The South
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The South

4.0 of 5 stars 4.00  ·  rating details  ·  2 ratings  ·  1 review
This six-volume series celebrates contemporary regional fare and culinary traditions from coast to coast. Each volume contains 60 recipes and more than 90 full-color photographs, as well as illustrated stories highlighting regional ingredients, techniques, tools, and ethnic traditions.
Hardcover, 144 pages
Published May 28th 2000 by Time Life Medical (first published May 2000)
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The cooking of the American South is the product of many cultures -- French, Spanish, English, Native American and African -- and of many historic events, especially the Civil War. Critical food shortages following the War Between the States compelled white cooks to adopt ingredients formerly eaten primarily by slaves. The result is a remarkably complex cuisine which continues to evolve as simple inexpensive ingredients are treated with great respect and elevated by technique. Ray Overton knows...more
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Main Course Soups Main-Course Salads Layers of Flavors Dutch Oven Cooking Main-Course Sandwiches

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