The Savor the South Cookbooks, 10 Volume Omnibus E-book: Includes Buttermilk, Pecans, Peaches, Tomatoes, Biscuits, Bourbon, Okra, Pickles and Preserves, Sweet Potatoes, and Southern Holidays

by The University of North Carolina Press

Overview

Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all.

This Omnibus E-Book brings together for the first time the first 10 books published in the series. You'll find:

Buttermilk by Debbie Moose
Pecans by Kathleen Purvis
Peaches by Kelly Alexander
Tomatoes by Miriam Rubin
Biscuits by Belinda Ellis
Bourbon by Kathleen Purvis
Okra by Virginia Willis
Pickles and Preserves by Andrea Weigl
Sweet Potatoes by April McGreger
Southern Holidays by Debbie Moose

Included are almost 500 recipes for these uniquely Southern ingredients.

Product Details

ISBN-13:	9781469615691
Publisher:	The University of North Carolina Press
Publication date:	04/01/2014
Series:	Savor the South Cookbooks
Sold by:	Barnes & Noble
Format:	eBook
Pages:	1200
File size:	20 MB
Note:	This product may take a few minutes to download.

About the Author

Kelly Alexander’s work has appeared in the New York Times, Newsweek, and O: The Oprah Magazine. She is co-author of the New York Times best-selling barbecue cookbook Smokin' with Myron Mixon. She lives in Chapel Hill, N.C.

Belinda Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance.

Debbie Moose is an award-winning food writer and author of five cookbooks, including Deviled Eggs: 50 Recipes from Simple to Sassy and Potato Salad: 65 Recipes from Classic to Cool.

Kathleen Purvis is food editor of the Charlotte Observer and a member of the Southern Foodways Alliance, the Association of Food Journalists, and the James Beard Foundation.

Miriam Rubin, a graduate of the Culinary Institute of America, was the first woman to work in the kitchen of the Four Seasons Restaurant. Author of Grains, she writes the food and gardening column “Miriam’s Garden” for the Pittsburgh Post-Gazette. She lives in New Freeport, Pennsylvania.

Andrea Weigl is the food writer for the Raleigh News&Observer. She lives in Raleigh, North Carolina.

Chef and food writer Virginia Willis hails from Atlanta and is the author of Bon Appétit, Y’all and Basic to Brilliant, Y’all.

April McGreger is founder-chef of Farmer’s Daughter, a farm-driven artisan food business in Hillsborough, North Carolina.