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The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks,Used
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Edna Lewisacclaimed author of the American classic, The Taste of Country Cookingand Alabamaborn 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 panfried 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 handcranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twentytwo 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 puretasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What type of recipes are included in 'The Gift of Southern Cooking'? A: 'The Gift of Southern Cooking' features a variety of Southern recipes, including traditional dishes like pan-fried chicken, creamy grits, and Southern biscuits, along with seasonal menus and inventive adaptations.
- Q: Who are the authors of this cookbook? A: The cookbook is authored by Edna Lewis, a renowned writer known for 'The Taste of Country Cooking', and Scott Peacock, an Alabama-born chef celebrated for his unique approach to Southern cuisine.
- Q: What is the publication date of this cookbook? A: 'The Gift of Southern Cooking' was published on April 15, 2003.
- Q: Is this book suitable for beginners in cooking? A: Yes, the book is suitable for cooks of all levels, as it includes a range of recipes from simple to more complex, along with valuable cooking techniques and insights.
- Q: How many pages does 'The Gift of Southern Cooking' have? A: The cookbook contains 352 pages filled with recipes, stories, and cooking tips.
- Q: What is the binding type of this book? A: 'The Gift of Southern Cooking' is available in a hardcover binding, which provides durability and a premium feel.
- Q: Are there any special cooking techniques discussed in the book? A: Yes, the book emphasizes various cooking techniques, such as coaxing flavors from vegetables and blending traditional and modern Southern cooking styles.
- Q: Does the cookbook include seasonal menus? A: Yes, it includes twenty-two seasonal menus that guide readers on how to mix and match dishes for various occasions.
- Q: What kind of cooking style is reflected in the recipes? A: The recipes reflect a blend of traditional Virginia country cooking and innovative Alabama cuisine, incorporating influences from Native American, Caribbean, and African culinary traditions.
- Q: Can I expect personal stories from the authors in this cookbook? A: Yes, the authors interweave personal memories and stories throughout the book, enriching the culinary experience with cultural and historical context.