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Author: Francine Bryson
Publisher: Clarkson Potter
ISBN: 0553459147
Category : Cooking
Languages : en
Pages : 241
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Book Description
Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table.
Author: Francine Bryson
Publisher: Clarkson Potter
ISBN: 0553459147
Category : Cooking
Languages : en
Pages : 241
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Book Description
Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table.
Author: Francine Bryson
Publisher: National Geographic Books
ISBN: 0804185786
Category : Cooking
Languages : en
Pages : 0
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Book Description
National pie champion, mom, homemaker, and self-proclaimed redneck, Francine Bryson won the hearts of bakers everywhere when she appeared on CBS’s The American Baking Competition and went on to become a finalist on the show. Known for her down-home Southern charm and sass (and for successfully pairing chocolate and peanut butter with bacon), Francine now shares her sought-after recipes and tips in her very first baking book. “Here are the recipes and tricks I was taught by my Great-Granny, Granny, Nana, and Mama—the women who schooled me on the ways a Southern woman keeps a kitchen—and that I learned from twenty-plus years of competing on the baking circuit. Now you can bake up award-winning pies such as Upside-Down Apple Pie, fluffy Biscuits Like Nana Made, and irresistible treats like Soda Pop Cake and Classic Southern Lemon Bars—all so good they have made the rounds with the ladies at church, the bridge clubs, supper clubs, and mom groups for generations.” --from the Introduction
Author: Francine Bryson
Publisher: Clarkson Potter
ISBN: 0553448455
Category : Cooking
Languages : en
Pages : 241
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Book Description
Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin--that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites--and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table.
Author: Irv Miller
Publisher: Rowman & Littlefield
ISBN: 1493019481
Category : Cooking
Languages : en
Pages : 305
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Book Description
Panhandle to Pan explores the evolution of Florida Panhandle cuisine as well as the regional traditions and trends that make the region a culinary hotspot. Included are 150 innovative recipes.
Author: Virginia Willis
Publisher: University of Georgia Press
ISBN: 0820367494
Category : Cooking
Languages : en
Pages : 353
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Book Description
Featuring new recipes and photographs, this revised and updated edition of Virginia Willis’s best-selling culinary classic also features new variations and commentary on the original recipes plus options using healthier ingredients. More than two hundred heritage and new recipes seamlessly blend into a thoroughly modern Southern cookbook. The daughter and granddaughter of consummate Southern cooks, Willis is also a classically trained French chef and an award-winning writer. These divergent influences come together splendidly in Bon Appétit, Y’all, a modern Southern chef’s passionate and evolving homage to her culinary roots. Espousing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls “refined Southern cuisine.” Approachable recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; main dishes with fowl, fish, and other meats; 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 Herb Dumplings, Boeuf Bourguignonne, Fried Catfish Fingers with Country Rémoulade) and traditional favorites (Meme’s Biscuits, Mama’s Apple Pie, Okra and Tomatoes), and it wouldn’t be Southern cooking without vegetables (Cauliflower and Broccoli Parmesan, Green Beans Provençal, and Smoky Collard Greens). More than one hundred photographs bring to life both Virginia’s food and the bounty of her native Georgia. You’ll also find well-written stories, a wealth of tips and techniques from a skilled and innovative teacher, and the wisdom of a renowned authority in American regional cuisine, steeped to her core in the food, culinary knowledge, and hospitality of the South. Bon Appétit, Y’all is Virginia Willis’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.
Author: Nicole Alper
Publisher: Conari Press
ISBN: 9781573240307
Category : Cooking
Languages : en
Pages : 252
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Book Description
Combines recipes with profiles of famous women and the dishes that they inspired the authors to create
Author: Ernest Matthew Mickler
Publisher: Ten Speed Press
ISBN: 1607741873
Category : Cooking
Languages : en
Pages : 162
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Book Description
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to Key West—showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler’s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti’s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette’s Sister-in-Law’s Deep-Fried Eggplant and Cracklin’ Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake and Charlotte’s Mother’s Apple Charlotte.
Author: Sarah Banbery
Publisher: Lorenz Books
ISBN: 9780754823841
Category : Cooking
Languages : en
Pages : 0
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Book Description
Cooking.
Author: LuAnn McLane
Publisher: Penguin
ISBN: 1101019700
Category : Fiction
Languages : en
Pages : 308
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Book Description
Raised by her widowed father, Jolie Russell could keep up with any man?that is, until wealthy and sexy land developer Cody Dean struts into her life. Cody buys the Russell farm with an impossible-to-refuse multimillion-dollar offer, then relocates Jolie and her dad to the Copper Creek Estates. But the country club atmosphere isn?t ready for Jolie?s kind of country. As her two worlds collide, Jolie wonders how she can ever hope to capture Cody?s heart without giving up her grits.
Author: Buck Peterson
Publisher: Andrews McMeel Publishing
ISBN: 1449401996
Category : Cooking
Languages : en
Pages : 162
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Book Description
From a humor cookbook author, a funny take on hillbilly cuisine along with quick, easy recipes for dead animals that might otherwise go to waste. Move over Rachael Ray. Smash car driver and redneck culinary authority Buck “Buck” Peterson follows up The Original Road Kill Cookbook with more than fifty new roadkill recipes inside Quick-Fix Cooking with Roadkill. Created for culinary cruisers on the go, each recipe can be prepared in less than thirty minutes after its roadside procurement. Consider ditch-divining recipes such as Perky Jerky, Corned Carnage and Cabbage, Freeway Frittata, Backed-Over Baby Back Ribs, Pavement Panini, and Tar-Tare. Also included are sample tasting menus for breakfasts, lunches, appetizers, dinners, and holiday meals, as well as entertaining tips on where to shop, how to tell when an animal has given up the ghost, and how to pair your roadkill with wine. Nothing is left to chance, except your next culinary roadkill junction. So, when there's a fork in the road, why not pick it up and eat what's found nearby.
