ISBN is

978-1-893062-29-0 / 9781893062290

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About the book:

Crispy fried chicken, field peas simmered with savory pork, crusty cornbread hot from the skillet, three-layer caramel cake, homemade peach ice cream-old-time dishes like these have made Southern cooking a cherished tradition. Southern cousins, Courtney Taylor and Bonnie Carter Travis, both experienced cooks and writers, now bring that traditon to you.

In "The Southern Cook's Handbook", Taylor and Travis get into the kitchen with you, explaining the fundamentals of Southern cooking and telling you how ingredients should look, feel, and smell. You can't go wrong with the extensive methods section, featuring step-by-step instructions for all the basics from pan-frying and making gravy to rolling out the perfect pie crust and whipping up the lightest cream cake.

You'll find a wealth of tips and techniques to make you an instant expert: a chapter on choosing fresh produce; charts for blanching, barbecuing, and measuring; a glossary of cooking terms; and much, much more. The authors also provide recipes for over 200 of the South's most popular delights-old favorites like mint juleps, gumbo, cheese grits, fried okra, pecan pie, blackberry cobbler, and fig preserves.

"The Southern Cook's Handbook" is a how-to manual, a primer for the new cook, as well as a refresher course for the old hand. It is an essential reference for any cook's kitchen.

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