The Southerner S Cookbook by Editors of Garden and Gun

Genre : Cooking
Editor : Harper Collins
Release : 2015-10-27
ISBN-13 : 9780062242433
Hardcover : 320 Pages


Available: macOS, Windows, Android, Tablet

From Garden & Gun—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout. From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of clam chowder), each recipe in The Southerner’s Cookbook tells a story about Southern food and its origins. With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers, The Southerner’s Cookbook is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future *Named one of Eater’s Best New Cookbooks for Fall 2015* *Selected as one of Vanity Fair’s “18 Best New Cookbooks”*

The Southerner S Cookbook by Editors of Garden and Gun

Genre : Cooking
Editor : HarperWave
Release : 2015-10-27
ISBN-13 : 0062242415
Hardcover : 320 Pages


Available: macOS, Windows, Android, Tablet

From Garden & Gun, the magazine that features the best of Southern cooking, dining, cocktails, and customs comes this heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and full-color photography throughout. From hole-in-the-wall Mississippi fried chicken joints to North Carolina roadside barbeque stands to sophisticated New Orleans Creole restaurants, the South has long been celebrated for its culinary diversity. In The Southerner’s Cookbook, the editors of the magazine that is defining a new generation of Southern food culture immerses readers in the places, people, and ingredients that have shaped the South’s food traditions. Feast on twenty-five of Garden & Gun's best chef-sourced recipes from acclaimed Southern chefs as well as seventy-five all-new recipes developed exclusively by the magazine. Enjoy mouthwatering game and meat dishes, main courses, soups and stews, vegetables and sides, pickles and preserves, and desserts, as well as traditional cocktails and party bites that will be the hit of any get-together. The editors of Garden & Gun offer their own creative twists and updates on tried-and-true classics—rabbit-instead-of-chicken and dumplings or Po’boys transformed into party canapés. Each recipe in The Southern Cookbook tells a story about the food and its origins, whether it’s uniquely regional dishes like sonker—Piedmont, North Carolina’s take on cobbler—or Minorcan chowder, Florida’s own version of clam chowder. The Southerner’s Cookbook also offers easy-to-follow instructions for traditional Southern food preparations—from roasting a whole hog to throwing a low-country boil—as well as essays from many of the magazine’s notable contributors like Julia Reed and John T. Edge, and Rick Bragg; regional Southern cuisine maps; classic ingredient combinations (Watermelon & Salt, Pork Rinds & Hot Sauce); and a full glossary of Southern cooking terms to help you eat like a true Southerner. As beautiful as it is practical, The Southerner’s Cookbook offers much more than just a collection of recipes—it is a true reflection of the South’s culinary past, present, and future.

The Southern Bite Cookbook by Stacey Little

Genre : Cooking
Editor : Thomas Nelson
Release : 2014-03-18
ISBN-13 : 9781401605445
Hardcover : 272 Pages


Available: macOS, Windows, Android, Tablet

In the South, a conversation among home cooks can be just about as illuminating as any culinary education. Luckily for Stacey Little, home cooks run in the family. Whether it’s fried chicken or pimento cheese, fruit salad or meatloaf, everybody’s family does it a little differently. The Southern Bite is a celebration of those traditions and recipes every Southern family is proud to own. It’s the Pecan Chicken Salad that’s mandatory for every family reunion and the hearty Goulash, so comforting after a long day. It’s the Glazed Ham that makes its way to the Easter table every year. If you’re lucky enough to hail from the South, you’ll no doubt find some familiar favorites from your own family recipe archives, along with a whole slew of surprises from Southern families a lot like yours! There’s Turnip Green Dip for your next party, Chicken Corn Chowder for those chilly fall nights, and Cornbread Salad for when you really need to make an impression. No matter what’s cooking, Little’s goal is the same: to revel in the culinary tradition all Southerners share. These are the recipes that bring us together and the meals our families will cherish for generations to come.

