The Complete Southern Cookbook: More than 800 of the Most Delicious, Down-Home Recipes

Overview

Cooking has always followed the seasons in the South. This has led to so many longstanding food traditions: strawberry jam in spring, apple cobbler in fall, fried green tomatoes in summer, pickled beets in winter, and the list goes on.
 
With more than 800 delicious Southern recipes for over 85 different ingredients, there are plenty of options when your garden is ...

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Overview

Cooking has always followed the seasons in the South. This has led to so many longstanding food traditions: strawberry jam in spring, apple cobbler in fall, fried green tomatoes in summer, pickled beets in winter, and the list goes on.
 
With more than 800 delicious Southern recipes for over 85 different ingredients, there are plenty of options when your garden is plentiful and your freezer is stocked. From Almonds to Zucchini, these delightful recipes are organized by ingredient to highlight the seasonality of the recipes.
 
Tammy Algood has been cooking Southern food all her life. Along with this complete collection of her favorite down-home recipes, she has also included some contemporary dishes as well: Lemon Butter Asparagus, Merlot Brownies, Pralines and Cream Cheesecake, Southern Chicken Cordon Bleu, and Mixed Mushroom Tart.
 
Here is a sample of the wonderful Southern recipes available
Almond Brittle
Dried and Fried Apple Pies
Southern Apple Fritters
Bacon Cheese Dip
Hot Bacon Dressing
New Orleans Bananas Foster
Carolina Baby Back Ribs
Tennessee’s Best Butt
Texas Thunder Barbecue Sauce
Appalachian Baked Beans
Seaside Black Beans and Rice
Indian Summer Beet Salad
Country Ham and Cheese Biscuits
Daisy Biscuits
Hot Cheese Drop Biscuits
Refrigerator Biscuits
Old South Cabbage Rolls
Pan-Fried Coleslaw
Sweet Kissed Carrots
Time-Honored Cheese Straws
Fresh Cherry Cobbler
State Fair Caramel Corn
Pecan “Fried” Chicken
Spicy Fried Chicken
Lady’s Lunch Old-Fashioned Chicken Salad
Cornbread Waffles
Crispy Southern Hushpuppies
Sausage Cornbread Dressing
Andouille Grilled Grits
Southern Hospitality Cheese Grits
Fabulous Fried Okra
Oyster Po’Boys
Southern-Fried Pies
Southern Tradition Pecan Pie
Firecracker Sausage Balls
Buttermilk Spoon Bread
Bourbon-Basted Sweet Potatoes
“A Sip of Tradition” Sweet Tea
Tea Juleps
Fried Buttermilk Green Tomatoes
Hot Tomato Grits
Fried Zucchini Matchsticks
And so much more . . .

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Editorial Reviews

Publishers Weekly
Starred Review.

Even readers who've never crossed the Mason-Dixon line will appreciate Algood's voluminous collection of southern staples in this soon-to-be classic. Arranged alphabetically, Algood patiently explains how to properly prepare "a mess of peas" and can like a pro, and shares the significance of regional favorites, offering recipes for Red Velvet Cake, peach pie, banana pudding, Oysters Bienville, chicken fried steak, and countless other southern staples. Iconic ingredients like Coca-Cola find new uses; apple cider not only appears in Apple Cider Cupcakes with Apple Cider Cream Cheese Frosting but also mixes with honey, a jalapeno, and apple wine to create a glaze for grilled shrimp; and peaches are used in everything from beignets to soup to salsa. Algood takes an egalitarian approach to barbecue (offering options for vinegar, ketchup, and mayonnaise-based sauces without taking sides), biscuits (22 recipes), and gravy (14 recipes). Surprises like blackberry bars, Virginia Peanut Coleslaw, and Macaroni & Cheese with Thyme Bacon Crumbs will stimulate even the most jaded palate. Missing are suggestions for meal combinations and photographs, a minor complaint considering the book's scope. Those longing for a singular reference of the many facets of Southern cuisine will be hard pressed to find a better collection.
(c) Copyright PWxyz, LLC. All rights reserved.

From the Publisher

Dallas Morning News, 11/5/10
This cookbook, which you'll know at a glance is Southern, categorizes more than 800 recipes mainly by ingredient. Where else would you also find entire chapters devoted to Coca-Cola, crawfish, grits and macaroni and cheese, as well as apples, corn and zucchini? Gravy gets its own chapter, too, with recipes for red-eye, sausage and tasso ham varieties. Author Tammy Algood mingles classic and new, sometimes with folksy, descriptive names, such as Dressed-for-Sunday Black-eyed Peas and Easy-Street Oven-Fried Okra. Navigating the recipes by ingredient is different, but gems like Andouille Grilled Grits and Sweet Potato Spoon Bread make the adjustment worthwhile.

Boston Herald’s Fork Lift food blog, 10/27/10
“… 800 recipes that will have you whistling Dixie.”

