Mastering the Art of Southern CookingThrough more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle. |
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Mastering the Art of Southern Cooking Nathalie Dupree,Cynthia Stevens Graubart Aucun aperçu disponible - 2012 |
Expressions et termes fréquents
arugula bacon beans bell pepper boil bone bowl brown carrots celery cheese chicken breasts chicken stock cloves cook cook’s preference corn crab cream dish fennel fillets finely chopped fish flavor Freshly ground black frozen garlic garlic cloves green onions grill grits ground black pepper herbs hot red pepper ingredients lemon juice liquid mayonnaise meat melted mixture mustard okra olive oil optional oregano oven to 350 oysters paper towels parsley peas pecans peeled pieces pork potatoes pound Preheat oven purée recipe red pepper refrigerated Remove ribs rice rimmed baking sheet roast salad salt and pepper Salt Freshly ground sauté Season to taste seeds shrimp side simmer skillet skin sliced slotted spoon soufflé soup Southern spoon Sprinkle Stir sugar tablespoons tablespoons butter tablespoons chopped fresh tablespoons oil taste with salt teaspoon tenderloin thyme tomatoes Toss turnips Variation vegetables Vinaigrette vinegar Whisk zucchini
Informations bibliographiques
| Titre | Mastering the Art of Southern Cooking |
| Auteur | Nathalie Dupree |
| Éditeur | Gibbs Smith, 2012 |
| ISBN | 1423623169, 9781423623168 |
| Longueur | 150 pages |
| Exporter la citation | BiBTeX EndNote RefMan |