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Author: Fred Thompson Publisher: UNC Press Books ISBN: 0807837385 Category : Cooking Languages : en Pages : 351
Book Description
Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes. Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year--for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.
Author: Fred Thompson Publisher: UNC Press Books ISBN: 0807837385 Category : Cooking Languages : en Pages : 351
Book Description
Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes. Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year--for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.
Author: The University of North Carolina Press Publisher: UNC Press Books ISBN: 1469630788 Category : Cooking Languages : en Pages : 936
Book Description
Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This second Omnibus E-Book brings together for the first time the second 10 books published in the series. You'll find: Shrimp by Jay Pierce Gumbo by Dale Curry Catfish by Paul and Angela Knipple Crabs & Oysters by Bill Smith Beans & Field Peas by Sandra A. Gutierrez Sunday Dinner by Bridgette A. Lacy Greens by Thomas Head Barbecue by John Shelton Reed Bacon by Fred Thompson Chicken by Cynthia Graubart Included are almost 500 recipes for these uniquely Southern ingredients.
Author: Sandra A. Gutierrez Publisher: UNC Press Books ISBN: 146962396X Category : Cooking Languages : en Pages : 134
Book Description
Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sideboards, and lunch counters throughout the region. Indeed, all over the world, people rich, poor, or in between rely on legumes, the comforting "culinary equalizer," as Sandra A. Gutierrez succinctly puts it. Her collection of fifty-one recipes shines a fresh light on this sustaining and infinitely varied staple of ordinary life, featuring classic southern, contemporary, and international dishes. Gutierrez, who delights with culinary history, cultural nuance, and entertaining stories, observes that what has long been a way of life for so many is now trendy. As the farm-to-fork movement has taken off, food lovers are revisiting the heirloom varieties of beans and peas, which are becoming the nutrition-packed darlings of regional farmers, chefs, and home cooks. Celebrating all manner of southern beans and field peas--and explaining the difference between the two--Gutierrez showcases their goodness in dishes as simple as Red Beans and Rice, as contemporary as Mean Bean Burgers with Chipotle Mayo, and as globally influenced as Butter Bean Risotto.
Author: Jennifer Chandler Publisher: HarperChristian + ORM ISBN: 1401605222 Category : Cooking Languages : en Pages : 289
Book Description
Using checklists and smart strategies, Jennifer Chandler helps readers unearth dozens of Southern meals waiting to be discovered in their well-stocked pantries. Nothing can discourage a home cook quite like being unprepared such as running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin. Kitchen pro, food writer and author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success with over 100 scrumptious delicacies. Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. From rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals. In The Southern Pantry Cookbook, readers will find delicious recipes such as: Roasted Sweet Potato Salad with Dried Cranberries and Pecans White Bean and Country Ham Soup Braised Chicken with Mushrooms and Grits Pan-Seared Pork Chops with Drunken Peaches Cheesy-Jalapeno Hushpuppies Blackberry Skillet Cobbler With just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?”.
Author: Fred Thompson Publisher: UNC Press Books ISBN: 1469630125 Category : Cooking Languages : en Pages : 109
Book Description
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods. Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book's fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson's count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson's do-it-yourself recipes for making bacon from fresh pork belly in five different styles.
Author: Fred Thompson Publisher: Harvard Common Press ISBN: 9781558322288 Category : Cooking Languages : en Pages : 110
Book Description
Nothing beats a frosty glass of home-brewed iced tea. And now there's no excuse not to enjoy it year-round, with everything from classics to infusions to spritzers to offbeat and cocktail teas.
Author: Diane Daniel Publisher: Univ of North Carolina Press ISBN: 0807877824 Category : Travel Languages : en Pages : 297
Book Description
In the first statewide guidebook of its kind, Farm Fresh North Carolina takes readers on a lively tour of more than 425 farms, produce stands, farmers' markets, wineries, children-friendly pumpkin patches and corn mazes, pick-your-own orchards, restaurants, bed and breakfasts, agricultural festivals, and more, all open to the public and personally vetted by travel writer Diane Daniel. Daniel's animated, knowledgeable recommendations will give food lovers, families, locals, and travelers the inspiration and resources they need to cut a fresh Christmas tree, pick a peck of apples, take a fall hay ride, sample wine from locally harvested grapes, or spend the night on a working farm. Sidebars offer information about the state's agricultural history, politics, and eccentricities, while twenty recipes gathered from North Carolina farmers, innkeepers, and chefs provide delicious ways to use the day's pickings. Emphasizing farms and establishments that are independent, sustainable, and active in public education and conservation, this delightful guidebook will help North Carolinians and visitors discover how the burgeoning farm movement has become a bridge between North Carolina's past and present. The publication of this book was supported by a grant from the Golden LEAF Foundation. Southern Gateways Guide is a registered trademark of the University of North Carolina Press
Author: Fred Thompson Publisher: ISBN: 9781600850318 Category : Barbecuing Languages : en Pages : 0
Book Description
After picking up a few tricks for 2007's Barbecue Nation, Thompson presents another volume aimed at backyard cooks ready to sweat a little for their meal. Few arcane ingredients or lengthy preparations are called for; Thompson's cornbread requires only six ingredients, his New York Strip just five. Geared for gas, many of Thompson's dishes require little grilling time, and are in general an easy transfer to charcoal. While it's easy to throw some wood chips on a charcoal fire to add smokiness, Thompson offers a handful of easy gas grill work-arounds that diners will never suspect are substitutes. The recipe deck is stacked with favorites like burgers (including lamb, salmon and tuna variations), steaks and sides like baked beans, cole slaw and potato salad, making this ideal for cooks still in their honeymoon stage with the new grill. More adventurous palates should enjoy flavorful riffs on North African Grilled Shrimp (topped with a burst of lemon and crunchy pine nuts) and Cornish game hens, which get a lift from a blueberry, garlic, thyme and vinegar marinade. Finished with sound advice on everything from buying a grill to choosing the right cut of steak, Thompson's book should prove as useful as an extra set of tongs. Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Author: Mac C. Kirkpatrick Publisher: McFarland ISBN: 078642446X Category : Sports & Recreation Languages : en Pages : 445
Book Description
In 1905 Lawrence Peter Hollis went to Springfield, Massachusetts, before beginning his job as the secretary of the YMCA at Monaghan Mill in Greenville, South Carolina. While there, he met James Naismith, the inventor of basketball, and learned of the fledgling game. Armed with Dr. Naismith's rules of the game and a basketball he bought in New York, Hollis returned to the mill and changed the face of athletics in South Carolina. Lawrence Peter Hollis was one of the first to introduce basketball south of the Mason-Dixon line, and the game quickly gained popularity in the textile mill villages throughout South Carolina. In 1921 Hollis and others organized a tournament to determine the best mill team, and thus the southern Textile Basketball Tournament was born. Over the years, some of the south's top cage talent played in the tourney, including "Smokey" Barbare, Lucille Foster Thomas, Bert Hill, Earl Wooten, Billy Cunningham, Pete Maravich, Sue Vickers and Tree Rollins. Decade-by-decade, the history of one of the longest running basketball tournaments is provided, along with profiles of many prominent participants. Full rosters for all teams in all tournaments are given in the appendices, along with all-tournament selections and members of the Southern Textile Athletic Hall of Fame.
Author: Fred Thompson
Author: Fred Thompson
Author: The University of North Carolina Press
Author: Sandra A. Gutierrez
Author: Jennifer Chandler
Author: Fred Thompson
Author: Fred Thompson
Author: Diane Daniel
Author: Fred Thompson
Author: Prescott Row
Author: Mac C. Kirkpatrick