FitnessProsBooks.com - The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
|
List Price: $29.95
Our Price: $18.05
Your Save: $ 11.90 ( 40% )
Availability: Usually ships in 24 hours
Manufacturer: Knopf
|
Average Customer Rating: 
|
|
Binding: Hardcover
Dewey Decimal Number: 641.5973
EAN: 9780375400353
ISBN: 0375400354
Label: Knopf
Manufacturer: Knopf
Number Of Items: 1
Number Of Pages: 352
Publication Date: 2003-04-15
Publisher: Knopf
Release Date: 2003-04-15
Studio: Knopf
|
|
|
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Great southern cooking from great southern cooks!
Comment: This is a team effort and what a team these 2 are. Clearly representing 2 distinct areas of the south, Scott & Miss Edna share parts of themselves and their upbringing that are a treasure. I have enjoyed, with success, the recipes I have tried and continue to sticky note more every time I pick the book up. I highly recommend this as well as Judith Jones' "The Tenth Muse" for a perspective as to how Edna Lewis became the author that we know now and love in her absence.
K Nelson
Customer Rating:
Summary: Just perfect
Comment: You will feel like you know Scott and Miss Lewis when you read this cookbook! It is gourmet southern fare and very easy. I've made several of the recipes and they were all wonderful. Also, Scott offers advice and explanations throughout the book -- nice for a beginner.
Customer Rating: 
Summary: Southern Memories
Comment: I have read and reread the pages of this cookbook like a friendly novel. If you are exploring Southern cuisine for the first time or hunting for an old family favorite from your childhood this is the book. Both authors have opened their minds and hearts for THE GIFT. This book will be passed down to one of my lucky children.
Customer Rating:
Summary: beautiful warm stories
Comment: I just finished reading this book and loved it.The stories are warm and insightful to life growing up in the South and how food was the glue that held families and friends together. As someone who lives in the South, the recipes are true to the "old" South.
Customer Rating:
Summary: Heritage
Comment: I grew up in Southern Virginia and while I come from a white middle class background, we still enjoyed many of the dishes, Miss Edna writes about in this book with Scott. Unfortunately I didn't appreciate the importance of my 'food' heritage until it was too late - both grandmothers were gone and all their recipes and tips with them. While this book is a delightful read on its own and provoked many a trip down 'Memory Lane' I am enjoying the challenge of recreating my childhood memories with Miss Edna and Scott's well-written recipes. If you are a Virginian and over 50, this book should hold pride & place on your shelf - but I'll wager it spends more time open than many of your fancy new cookbooks!
|
|
|
Editorial Reviews:
|
Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s 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.
Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular.
Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), 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 hand-cranked ice creams, the flaky pies, and homey custards and puddings.
Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-
tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the table--is what makes the meal uniquely Southern. Every occasion is celebrated, and at the back of the book there are twenty-two 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.
Here, then, is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.
|
|
|
|
|
|
|