Genre : Cooking
Editor : University of Georgia Press
Release : 2015-04-15
ISBN-13 : 9780820348582
Hardcover : 296 Pages


Available: macOS, Windows, Android, Tablet

Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas. Are you hungry yet?

Genre : Cooking
Editor : W. W. Norton & Company
Release : 2006-10-17
ISBN-13 : 9780393609905
Hardcover : 608 Pages


Available: macOS, Windows, Android, Tablet

You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

The Southerner S Handbook by Editors of Garden and Gun

Genre : Reference
Editor : Harper Collins
Release : 2013-10-29
ISBN-13 : 9780062242426
Hardcover : 304 Pages


Available: macOS, Windows, Android, Tablet

Whether you live below the Mason Dixon Line or just wish you did, The Southerner’s Handbook is your guide to living the good life. Curated by the editors of the award-winning Garden & Gun magazine, this compilation of more than 100 instructional and narrative essays offers a comprehensive tutorial to modern-day life in the South. From Food and Drink to Sporting & Adventure; Home & Garden to Style, Arts & Culture, you'll discover essential skills and unique insight from some of the South’s finest writers, chefs, and craftsmen—including the secret to perfect biscuits, how to wear seersucker, and to the right way to fall off of a horse. You'll also find: Roy Blount Jr. on telling a great story; Julia Reed on the secrets of throwing a great party; Jonathan Miles on drinking like a Southerner; Jack Hitt on the beauty of cooking a whole hog; John T Edge on why Southern food matters; and much more. As flavorful, authentic, and irresistible as the land and the people who inspire it, The Southerner's Handbook is the ultimate guide to being a Southerner (no matter where you live).

Genre : Cooking
Editor : W. W. Norton & Company
Release : 2006-10-17
ISBN-13 : 9780393609905
Hardcover : 608 Pages


Available: macOS, Windows, Android, Tablet

You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

Genre : Cooking
Editor : Simon and Schuster
Release : 2011-10-11
ISBN-13 : 9781416564126
Hardcover : 480 Pages


Available: macOS, Windows, Android, Tablet

Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours. I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-a-kind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible. I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all! Best dishes, Paula Deen

S Is For Southern by Editors of Garden and Gun

Genre : Reference
Editor : HarperCollins
Release : 2017-10-24
ISBN-13 : 9780062445155
Hardcover : 400 Pages


Available: macOS, Windows, Android, Tablet

From the New York Times bestselling authors at Garden & Gun comes a lively compendium of Southern tradition and contemporary culture. The American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don’t let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they’re likely to put you in the pot. Now, from the editors of Garden & Gun comes this illustrated encyclopedia covering age-old traditions and current culture. S Is for Southern contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: Roy Blount, Jr., on humidity Frances Mayes on the magnolia Jessica B. Harris on field peas Rick Bragg on Harper Lee Jon Meacham on the Civil War Allison Glock on Dolly Parton Randall Kenan on Edna Lewis The Lee Brothers on boiled peanuts Jonathan Miles on Larry Brown Julia Reed on the Delta

Southern Snacks by Perre Coleman Magness

Genre : Cooking
Editor : UNC Press Books
Release : 2018-08-06
ISBN-13 : 9781469636696
Hardcover : 184 Pages


Available: macOS, Windows, Android, Tablet

This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you'll need for any event, whether a football game, a party, or, if things are looking down, a funeral. Many of the recipes are inspired by southern community cookbooks, home cooks, and chefs who put new twists on southern flavors. Highlighting local ingredients and traditional techniques, these snacks—from Fried Dill Pickles with Delta Comeback Sauce to Louisiana's Natchitoches Meat Pies and Charleston's Benne Wafers—shine a light on the diversity of regionally distinct southern cuisine. The contemporary recipes work ingeniously with familiar southern ingredients, from Field Pea Hummus and Country Ham Pate to Smoked Catfish Spread and Sweet Tea Pecans. The recipes are enriched with delightful stories and lore, along with thirty-six lush color photographs. Getting together with friends and family? You will never arrive empty-handed again.