Down Home Southern Cooking

Overview

With wit, warmth, and a generous helping of Southern hospitality, this renowned chef/restaurateur explores the roots of Southern cuisine and the unique heritage of four generations of black cooks. Down Home Southern Cooking reveals the secrets of certain herbs, spices, and sauces, which offer a satisfying odyssey through real American cuisine.
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Thollander, Earl 1987 Trade paperback Good. Trade paperback (US). Glued binding. 176 p. Contains: Illustrations.

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Thollander, Earl 1987 Trade paperback Good. Trade paperback (US). Glued binding. 176 p. Contains: Illustrations.

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Giving great service since 2004: Buy from the Best! 4,000,000 items shipped to delighted customers. We have 1,000,000 unique items ready to ship! Find your Great Buy today!

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Super fast shipping! Money back guarantee! This item is gently used in good or better condition. If it is a text book it may not have supplements. Big Hearted Books shares it's ... profits with schools, churches and non-profit groups throughout New England. Thank you for your support! Read more Show Less

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Former Library book. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase ... benefits world literacy! Read more Show Less

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New York, New York, U.S.A. 1987 Paperback Fine Tight, clean.

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Thollander, Earl 1987 Spiralbound Fine. Near New "Best Buy"Nice 1995 Revised Ed-Xlg Softcover Book, Spiral Binding, Dings, Crisp & Clean Unmarked Text/Book. This Returned ... Unused Book Is NOW Price Reduced for Quick Sell-Dm2212Csr107 Trade paperback (US). Glued binding. 176 p. Contains: Illustrations. Audience: General/trade. Read more Show Less

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Overview

With wit, warmth, and a generous helping of Southern hospitality, this renowned chef/restaurateur explores the roots of Southern cuisine and the unique heritage of four generations of black cooks. Down Home Southern Cooking reveals the secrets of certain herbs, spices, and sauces, which offer a satisfying odyssey through real American cuisine.
Read More Show Less

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Burns, a restaurateur and originator of a line of condiments, draws upon his Southeastern black culinary heritage to offer recipes that are more utilitarian than spectacular. Great-grandmother Lucinda's chicken casserole is a simple, clove-flavored dish using leftover chicken. Broiled or baked ham and apple are basic, uninventive renditions. Curry powder and vegetables or canned pineapple and brown sugar are added to rice to provide variations on that plain side dish. A few items, such as chilied chicken and oven-barbecued short ribs, have a touch of hotness, though most dishes are mildly seasoned. Cooks who want to experiment with traditional Southern fare will enjoy sweet-potato pone or chicken-oyster gumbo. Instructions are facile and direct. Most dishes feature familiar, readily available ingredients, with the exception of the few game or regional items, such as pigeon pie, opossum and diamondback terrapin stew. Illustrations not seen by PW. (April 17)
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Product Details

  • ISBN-13: 9780385197489
  • Publisher: Burns, Lamont
  • Publication date: 12/31/1987
  • Edition description: 1st ed
  • Pages: 180
  • Product dimensions: 5.90 (w) x 8.90 (h) x 0.50 (d)

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