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Indlæser... Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grillaf Frank Stitt
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Bliv medlem af LibraryThing for at finde ud af, om du vil kunne lide denne bog. Der er ingen diskussionstråde på Snak om denne bog. Highlands seafood platter, pg.62; basic, substituted Prince Edward for Apalachicola; checked shucking oysters off, my bucket list; served with Cocktail sauce, p.66, ok; and Mignonette, p.326, the star of the meal. ingen anmeldelser | tilføj en anmeldelse
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SEBA Award Winner SIBA Award Winner R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method. Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere. No library descriptions found. |
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Google Books — Indlæser... GenrerMelvil Decimal System (DDC)641.5975Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Southeastern U.S.LC-klassificeringVurderingGennemsnit:
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