Southern Living No Taste Like Home: A Celebration of Regional Southern Cooking and Hometown Flavor

ISBN-10: 0848744748
ISBN-13: 9780848744748
Category: Cooking
Pages: 320
Language: English
Published: 2013-10-08
Publisher: Time Home Entertainment
Author: Editors of Southern Living Magazine

Description

There's no region of the country more cherished and unique when it comes to food than the South. Southerners celebrate our food traditions. They are totems of our collective identity. Our grits, our fried chicken, our sweet tea, our butterbeans, our biscuits: These are powerful symbols of not just of Southern tastes but also of Southern values, of the kind of simple, honest-to-goodness home cooking, prepared with generosity of spirit and served up with generosity of ladle. These recipes are what distinguish and bind Southern culture. No Taste Like Home embraces the cultural identity of towns large and small all throughout the South and provides readers with recipes, stories, and highlights of all the unique regional flavors -- from the Heartland of Dixie to Cajun Country, from The Coastal South to Bluegrass, Bourbon and BBQ Country and all points in between. Organized geographically, the cookbook focuses on each of 6 regions in the South. Every chapter will include highlights of specific towns and contain essays describing, literally, the flavor of the place. The highlighted towns will offer multiple recipes as well as musings from notable locals, and "locally famous" chefs. Just some of the recurring editorial features include: a travelogue introduction discussing regional specialties and folklore Standout recipes from local chefs and "almost famous" home cooks Musings from locals about their town "Hometown Flavor" features on Southern iconic ingredients that are commonly used in the regional cuisine "What We're Craving" features highlighting a local restaurant or town-specific dish that locals crave when they're not at home "Local Know-how" features of insider secrets from the locals, from how to pick the freshest produce, to the best way to prepare their own recipes

Get the book

Similar books

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -...
By Andrew Dornenburg, Karen Page
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
The Mighty Gastropolis: Portland: A Journey Through the Center of America's New Food Revolution
By Karen Brooks, Gideon Bosker, Teri Gelber
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Onion Delights Cookbook: A Collection of Onion Recipes
By Karen Jean Matsko Hood
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
Bill Neal's Southern Cooking
By Bill Neal
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods
By Karen Solomon
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
Culinary Artistry
By Andrew Dornenburg, Karen Page
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
The Wine Bible
By Karen MacNeil
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD)
By Cole Ward
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Fête Accompli!: The Ultimate Guide to Creative Entertaining
By Karen Robinovitz, Lara Shriftman, Elizabeth Harrison
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
Fête Accompli! Workbook: The Ultimate Party Planning Guide
By Karen Robinovitz, Lara Shriftman, Elizabeth Harrison
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.