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Pie - A Savor The South Cookbook

by Sara Foster

13,24€ + 10% CARD

 New and experienced bakers alike will thrill to Sara Fosterâ€™s encouraging approach to tossing together the most delicious made-from-scratch pies. Here, reap the rewards of her inspiration: fifty-seven recipes for amazing pies, including the southern classics, each one matched to one of eleven perfect pie crusts.
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Fruit - A Savor The South Cookbook

by Nancie Mcdermott

18,92€ + 10% CARD

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 Collects a dozen of the Southâ€™s bountiful locally sourced fruits in a cookâ€™s basket of fifty-four luscious dishes, savoury and sweet. From old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, McDermottâ€™s recipes for these less common fruits are of remarkable interest - and incredibly tasty.
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Sunday Dinner - A Savor The South Cookbook

by Bridgette A. Lacy

18,92€ + 10% CARD

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 Offers an ode to a meal that, notably in the Sabbath-minding US South, is more than a meal. Sunday dinner, Bridgette Lacy observes, is â€˜a state of mind. It is about taking the time to be with the people who matter to you.â€™
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Tomatoes - A Savor The South Cookbook

by Miriam Rubin

16,21€ + 10% CARD

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 Gives this garden staple the passionate portrait it deserves, exploring the tomatoâ€™s rich history in culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Miriam Rubin provides fifty vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish.
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Buttermilk - A Savor The South Cookbook

by Debbie Moose

13,24€ + 10% CARD

 Most southern cooks will agree with Debbie Moose when she writes, ""Like a full moon on a warm southern night, buttermilk makes something special happen."" Buttermilk explores the rich possibilities of this beloved ingredient and offers remarkably wide-ranging recipes for its use in cooking and baking - and drinking.
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Pecans - A Savor The South Cookbook

by Kathleen Purvis

13,24€ + 10% CARD

 Attributing her own love of this American nut to the state of her birth - Georgia is the US leader in growing pecans - and to the happy fact that her mother â€˜hardly made a cookie, candy, or pan of Sunday dressing without themâ€™, Kathleen Purvis teaches readers how to find, store, cook, and completely enjoy this southern delicacy.
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Rice - A Savor The South Cookbook

by Michael W. Twitty

13,24€ + 10% CARD

 Exploring riceâ€™s culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes - everything from Savannah Rice Waffles to Ghanaian Crab Stew.
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Ham - A Savor The South Cookbook

by Damon Lee Fowler

13,24€ + 10% CARD

 Presents 55 recipes that bring home the love in just about every way - brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savour to soups, casseroles, poultry, and seafood.
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Fruit - A Savor The South Cookbook

by Nancie Mcdermott

13,24€ + 10% CARD

 Collects a dozen of the Southâ€™s bountiful locally sourced fruits in a cookâ€™s basket of fifty-four luscious dishes, savoury and sweet. From old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, McDermottâ€™s recipes for these less common fruits are of remarkable interest - and incredibly tasty.
ENGLISH

Shrimp - A Savor The South Cookbook

by Jay Pierce

13,24€ + 10% CARD

 Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavours of a southern shrimp boil or shrimp fry, chef Jay Pierce brings Americaâ€™s favourite shellfish to centre stage with fifty recipes for southern classics, contemporary dishes, and international delicacies.
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Crabs And Oysters - A Savor The South Cookbook

by Bill Smith

13,24€ + 10% CARD

 Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smithâ€™s sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters.
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Bacon - A Savor The South Cookbook

by Fred Thompson

13,24€ + 10% CARD

 In this cookbook, Fred Thompson captures a humble ingredientâ€™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.
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Chicken - A Savor The South Cookbook

by Cynthia Graubart

13,24€ + 10% CARD

 This little cookbook packs all the know-how that cooks need to make irresistible chicken dishes for everyday and special occasions, from shopping and selecting to cutting up, frying, braising, roasting, and much more.
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Greens - A Savor The South Cookbook

by Thomas Head

13,24€ + 10% CARD

 Provides a fascinating culinary and natural history of greens in the American South, as well as an overview of the many varieties of edible greens that are popular in the region. Including information about cultivation, selection, and preparation, the book also shows how greens are embraced around the world for their taste and healthfulness.
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Gumbo - A Savor The South Cookbook

by Dale Curry

13,24€ + 10% CARD

 Recalling childhood visits to her grandmotherâ€™s house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes - for gumbos, jambalayas, and those little something extras known as lagniappe - that will put Louisiana taste and hospitality on your table.
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Corn - A Savor The South Cookbook

by Tema Flanagan

13,24€ + 10% CARD

 Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine.
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Catfish - A Savor The South Cookbook

by Angela Knipple e Paul Knipple

13,24€ + 10% CARD

 In this Savor the South cookbook, Paul and Angela Knipple share their family memories of catching and eating this favoured southern food. Painting a portrait of catfishâ€™s culinary and natural history, along with its place in southern foodways, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.
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Southern Holidays - A Savor The South Cookbook

by Debbie Moose

13,24€ + 10% CARD

 Offers a cookâ€™s celebration of the richly diverse holiday traditions of todayâ€™s American South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition to the Savor the South cookbook collection also branches out into regional and cultural holidays that honour newer southern traditions.
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Pickles And Preserves - A Savor The South Cookbook

by Andrea Weigl

13,24€ + 10% CARD

 With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the Southâ€™s bountiful harvest.
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Biscuits - A Savor The South Cookbook

by Belinda Ellis

13,24€ + 10% CARD

 For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily flour company, teaching people to make biscuits and listening to their stories. Ellisâ€™s heartfelt tribute to the biscuit celebrates the many possible flavours and uses for this classic southern bread.
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Bourbon - A Savor The South Cookbook

by Kathleen Purvis

13,24€ + 10% CARD

 Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor.
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Beans And Field Peas - A Savor The South Cookbook

by Sandra A. Gutierrez

13,24€ + 10% CARD

 Celebrating all manner of southern beans and field peas - and explaining the difference between the two - Sandra 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.
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Okra - A Savor The South Cookbook

by Virginia Willis

13,24€ + 10% CARD

 Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides â€˜the key that unlocks the door of okra desireâ€™ to okra addicts and newcomers to the pod alike.
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Barbecue - A Savor The South Cookbook

by John Shelton Reed

13,24€ + 10% CARD

 In a lively and amusing style, John Shelton Reed traces the history of southern barbecue from its roots in the sixteenth-century Caribbean, showing how this technique of cooking meat established itself in the coastal South and spread inland from there.
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