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Like most native Southerners, Ann Byrn grew up eating the food of our memory—fried chicken and milk gravy, turnip greens slowly simmered with ham hocks, and homemade biscuits.
With the aid of today's time-saving tools and appliances, the availability of once hard-to-find ingredients, and the broadening of our culinary horizons, Southerners have branched out into a new style of cookery. We're using the same basic ingredients, but we have altered preparation and presentation, with an emphasis on the light, the simple, and the natural.
Cooking in the New South is a new look at what is traditional in our kitchens. It brings together more than 200 tested recipes for delicacies like Pumpkin Raisin Bread, Chilled Canteloupe Soup, Sesame Shrimp and Asparagus, Orange Giner Pork Roast, and Chocolate Bourbon Pecan Pie. Each section begins with a vignette about a treasured food from our past—including Brunswick stew, grits, and chess pie—to remind us of the roots of our delightful cuisine.
Cooking in the New South captures the style and ease of the newest trends while retaining the distinctive flavor of the well-loved, old-fashioned Southern fare.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
John Griesmeyer
reviewed Cooking in the New South: A Modern Approach to Traditional Southern Fare on December 31, 2014
Cooking in the New South: A Modern Approach to Traditional Southern Fare
This is more history than a cook book, and is interesting in that regard. It does not contain a list of ingredients, and frequently no measurements. With no refrigeration, no hothouses for fresh veggies, no international food trade, their choices were limited. If this is what the folks ate in the 1800s, then their food was somewhat bland, and, well, kinda gross. Mock turtle soup made from boiling a calf head (brain-removed, of course, but not the hair.
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Add Cooking in the New South: A Modern Approach to Traditional Southern Fare, Like most native Southerners, Ann Byrn grew up eating the food of our memory—fried chicken and milk gravy, turnip greens slowly simmered with ham hocks, and homemade biscuits. With the aid of today's time-saving tools and appliances, the availabi, Cooking in the New South: A Modern Approach to Traditional Southern Fare to the inventory that you are selling on WonderClubX
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Add Cooking in the New South: A Modern Approach to Traditional Southern Fare, Like most native Southerners, Ann Byrn grew up eating the food of our memory—fried chicken and milk gravy, turnip greens slowly simmered with ham hocks, and homemade biscuits. With the aid of today's time-saving tools and appliances, the availabi, Cooking in the New South: A Modern Approach to Traditional Southern Fare to your collection on WonderClub |
