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Cooking in the New South: a Modern Approach to Traditional Southern Fare Anne Byrn
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Cooking in the New South: a Modern Approach to Traditional Southern Fare
Anne Byrn
Like most native Southerners, Anne Byrn grew up eating fried chicken and milk gravy, turnip greens slowly simmered with ham hocks, and homemade biscuits. Foods such as these have been - and will be - Southern staples for generations. Yet with the aid of today's time-saving appliances, the availabilty of once hard-to-find ingredients, and culinary horizons broadened by travel, Southerners are branching out to a changed style of cookery.
COOKING IN THE NEW SOUTH brings together more than two hundred tested recipes. Although traditional ingredients are called for, they are assimilated in a new way. From Pumpkin Raisin Bread to Chilled Cantaloupe Soup, from sumptuous Sesame Shrimp and Asparagus to Orange Ginger Pork Roast: topped off with divine Chocolate Bourbon Pecan Pie, you'll savor these wonderful new Southern treats.
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | May 1, 1994 |
| ISBN13 | 9781561450893 |
| Publishers | Peachtree Pub Ltd |
| Pages | 224 |
| Dimensions | 200 × 16 × 228 mm · 403 g |
| Language | English |
