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The Southerner's Cookbook电子书

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作       者:Editors of Garden and Gun

出  版  社:Harper Wave

出版时间:2015-10-27

字       数:41.6万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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From the editors of Garden & Gun, the award-winning magazine that celebrates the best of Southern culture, comes this comprehensive volume of recipes, traditions, tales, and techniques that will immerse you in the South's culinary past, present, and future. With more than 125 detailed and delicious recipes both classic and modern, this beautifully photographed cookbook covers every angle of home cooking, whether you're feeding your family or entertaining a crowd. From roasting a whole hog to throwing a Lowcountry boil, the secrets of light-as-a-feather biscuits to perfectly crispy fried chicken, the art of spicing a Bloody Mary to mixing a potent punch, The Southerner's Cookbook is much more than a collection of recipes—it is a true reflection of the South's culinary landscape.
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Contents

Introduction, by David DiBenedetto

The Southern Larder

1. Party Bites & Appetizers

Gracious Plenty, by Matt Lee and Ted Lee

Bacon Crackers: Classic, Herbed, & Brown Sugar

“Classic” Pimento Cheese

3 Variations on “Classic” Pimento Cheese

Spicy Pickle Pimento Cheese

Charred Onion & Pecan Pimento Cheese

Country Ham Pimento Cheese

Crab Hush Puppies

Salt-Baked Shrimp

Simple Slice-&-Bake Cheese Wafers

Tomato Aspic & Shrimp Salad

Delta-Style Hot Tamales

Pickapeppa Pecans

Devilish Eggs

Old-Florida Smoked Fish Dip

Smoked Mullet

Minorcan Mayonnaise

Benedictine

Sausage Balls

West Indies Salad

Three Southern Sandwiches, Party-Style

Party-Style Kentucky Hot Browns

Party-Style Cubanos with Marinated Pork

Party-Style Muffulettas with Olive-Artichoke Relish

Olive-Artichoke Relish

Bourbon Balls

2. Chicken

In Praise of the Yardbird, by Julia Reed

Fried Chicken Three Ways

Fried Chicken: Classic

Fried Chicken: Extra-Crispy

Fried Chicken: Nashville-Hot

King Ranch Chicken

Country Captain

Chicken Bog

Chicken Thigh Potpie

Spicy-Pickle Chicken Salad with Chicken Skin Crackers

3. Pork, Beef, & Lamb

Holding on to the Hog, by Randall Kenan

Home-Cured Sorghum Bacon

Smothered Skillet Pork Chops

Smoky Soup Beans

Spicy Black-Eyed Pea Jambalaya

Sweet Tea–Brined Country Ham

Country Ham with Three Gravies: True Sawmill, Red-Eye, & Tomato

True Sawmill Gravy

Red-Eye Gravy

Tomato Gravy

How to Roast a Whole Hog, by Chef John Currence

Cane Syrup & Spice–Rubbed Beef Tenderloin

Chicken-Fried Short Ribs

Meat-&-Three-Style Hamburger Steak with Onion Gravy

Kentucky-Style Smoked Lamb

Natchitoches Meat Pies

Grillades & Grits

Yakamein

4. Fish & Shellfish

Your First Oyster, by Rick Bragg

Oysters Bienville

Frogmore Stew

Maryland Crab Cakes

Fried Cornmeal-Crusted Catfish

Shrimp & Rice Grits

Ramp-Stuffed Trout

Apalachicola Oyster Stew

Sautéed Shrimp & Okra

Grilled Redfish on the Half Shell

Greek-Style Flounder

Smoked Trout Hash

Pinebark Stew

5. Game

A Taste for the Hunt, by Jonathan Miles

Sliced Dove Breasts on Cornbread Crostini with Green Tomato Marmalade

Grilled Quail with Chocolate Gravy

Braised Quail with Leeks, Dates, & Cider

Duck & Oyster Gumbo

Duck with Satsuma Sauce

Perfect Poppers

Grilled Wild Turkey Breast & Spring Vegetable Salad

Rabbit & Cornmeal Dumplings

Applewood Bacon–Wrapped Venison Loin

Chili Con Venison

Southern Soul Brunswick Stew

6. Vegetables & Sides

Head of the Table, by Allison Glock

Hoppin’ John

Smothered Country-Style Green Beans

Not-Quite-so-Cooked-to-Death Green Beans

Butter Bean Succotash

Heirloom Tomato Salad with Green Goddess Buttermilk Dressing

Green Goddess Buttermilk Dressing

Summer Squash Casserole

Slowly Simmered Field Peas

Cucumber Pickles & Pickled Radishes

Pickled Cucumbers with Shiso

Pickled Radishes with Chiles & Ginger

Fresh-Corn Spoonbread

Cast-Iron Charred Corn

Kil’t Greens with Bacon Jam

Bacon Jam

Sweet Potato Casserole with Sorghum

Jeffersonian Spring Salad

Creamy Cucumber-Dill Salad

Fried Okra, Fried Green Tomatoes, & Fried Pickle Chips

Master Fry Batter Mix

Fried Okra

Fried Green Tomatoes

Fried Pickle Chips

Pool Room Slaw

Macaroni & Cheese with Virginia Country Ham

Creamed Collards

Cornbread Oyster Dressing

7. Baked Goods & Desserts

Always Save Room for Dessert, by Roy Blount, JR.

Sorghum-Bourbon Pecan Pie

Mardi Gras Moon Pies

Brûléed Buttermilk Pie

Strawberry-Moonshine Fried Hand Pies

Sweet Potato Sonker

Banana Pudding with Peanut Butter Whipped Cream

Applejack Stack Cake

Sweet Tea Granita

Peach Ice Cream

Brown Butter Smith Island Cake

Sweet Potato Candy

Southern Skillet Cornbread

Cherokee Bean Bread

Classic Buttermilk Biscuits

Sausage-Stuffed Kolache

Orange Rolls

8. Condiments, Sauces, & Spreads

Well Dressed, by John T. Edge

Barbecue Sauces

Memphis-Style Tomato Barbecue Sauce

Texas-Style Beef Barbecue Sauce

Eastern North Carolina–Style Vinegar-Pepper Sauce

South Carolina–Style Mustard Barbecue Sauce

Alabama-Style White Barbecue Sauce

Creamy Mayonnaise Sauces

Comeback Sauce

White Creole Rémoulade

Tartar Sauce

Black Pepper Ranch Dressing

Savory Sauces & Spreads

Cheerwine Onion Marmalade

Savory Creole Tomato Jam

Muscadine Mostarda

Peach-Tomato Salsa

Chunky Sweet Onion Jezebel Sauce

Collard Pesto

Sweet Sauces & Spreads

Bourbon Caramel Sauce

Blackberry Sauce

Sorghum Butter

Slightly Boozy Apple Butter

Peanut Butter

9. Cocktails

We’ll Drink to that, by Kathleen Purvis

Charleston Brown Water Society Punch

The Tallulah (Coke, Peanuts, & Whiskey)

Peanut Orgeat

The 610 Magnolia Old Fashioned

Dark & Stormy

Ginger Lemongrass Syrup

Antebellum Julep

Slurricane

Sir Isaac Newton

Apple Cider–Cinnamon Syrup

The Seelbach

Michelada

Cochon Bloody Mary

Glossary

Contributors

Acknowledgments

Index

About the Authors

Also by David DiBenedetto and the Editors of Garden & Gun

Credits

Copyright

About the Publisher

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