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Southerner's Cookbook: Recipes, Wisdom, and Stories

Editors of Garden and Gun

FromGarden & Gun the magazine that features the best of Southern cooking, dining, cocktails, and customs comes an heirloom-quality guide to the traditions and innovations that define today s Southern food culture, with more than 100 recipes and 4-color photography throughout.

From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina s take on cobbler) or Minorcan chowder (Florida s version of clam chowder), each recipe inThe Southerner s Cookbook tells a story about Southern food and its origins. With contributions from some of the South s finest chefs, a glossary of cooking terms, and essays from many of the magazine s most beloved writers, The Southerner s Cookbookis much more than simply a collection of recipes: it is a true reflection of the South s culinary past, present, and future

*Named one of Eater s Best New Cookbooks for Fall 2015**Selected as one of Vanity Fair s 18 Best New Cookbooks *"

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Book Information

Publisher: Harper Wave
Publish Date: 10/27/2015
Pages: 320
ISBN-13: 9780062242419
ISBN-10: 0062242415
Language: English

Full Description

From Garden & Gun--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.

From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in The Southerner's Cookbook tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, The Southerner's Cookbook is much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future

  • Named one of Eater's Best New Cookbooks for Fall 2015
  • Selected as one of Vainty Fair's "18 Best New Cookbooks"

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