Best of the Best from Virginia Cookbook: Selected Recipes from Virginia's Favorite Cookbooks

by Gwen McKee, Barbara Moseley

Overview

Featuring nearly 300 recipes from Virginia's leading cookbooks, Best of the Best from Virginia captures the flavor and heart of the Old Dominion, from Roanoke to Richmond, Winchester to Williamsburg.

This classic cookbook preserves many historic recipes—some from the kitchens of America's early First Ladies—as well as up-to-date dishes. Recipes include Sea Scallops Virginia, Bacon-Corn Chowder, Sweet Potato Biscuits, Baked Virginia Ham, and Peanut Pie.

Product Details

ISBN-13:	9781934193891
Publisher:	Southwestern Publishing House
Publication date:	04/16/2013
Pages:	288
Product dimensions:	6.20(w) x 8.90(h) x 0.60(d)

About the Author

Gwen McKee's interest in preserving "real" American food came naturally. Like most native Southerners, she was influenced by a family immersed in the traditions of Southern cooking and entertaining. Over a period of many years, Gwen collected recipes that were handed down through her family for traditional holidays and reunions.

She has dedicated decades to preserving America's food heritage. Through Quail Ridge Press, one of the most successful publishers of regional cookbooks, Gwen has accomplished much of this task by creating the 50-volume Best of the Best State Cookbook Series that includes over 20,000 classic recipes. This series has sold over 5 million copies and been featured on QVC.

Gwen McKee took another important step in reaching her goal by creating the Recipe Hall of Fame Collection. The Recipe Hall of Fame Cookbook, featuring 450 winning recipes from all the Best of the Best state books, was an instant hit, selling 65,000 copies within the first few months of publication. With over 700,000 copies in print, the collection now includes Recipe Hall of Fame Dessert Cookbook, Recipe Hall of Fame Quick & Easy Cookbook, and Recipe Hall of Fame Cookbook II in addition to the original Recipe Hall of Fame Cookbook.

 

A native Mississippian, Barbara Moseley grew up on a farm in Florence, Mississippi, so her appreciation for good food has roots in her fertile upbringing. She enjoys working in the family vegetable garden and sharing the abundance of fresh fruits and vegetables it yields—both in fresh form and prepared in the fantastic recipes she loves to cook.

Barbara is co-editor of the Best of the Best State Cookbook Series as well as the distinguished Recipe Hall of Fame Collection. Barbara along with her co-editor, Gwen McKee, have published nearly 100 books.

Table of Contents

Preface 7

Beverages & Appetizers 11

Bread & Breakfast 31

Soups, Stews & Chilis 51

Salads 69

Vegetables 85

Pasta, Rice, Etc. 105

Meats 125

Poultry 143

Seafood 163

Cakes 187

Cookies & Candies 209

Pies & Other Desserts 233

Calendar of Events 258

Major Attractions 264

Contributors 266

Index of Recipes 271

The Quest for the Best 283