About this Item
tan & brown 1/2 cloth hardcover 4to ~ 4º (quarto ~7.5"x9.5"). large book dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. bottom corners a little bumped. edges clean. contents free of markings. dustwrapper in fine cond. not worn or torn or price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking, underlining, remainder markings etc~. first edition. first printing (#1 in # line). decorative title pt. 528p. 2 color ink used throughout. bibliography. index. cookbooks. cucina. culina. cocina. ethnic cuisine. southern cuisine. american cuisine. ~ It's no secret that the ingredients are the heart and soul of all great Southern cooking. After all, the South is home to juicy peaches and corn, gulf shrimp, black~eyed peas, the softest flour on earth, and crunchy pecans. Imagine (if you can!) life without plump sweet potatoes, hominy grits, smoked country ham, oysters, green tomatoes, bourbon, and the underestimated catfish. In Around the Southern Table, Sarah Belk embraces these traditional ingredients, combines them with other beloved American foods, and presents a unique collection of modern recipes and spirited lore. Never before has anyone taken this approach to Southern regional cooking. In the last few years books and restaurants that emphasize Louisiana Cajun and Creole dishes, classic plantation spreads, and Southern soul food have introduced the home cook to the region's traditional ingredients and dishes. Now the real fun starts. Using all of the above as a springboard, Belk defines a truly contemporary cooking style. Sarah Belk pays attention to the limits on the home cook's time and concerns about health. Vegetable oils often replace lard; meat is used in moderate quantities to flavor vegetables; breads and biscuits may be baked after work; and sauces simmer unattended. Historical anecdotes from as far back as 1607 punctuate the text. Here too are discussions about how modern trends and technology affect the way Southerners eat now. There are funny personal stories and famous quotations. Yes, there are recipes for biscuits in Around the Southern Table, but these biscuits leave their place beside grits on the breakfast table, are spread with garlic butter or flavored with pecans, and wind up on a party buffet. Likewise, we discover all those other favorite Southern ingredients~everything from Grilled Chicken Paillards with Peach Salsa to Sauteed Sweet Potatoes with Bacon and Cayenne. Besides meats, fish, and poultry, this book includes innovative recipes for tasty breads, breakfasts, vegetables, pasta, legumes, and grains. A unique Beverage section includes fascinating and helpful information about the little known but increasingly popular viticultural tradition in the South. And desserts get all the attention they deserve. Around the Southern Table is bursting with the homey food we want to enjoy~not a faddish or contrived cuisine. Best of all, Sarah Belk successfully combines 300 years of recipes and history with fresh ingredients and basic common sense. What a celebration!
Seller Inventory # 7112301
Contact seller
Report this item
