Good Old Grits Cookbook PDF Download
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Author: Bill Neal
Publisher: Workman Publishing
ISBN: 9780894808654
Category : Cooking
Languages : en
Pages : 116
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Book Description
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
Author: Bill Neal
Publisher: Workman Publishing
ISBN: 9780894808654
Category : Cooking
Languages : en
Pages : 116
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Book Description
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
Author: Patricia Branning
Publisher:
ISBN: 9780983151906
Category : Cooking
Languages : en
Pages : 144
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Book Description
Welcome to the land of Shrimp, Collards & Grits! "The South is a place where tea is sweet and accents are sweeter, macaroni and cheese is a vegetable, front porches are wide and words are long. Buttermilk pie is a staple. Y'all is a proper noun. Chicken is fried and biscuits come with cream gravy. Everything is darlin' and someone's heart is always being blessed." --publisher Lydia Inglett and author and food columnist, Pat Branning, announce the release of her new book, Shrimp, Collards & Grits : Recipes, Stories and Art from the Creeks and Gardens of the Lowcountry. The book release coincides with the Beaufort, SC Tricentennial year.In addition to almost 200 Lowcountry recipes, the full color, coffee table cookbook features 150 fine art paintings by such noted Southern artists as Ray Ellis, Nancy Ricker Rhett, John Carroll Doyle and Joe Bowler among others.Advance Praise:"A charming storyteller who combines the unmistakable Southern cadence of stories swapped across the dinner table with delicious Southern recipes. You get generous servings of each and both are delicious!"- Nathalie Dupree, author of 10 cookbooks, founder, new Southern cooking movement and two-time James Beard Award winner.
Author: Suzanne McMinn
Publisher: Harper Collins
ISBN: 0062223720
Category : Biography & Autobiography
Languages : en
Pages : 284
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Book Description
Suzanne McMinn, a former romance writer and founder of the popular blog chickensintheroad.com, shares the story of her search to lead a life of ordinary splendor in Chickens in the Road, her inspiring and funny memoir. Craving a life that would connect her to the earth and her family roots, McMinn packed up her three kids, left her husband and her sterile suburban existence behind, and moved to rural West Virginia. Amid the rough landscape and beauty of this rural mountain country, she pursues a natural lifestyle filled with chickens, goats, sheep—and no pizza delivery. With her new life comes an unexpected new love—"52," a man as beguiling and enigmatic as his nickname—a turbulent romance that reminds her that peace and fulfillment can be found in the wake of heartbreak. Coping with formidable challenges, including raising a trio of teenagers, milking stubborn cows, being snowed in with no heat, and making her own butter, McMinn realizes that she’s living a forty-something’s coming-of-age story. As she dares to become self-reliant and embrace her independence, she reminds us that life is a bold adventure—if we’re willing to live it. Chickens in the Road includes more than 20 recipes, craft projects, and McMinn’s photography, and features a special two-color design.
Author: Erin Byers Murray
Publisher: St. Martin's Press
ISBN: 1250116082
Category : Social Science
Languages : en
Pages : 287
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Book Description
Grits is a fascinating cultural history and examination of the current role of grits in Southern cuisine. For food writer Erin Byers Murray, grits had always been one of those basic, bland Southern table necessities—something to stick to your ribs or dollop the butter and salt onto. But after hearing a famous chef wax poetic about the terroir of grits, her whole view changed. Suddenly the boring side dish of her youth held importance, nuance, and flavor. She decided to do some digging to better understand the fascinating and evolving role of grits in Southern cuisine and culture as well as her own Southern identity. As more artisan grits producers gain attention in the food world, grits have become elevated and appreciated in new ways, nationally on both sides of the Mason Dixon Line, and by international master chefs. Murray takes the reader behind the scenes of grits cultivation, visiting local growers, millers, and cooks to better understand the South’s interest in and obsession with grits. What she discovers, though, is that beyond the culinary significance of grits, the simple staple leads her to complicated and persisting issues of race, gender, and politics.
Author: Matthew Raiford
Publisher: The Countryman Press
ISBN: 1682686051
Category : Cooking
Languages : en
Pages : 397
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Book Description
More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.
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: Gloria Hander Lyons
Publisher: Blue Sage Press
ISBN: 0984243836
Category : Cooking
Languages : en
Pages : 118
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Book Description
Since I'm a Southern girl through and through, I figured it was high time I got around to writing a book filled with good old Southern recipes. My mouth is watering just thinking about fried chicken, potato salad, banana pudding and pecan pie. This book is chock full of my family's favorites. And because I'm not the serious type, I like my food served up with some humor on the side. So I tucked in a few tall tales from my childhood about me and my kin to tickle your funny bone. Inside you'll find 19 humorous short stories about growing up in the South during the 1950s, plus more than 80 recipes for good old-fashioned Southern cooking. Come on in and sit a spell, sugar. Enjoy a chuckle or two, then whip up some of these tasty fixin's. Visit www.BlueSagePress.com to read more.
Author: Marcus Samuelsson
Publisher: Houghton Mifflin Harcourt
ISBN: 0470940581
Category : Cooking
Languages : en
Pages : 355
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Book Description
The award-winning celebrity chef and New York Times best-selling author shows how he cooks at home for family and friends
Author: Bill Neal
Publisher: Univ of North Carolina Press
ISBN: 080788958X
Category : Cooking
Languages : en
Pages : 223
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Book Description
Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine.
Author: Rick McDaniel
Publisher: Arcadia Publishing
ISBN: 1625841469
Category : History
Languages : en
Pages : 316
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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 souffl 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 mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.
