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Publishers WeeklyStarred 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.
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