101 Things to Do with Grits, New Edition - Cross, Eliza
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Grits have been called the "first truly American food." But any Southern cook worth their salt knows it's what you add to grits that makes them a delicious part of any meal. A simple porridge made from stone-ground hominy corn, grits can transform into anything from pancakes to appetizers and even desserts. Harriss Cottingham's new edition of 101 Things to Do With Grits serves up inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be.

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Produktbeschreibung
Grits have been called the "first truly American food." But any Southern cook worth their salt knows it's what you add to grits that makes them a delicious part of any meal. A simple porridge made from stone-ground hominy corn, grits can transform into anything from pancakes to appetizers and even desserts. Harriss Cottingham's new edition of 101 Things to Do With Grits serves up inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be.
Autorenporträt
A true Southerner living in South Carolina, Harriss Cottingham knows grits. His passion for food began a young boy while taste-testing for his grandfather who was an amateur chef. Cottingham learned the culinary arts at Johnson and Wales University Culinary School in Charleston, South Carolina, and has worked in several fine dining restaurants, served as a guest chef at multiple events, and worked in the wine industry. He lives in Greenville, South Carolina, with his family.