The Cotton Country Collection PDF Download

Author: Junior League of Monroe
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780960236435
Category : Cooking
Languages : en
Pages : 0

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Book Description
With more than 600,000 copies sold, The Cotton Country Collection is a classic among Southern cookbooks. This vintage book, first published in 1972, was listed by USA Today as one of the top five regional cookbooks in the United States. It includes everything from drinks and hors d'oeuvres to soups and salads to meats and candy. Try favorites such as Cotton Country Rum Punch, Andy's Creole Shrimp, Applesauce Nut Bread, Cajun Dirty Rice, Marie Louise's Turkey and Gravy, or Grand Champion Sponge Cake. Compiled by the Junior League of Monroe, Louisiana, the book features 1,100 triple-tested recipes from Louisiana's legendary kitchens.

Author: Junior League of Morgan County Inc
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780961440602
Category : Cooking
Languages : en
Pages : 0

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Book Description
Welcome to Cotton Country. Enjoy classic and popular Heart of Dixie recipes. The League's favorites are noted with a cotton boll. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies. Cotton Country Cooking is an authentic guide to Southern food, a reliable everyday reference and a gourmet's challenge.

Author: Paula Deen
Publisher: Paula Deen Ventures
ISBN: 9781943016068
Category : Cooking
Languages : en
Pages : 0

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Book Description
At Paula's house, a meal is a feast filled with the tastes, aromas, and spirited conversation reminiscent of a holiday family gathering. Now, in this collection spanning ten years celebrity chef Paula Deen shares her secrets for transforming ordinary meals into memorable occasions. The magazine Cooking with Paula Deen celebrates its 10th Anniversary. This book includes entertaining tips, exciting new food preparation techniques and easy recipes for mouthwatering meals everyone is sure to love and no one will soon forget.

Author:
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780974069500
Category : Community cookbooks
Languages : en
Pages : 0

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Book Description
Roux to Do, the first cookbook by the Junior League of Greater Covington, is a colorful, unique, art-filled cookbook that reflects the best of Southeast Louisiana. This is the official cookbook of St. Tammany Parish and presents a unique variety of recipes, including updated classics, regional favorites, and gourmet offerings from world-famous chefs. A 2005 South Regional Winner of the Tabasco Community Cookbook Award.

Author: Junior League of Monroe, Inc. Staff
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780960236411
Category : Community cookbooks
Languages : en
Pages : 0

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Book Description
Whether it's a holiday feast or casual summer supper, Celebrations on the Bayou captures the rich Louisiana heritage that makes Southern entertaining a legend. A Tabasco Community Cookbook Regional Award Winner, the book includes 30 enticing menus with exquisite photographs and an emphasis on fresh ingredients. Laissez les bon temps roulez!

Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 505

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Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Author: Mildred Swift
Publisher: Pelican Publishing Company
ISBN: 9780882890951
Category :
Languages : en
Pages : 0

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Book Description
These kitchen-tested recipes, reflecting the savory dishes for which the Deep South is noted, will have strong appeal for the sophisticated cook and the beginner as well. Collected and refined during the author's long career as a Louisiana State University home demonstration agent, these more than 700 recipes will provide the basis for countless hours of cooking and dining pleasure. Included are sections dealing with the preparation of gumbos and soups, breads, poultry, meats, seafood, rice, vegetables, salads, pastries, candies, jellies, jams, and preserves. Also presented are the author's special salad secrets, a complete section on the preparation of party foods, and surefire instructions on how to brew a perfect pot of coffee.

Author: Junior League of Baton Rouge
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780961302689
Category : Business & Economics
Languages : en
Pages : 0

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Book Description
This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies

Author: Service League of Natchitoches, Inc
Publisher: Wimmer Cookbooks
ISBN: 9780960767410
Category : Cooking
Languages : en
Pages : 398

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Book Description
The first from the Service League of Natchitoches, Cane River Cuisine offers over 800 recipes handed down through the Creole, Indian, French and Spanish generations with beautiful photography that set the trend for community cookbooks. This is a must for every Southern foodie.

Author: Nathalie Dupree
Publisher: University of Georgia Press
ISBN: 0820343579
Category : Cooking
Languages : en
Pages : 368

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Book Description
Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings—including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.