Home Plate Cooking: Everyday Southern Cuisine with a Fresh Twist

Home Plate Cooking: Everyday Southern Cuisine with a Fresh Twist

by Marvin Woods, Virginia Willis
     
 

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Nothing says the South more than its unique food and various cooking styles. Southern recipes are cherished heirlooms passed down from generation to generation and Home Plate Cooking shows how to prepare the same recipes your grandmother used to make, while sharing fresh versions of the same food. That could mean preparing a marinade for collard greens

Overview

Nothing says the South more than its unique food and various cooking styles. Southern recipes are cherished heirlooms passed down from generation to generation and Home Plate Cooking shows how to prepare the same recipes your grandmother used to make, while sharing fresh versions of the same food. That could mean preparing a marinade for collard greens that will eliminate the need for fat back, or cutting down on preparation or cooking time for a family favorite. Featuring 150 recipes, Home Plate Cooking celebrates home cooked southern meals in a way southern recipes have never been presented before.

"I started challenging myself six or seven years ago to prepare tasty cuisine that reflected my heritage and influence but to alter it so that people could eat it more than once a week and not have to worry about suffering from high blood pressure in every bite," Woods said.

In Home Plate Cooking, Woods shares recipes for delicacies such as:

  • Cheddar Grits Soufflé
  • New Southern Chicken&Dumplings
  • Carrot Apple Slaw
  • Cheddar Cornbread
  • Okra&Tomatoes
  • Bourbon-Baked Ham
  • New Orleans Barbecued Shrimp
  • Pecan Sandies
  • Upside-Down Apple Cake

Editorial Reviews

Library Journal
In his previous The New Low-Country Cooking, Woods offered "lightened" versions of dishes he grew up eating in the Carolina Low Country. This companion volume to his popular television series Home Plate (on the Turner South Network) offers the same for other Southern classics like Crab Bisque, along with more contemporary dishes like Asian Broiled Quail or Venison with Rosemary and Dried Cherries. Some of the recipes have long ingredients lists, and not all of the dishes seem "healthy," e.g., Bacon Cornbread made with half a pound of bacon and many of the desserts, which, while mouth-watering, are rather rich. Nevertheless, Woods's fans ensure demand. Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9781418553937
Publisher:
Nelson, Thomas, Inc.
Publication date:
11/22/2004
Sold by:
THOMAS NELSON
Format:
NOOK Book
Pages:
240
File size:
2 MB

Meet the Author

Although Marvin Woods grew up in New Jersey, his family is from the Carolinas and passed their culinary heritage on to him. Woods was trained in New York, England, and Ireland. Woods has been a featured chef at The James Beard House in both 1998 and 2001. He is the author of The New Low-Country Cooking (William Morrow, 2002) and the host of the Turner South show Home Plate.

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