Nashville Scene,10/28/10
She brings a no-nonsense instructional voice to the ambitious inch-and-a-half-thick tome — which is conveniently organized around 85 ingredients — and plates it with an endearing side of nostalgia for her grandmother's kitchen. With multiple dishes per page, Algood's short recipes are practical and manageable… In an era of chef-personalities who fill their cookbooks with glamour shots of themselves holding even more glamorous dishes, Algood relies on the character of the recipes. Hers is not a coffee-table book; it's a kitchen-counter book.

Tampa Bay.com 11/10/10
“When Tammy Algood talks of Southern food, she speaks of abundance. … Her 800-recipe book, The Complete Southern Cookbook, celebrates that bounty with traditional and tweaked favorites of her beloved South.”

DailyCady.com, 11/18/10
“…old-timey, no-nonsense primer for taking your kitchen below the Mason-Dixon. It’s got everything you could hope for…” 

The Times-Picayune, October 14, 2010
“Any book with a chapter on gravy wins my heart. The author, based in Nashville, Tenn., delivers the goods from almonds to zucchini in an unusual food-by-food chapter format.”

Tampa Bay.com 11/10/10
“When Tammy Algood talks of Southern food, she speaks of abundance. … Her 800-recipe book, The Complete Southern Cookbook, celebrates that bounty with traditional and tweaked favorites of her beloved South.” 

BookPage, December, 2010
“Worthy of landing on your holiday gift list. … Tammy Algood has taken an ingredient-oriented approach…Each ingredient comes with info on nutrition, preparation, selection and storage and a succulent array of down-home recipes.” 

St. Petersburg Times
, 11/10/10
“When Tammy Algood talks of Southern food, she speaks of abundance. … Her 800-recipe book, The Complete Southern Cookbook, celebrates that bounty with traditional and tweaked favorites of her beloved South.”

Chapter16.org, a publication of Humanities Tennessee, 11/22/10
Tammy Algood emphasizes seasonality and freshness in The Complete Southern Cookbook, an ambitious collection of the South’s best recipes…. At a time when bookstore shelves are sagging with glossy, Food Network-style cookbooks, Tammy Algood’s The Complete Southern Cookbook is an anomaly. It contains no stylish pictures or fancy ingredients, no delectable yet impossible-to-pull-off meal plans. But what Algood’s book lacks in glitz it makes up for in practicality—which is, after all, what most home chefs really need. In crisp, no-nonsense recipes, Algood takes readers on a virtual tour of the Southern kitchen. From Brownie Mint Julep Soufflé to Eggplant Green Tomato Kebabs to nine different recipes for fried chicken, The Complete Southern Cookbook has something for every home chef, regardless of region or skill level.”'

Ann Weber, Bellarmine Coll. Preparatory, San José, CA, for Library Journal’s Express Review
The South is famous for hospitality, and this book is chock-full of recipes that will complement gracious living… Even if some of the regional cuisine is not appealing, everyone will find something among the numerous recipes. Because the book features seasonal foods, freshness is a key ingredient. There is plenty of healthy Southern cuisine, and this book showcases it. A substantial basic cookbook.

Library Journal
The South is famous for hospitality, and this book is chock-full of recipes that will complement gracious living. Organized by main ingredient, it is intended for discriminating cooks who purchase, grow, or catch fresh and seasonal foods. Apricots, catfish, honey, okra, walnuts, and dozens of other main ingredients are covered. The comprehensive index allows searching for types of recipes, e.g., salads, soups, cookies, and appetizers. Most of the recipes are straightforward; some, such as Parmesan Bacon Sticks, have as few as three ingredients. A cooking teacher and spokesperson for local Tennessee food, Algood includes traditional Southern recipes like Southern cornbread, Southern fried chicken, Bayou Boiled Crawfish, Bourbon-Basted Sweet Potatoes, and mint juleps. Each of the nearly 90 chapters is prefaced by an interesting story relating to the featured ingredient.Verdict Even if some of the regional cuisine is not appealing, everyone will find something among the numerous recipes. Because the book features seasonal foods, freshness is a key ingredient. There is plenty of healthy Southern cuisine, and this book showcases it. A substantial basic cookbook.—Ann Weber, Bellarmine Coll. Preparatory, San José, CA
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Product Details

  • ISBN-13: 9780762438648
  • Publisher: Running Press Book Publishers
  • Publication date: 9/28/2010
  • Pages: 496
  • Sales rank: 1,469,363
  • Product dimensions: 8.20 (w) x 10.10 (h) x 1.60 (d)

Meet the Author


Tammy Algood is an author, editor, and spokesperson. She has appeared on television in local, state, and national markets promoting Tennessee grown food products. She conducts cooking schools at various Tennessee wineries and has been published in numerous magazines and newspapers. She lives in Middle Tennessee.
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