From a Southern Oven (eBook, ePUB)
The Savories, The Sweets
PAYBACK Punkte
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"Great Smokies Jelly Pie, Texas Torte, Chicken Boudine? It makes this Yankee want to get into the kitchen and start entertaining, Southern style." -Sara Moulton, host of PBS's Sara's Weeknight Meals No one knows Southern cooking quite like Jean Anderson, longtime food editor and author of such books as A Love Affair with Southern Cookingand Falling Off the Bone.Her encyclopedic knowledge of Southern food shines through in this delicious down-home collection. From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary, homey and haute. You'll find appeti...
"Great Smokies Jelly Pie, Texas Torte, Chicken Boudine? It makes this Yankee want to get into the kitchen and start entertaining, Southern style." -Sara Moulton, host of PBS's Sara's Weeknight Meals No one knows Southern cooking quite like Jean Anderson, longtime food editor and author of such books as A Love Affair with Southern Cookingand Falling Off the Bone.Her encyclopedic knowledge of Southern food shines through in this delicious down-home collection. From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary, homey and haute. You'll find appetizers and snacks, main dishes, sides, breads, and desserts that showcase such beloved Southern staples as pork and rice, sweet potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued Chicken to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this book has it all. Throughout, Anderson dishes up juicy bits of history and lore about the recipes, while luscious full-color photographs offer mouthwatering inspiration. If you love Southern food in all its honest, soulful glory, this delectable collection of casseroles, crisps, cobblers, and more oven-baked goodness is an absolute must. "I love the history and stories behind the recipes." -Sara Moulton, host of PBS's Sara's Weeknight Meals "A real classic of our American culinary heritage." -Nick Malgieri, author of Bake and Bread
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