Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International [SIGNED FIRST EDITION]

Brulé, Jennifer

ISBN 10: 1469629127 / ISBN 13: 9781469629124

Published by University of North Carolina Press, 2016

About this Item

This is a pristine and unread copy from the first printing of the first edition of this beautifully produced cookbook filled with classic recipes and over 75 full-color photos. Inscribed ("Season the Day!") at a bookseller gathering the year of publication. Please see my attached photos of the book and inscription.

Seller Inventory # BCB100

Bibliographic Details

• Title: Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International [SIGNED FIRST EDITION]
• Publisher: University of North Carolina Press
• Publication Date: 2016
• Language: English
• ISBN 10: 1469629127
• ISBN 13: 9781469629124
• Binding: Hardcover
• Edition: 1st Edition
• Condition: New
• Signed: Signed by Author(s)
• Seller catalogs:
  • Cooking
  • Signed

About this title

Synopsis

Jennifer Brulé is on a mission, southern style, to teach people to cook. Her method: master twenty-five classic southern dishes, and then — using similar ingredients or cooking techniques or both — make two variations, one contemporary and one inspired by international tastes. Brulé’s line-up of beloved southern dishes is irresistible in itself, but she aims to inspire enthusiasm and confidence to expand deliciously from there. The beauty of her approach is that it reflects how people really do learn to cook, resourcefully, creatively, and joyfully. Savor the Classic Chicken and Dumplings and next find yourself cooking Vegetarian Mushroom Stew with Sweet Potato Dumplings before whipping up Hungarian Chicken Paprikash with Dumplings.

Featuring step-by-step instructions designed to teach basic cooking techniques, Brulé shows cooks how to whisk, chop, slice, simmer, sauté, fry, bake, and roast their way to seventy-five wonderfully tasty dishes. The contemporary versions incorporate especially wholesome elements, such as unrefined grains and healthier fats, while the international versions offer popular global tastes. Color photographs of each dish illustrate the wide array of meats and fish, vegetables, side dishes, and desserts that can soon be on your table.

About the Author

Jennifer Brulé graduated from Baltimore International Culinary College and studied recipe development at the Culinary Institute of America. She is a nationally published food writer, recipe developer, and television chef.