The Book of Regional American Cooking Southern

Rating:
Summary: Great introduction to Southern Cooking.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Regional American Cooking (Southern), starts with a brief introduction to the necessary equipment and utensils and a glossary of ingredients of the Southern cuisine, and then presents recipe suggestions for all major courses, from appetizers, soups and salads to side dishes, breads and desserts. Special chapters are dedicated to seafood, poultry and (red) meat. Classics such as gumbo, catfish, hush puppies, okra, plantains, sweet potatoes, bourbon sauce and mint julep appear next to variations on classic recipes (chocolate bread pudding, herbed grits souffle) and unique dishes such as chicken with guava sauce and orange-nut bread.

From ambrosia to white coconut cake and wilted greens salad, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Southern cuisine - and at a relative bargain price, to boot.

Rating:
Summary: Great introduction to Southern Cooking.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Regional American Cooking (Southern), starts with a brief introduction to the necessary equipment and utensils and a glossary of ingredients of the Southern cuisine, and then presents recipe suggestions for all major courses, from appetizers, soups and salads to side dishes, breads and desserts. Special chapters are dedicated to seafood, poultry and (red) meat. Classics such as gumbo, catfish, hush puppies, okra, plantains, sweet potatoes, bourbon sauce and mint julep appear next to variations on classic recipes (chocolate bread pudding, herbed grits souffle) and unique dishes such as chicken with guava sauce and orange-nut bread.

From ambrosia to white coconut cake and wilted greens salad, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Southern cuisine - and at a relative bargain price, to boot.