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The New Southern Cook: 200 Recipes from the South's Best Chefs and Home Cooks

Taylor, John Martin

6 valoraciones por Goodreads
ISBN 10: 0553094173 / ISBN 13: 9780553094176
Editorial: Bantam Dell Pub Group, 1995
Condición: Collectible: Like New Encuadernación de tapa dura
Librería: Crestview Books (Westerville, OH, Estados Unidos de America)

Librería en AbeBooks desde: 2 de marzo de 2004

Cantidad: 1

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Signed Like new hardback and jacket! Signed by author on blank front endpage. Text is clean, unmarked, tight. (Shelf location: BC) All items carefully packed to avoid damage from moisture and rough handling. Tracking included. N° de ref. de la librería 040931

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Detalles bibliográficos

Título: The New Southern Cook: 200 Recipes from the ...

Editorial: Bantam Dell Pub Group

Año de publicación: 1995

Encuadernación: Hard Cover

Condición del libro:Collectible: Like New

Condición de la sobrecubierta: Like New

Ejemplar firmado: ISigned

Edición: First Edition.

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What's cooking down South? Hoppin' John Taylor has  traveled from Hilton Head to Memphis, from  Louisville to Birmingham, from Bethesda to Miami to find  out. He's collected more than 200 authentic southern dishes from the finest private homes in Charleston, the best Creole restaraunt in New Orleans, and  the recipe files of great chefs and cooks in kitchens from Dallas to Richmond. You're in for some wonderful surprises as you encounter the varied, energetic cuisine of today's South--and discover the kind of food that nourishes not only the body but the soul.


John Martin Taylor is one of the cooks and writers devoted to preserving traditional Southern American cooking and to reviving interest in it. He is also creatively talented in the kitchen. Taylor, known as "Hoppin' John," focused on the traditions of the South in an earlier book, Hoppin' John's Lowcountry Cooking. In The New Southern Cook, he offers regional dishes gathered from local chefs and cooks from Texas to Appalachia, in addition to his own great cookin'. With the background Taylor provides, you'll appreciate dishes from Virginia's Peanut Soup to Peanut Hummus, and Deep-Fried Turkey Breast to Banana-Fried Sea Bass. Noting that cooking evolves as a living thing, he considers Green Tomato Soup and Tequila-Glazed Pork Roast as legitimate and Southern as Carrots in Ginger Ale and Crab Cakes. A wine aficionado, he provides recommendations with many dishes, but suggests beer or lemonade with barbecue!

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