors, and local customers and friends. The Crown has been host to the Food Network, Turner South, CNN, and the Travel Channel, as well as writers and journalists from The New York Times, Southern Living, Bon Appetit, and Saveur magazine. Located in downtown Indianola, Mississippi- the very heart of the Mississippi Delta-The Crown continues to garner accolades as the quintessential eatery for fans of traditional southern cuisine with a taste of gourmet. Thanks to proprietors Evelyn and Tony Roughton, as well as their families and friends, you can now re-create delectable dishes that have been passed down for generations, adapted and enhanced throughout the years, and collected for everyone to enjoy in this much-anticipated cookbook. The Crown of Southern Cooking features more than 170 easy-to-prepare classic southern recipes with a touch of added elegance, such as: Hot Vidalia Onion Dip, Crawfish Beignets, Gourmet Cheese Grits, Old-Fashioned Fried Peach Pies, Mississippi Delta Fried Catfish, Chocolate Bread Pudding Book jacket.
Author: Virginia Willis
Publisher: Ten Speed Press
ISBN: 1607741342
Category : Cooking
Languages : en
Pages : 737
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Book Description
Two divergent influences--Southern cooking and French cuisine--come together in Bon Appétit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots. Espousing a simple-is-best philosophy, classically trained French chef and daughter and granddaughter of consummate Southern cooks, Virginia Willis uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New Southern Chicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Rémoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia. You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forebears on both sides of the Atlantic. Bon Appétit, Y'all is Virginia's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while.
