Southern Living Ultimate Quick & Easy Cookbook
edited by Jane E. Gentry (Oxmoor House) urges
readers to imagine finding all of their childhood favorites in one source
revised into simpler, more streamlined recipes.
Readers voted "Quick & Easy" their favorite
feature in Southern Living. Now they can enjoy over 450 fast recipes in
by Jane E. Gentry, an editor at Southern Living,
Southern Living Ultimate Quick & Easy Cookbook
has these features: colorful banners beside titles identify features like
5 Ingredients or Less, Make Ahead, Ideas for Two, Freeze It, and No-Cook
Creation. Hundreds of shortcuts and tips streamline cook time. Readers will find
ideas for Two Meals in One, Gadget Magic, and Fix it Faster, which offers
options for making a quick recipe even quicker. More than 100 photographs show
just what the recipes look like. The staff at Southern Living share their
best secrets for organizing the kitchen for speed, stocking up on quick-cooking
staples, and breezing through the grocery store in record time. Starbursts
indicate dishes that cook in 10, 20, and 30 minutes or less.
Here’s a sampling of some of Southern
Living’s editors’ favorites:
A cross-referenced recipe index makes
finding favorite recipes faster than ever.
With Southern Living Ultimate Quick & Easy Cookbook, readers will find a collection of editors’ best recipes with fewer steps and quicker times without sacrificing flavor. Whether it's the home cooking or the cozy feelings, it's good to have these simple versions of the foods we Southerns grew up with.
Southern Living Annual Recipes 2003 by Leisure
(Oxmoor House) Some foods and trends have changed over the years,
but one thing hasn't, Southern Living Annual Recipes continues to provide
readers with every single, kitchen-tested recipe, secret tip, and entertaining
idea from a full year of the magazine. This special 25th
anniversary volume of Southern Living Annual Recipes is a collector’s
From quintessential Southern comfort food like Chicken and Dumplings to the ultimate Fried Chicken, Southern Living Annual Recipes 2003 recipe collection gives old and new readers alike the means for making every meal a diner’s delight.
For the bonus section of this special anniversary volume, Southern Living has gone through nearly 25,000 recipes to select the five all‑time best recipes in each of these categories:
Quick & Easy recipes in a flash
Ultimate Southern – tried and true classics
Desserts – sensational sweets
Family Favorites – delicious dishes for the gang
Chocolate – rich, luscious desserts
Organizational features of Southern Living Annual Recipes 2003 to help readers find what they’re looking for include:
Easy-to-find ingredients with convenient substitutions that are marked by an asterisk (*)
Favorite monthly features: Taste of the South, Top‑Rated Menu, From Our Kitchen, What's for Supper?, Quick & Easy, and Living Light
A Menu Index for everything from casual family suppers to elaborate holiday dinners.
Seasonal foods in the Month‑by‑Month Index.
A Recipe Title Index to search for a name.
A General Recipe Index, useful when searching for a recipe by ingredient or type of dish.
For over 35 years, the Southern Living Foods Staff has been a trusted source of Southern cuisine, and Southern Living Annual Recipes 2003 can be a guide to memorable meals for family and friends all year long. Highly acclaimed for its clear organization and photography, the volume is easy to use and deserves a place on every cook’s bookshelf.
New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition
by Tanya Holland (Stewart, Tabori & Chang)
When the term "soul food" is tossed around these days, certain indelible and
unforgettable images come to mind: fried okra, cornbread, black‑eyed peas,
collard greens, country ham, fried chicken, sweet potato pie. Once considered a
"regional cuisine" confined to the American South and African‑American
communities throughout the country, soul food is now more popular than ever, and
finding its way into both the home kitchen and restaurants. In fact, according
to the National Restaurant Association, soul food is now "the fifth most‑sampled
cuisine, ahead of... Cajun/Creole, No. 6; Thai, No. 11; and Indian, No. 12."
Tanya Holland, chef, restaurateur, and co‑host of Food Network's popular
"Melting Pot" program, updates and reinterprets soul food in
New Soul Cooking. Using the traditional ingredients and dishes
associated with soul food,
New Soul Cooking features 95 mouth‑watering recipes that will satisfy both devotees of classic soul food and a new generation of home cooks and chefs who rely more on fresh and seasonal ingredients and modern cooking techniques. The recipes also reflect the more health‑conscious way people eat today, and there is little to none of the animal‑fat content found in traditional soul food. The book offers chapters by course: appetizers, soups and salads, main courses, side dishes, desserts, and a closing chapter on condiments and sauces. A beginning chapter on the "New Soul Pantry" is a useful guide to the ingredients commonly used in both traditional and new soul food cooking.
Filled with exciting new ideas for maximizing flavors –
New Soul Cooking reinvigorates many of the classic soul food dishes.
With brilliant full‑color photography and the author's insightful notes on each and every recipe, New Soul Cooking is a warm and delightful guide to new frontiers beyond traditional soul food cuisine.
The Gift of Southern Cooking: Recipes and Revelations from Two Great
Southern Cooks by Edna Lewis & Scott Peacock (Knopf) What makes
The Gift of Southern Cooking
so special is that it represents two different styles of Southern cooking – Edna
Old-Fashioned Creamy Grits
Country Ham Steak with Red-Eye Gravy
Hot, Crusty Buttermilk Biscuits
Southern Greens Cooked in Pork Stock
insert content here