Southern Fried: More Than 150 recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More [NOOK Book]

Overview

Hush puppies, fried chicken, crab cakes—fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villas’s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chapters featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today’s deep fryers make frying easier ...

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Southern Fried: More Than 150 recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More

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Overview

Hush puppies, fried chicken, crab cakes—fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villas’s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chapters featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today’s deep fryers make frying easier and healthier than ever; it’s as easy as pushing a button, with no risk of splattering oil, and Villas’s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, Country Fried Steak, Turkey Hash Cakes, and Rosemary Pork Chops will ensure perfect results. This isn’t diet food, to be sure, but these are dishes that people love, and it’s safer and healthier than ever to fry without any sacrifice in flavor.

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Editorial Reviews

Publishers Weekly
With over a dozen cookbooks and two James Beard awards under his belt, Villas weighs in with another well-crafted work, this one focusing on the oily offerings to be found in his favorite part of the U.S. The simplicity of the title belies the diversity of the cuisine. Yes, nearly all of the 190 or so recipes involve some frying, but here frying can be as tricky as a turkey immersed in eight quarts of peanut oil, or as easy as a tablespoon of butter in a skillet to help along a cheese omelet. And the word “Southern” does not readily express the fact that several regional styles are addressed, including Creole, lowcountry, and Appalachian, and that the options include a mix of the traditional and the seriously traditional. So, there are oyster po’boys, flounder strips, and buttermilk hush puppies; but also Arkansas frog legs, brains, and eggs; and Carolina fried livermush (with ingredients that may surprise some non–Tar Heels). And, of course, there is chicken. Villas offers 10 entrees, free-ranging from classic Southern-fried to smothered with artichoke hearts. A beverage chapter would have been a welcomed addition but we are left thirsty. Sweets lovers fare better with a dessert section that includes bourbon peach turnovers and apricot-raisin crepes. (Oct.)
From the Publisher
"With over a dozen cookbooks and two James Beard awards under his belt, Villas weighs in with another well-crafted work, this one focusing on the oily offerings to be found in his favorite part of the U.S"
Publishers Weekly
 
"Since Americans on both sides of the Mason-Dixon line relish crisp fried foods, Villas’ book, with its clear instructions, will surely reach a large audience.
Booklist
 
Southern Fried  "should be on the reading list of anyone intersted not only in Southern cooking, but in taking the pulse of American gastronomy overall."
—Julia Reed The Wall Street Journal
 
"Southern Fried is yet another indispensable book by James Villas, a food writer of the old school. He has the absolute highest standards of food and drink, an always engaging writing style, great wit, well-founded opinions, and a deep knowledge of whatever he’s writing about, be it the regional country dishes of France or the homey casseroles of his childhood in North Carolina. Last, but hardly least, he writes concise, well-tested recipes. You know by reading them that he’s cooked them over and over. In Southern Fried, as usual, he alternately has me absorbed in my reading chair or running to the kitchen to cook—sorry, fry. Crab and Corn Fritters Remoulade, anyone?"
—Arthur Schwartz, NPR radio personality and author of Naples at Table: Cooking in Campania

"Jim Villas is an aficionado as well as an expert of all things Southern. He makes home frying doable and delicious, with clear instructions and enthusiasm. For those with fear of frying, this is the book to buy."

—Nathalie Dupree, TV host and author

The veteran cookbook writer and North Carolina native mounts a defense of frying and applies it with gusto.
The New York Times

 

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Product Details

  • ISBN-13: 9780544188242
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 10/8/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 256
  • Sales rank: 184,568
  • File size: 32 MB
  • Note: This product may take a few minutes to download.

Meet the Author

JAMES VILLAS’s work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, and the New York Times. He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table.
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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted September 14, 2014

    highly recommended

    easy to read and easy to make the food-everything is always in my cupboard.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 1, 2014

    your dreams come through!!

    Sofar I've only red about "fried green tomatoes, gombo, southern fried vhicken, catfish, hoecakes...... Now I can prepare them, taste and enjoy them.

    Was this review helpful? Yes  No   Report this review
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