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by Ray Overton
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Regional & International
  • Author:
    Ray Overton
  • ISBN:
  • ISBN13:
  • Genre:
  • Publisher:
    Time Life Education; First Edition edition (May 2000)
  • Pages:
    144 pages
  • Subcategory:
    Regional & International
  • Language:
  • FB2 format
    1614 kb
  • ePUB format
    1966 kb
  • DJVU format
    1533 kb
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Cook Book, Williams Sonoma, Southern Cooking. Ships from and sold by EKER Books.

Cook Book, Williams Sonoma, Southern Cooking. Ships from and sold by HereToday.

Tips & Techniques Book Briefs New American Cooking: The South. Author Ray Overton, an Atlanta-based chef, blends the love of his Southern heritage with his passion for teaching home cooks how to achieve the fullest flavors using fresh ingredients. these are the flavors that define the American South, an area renowned for its hospitality. He celebrates the South's abundant harvest-long-grain rice from South Carolina and fragrant peaches from Georgia, tart Key limes, sweet Vidalia onions and succulent Gulf oysters.

The South (Williams-Sonoma New American Cooking). 084872612X (ISBN13: 9780848726126). Ray Overton knows 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 a great deal about this evolution from within.

Rich in ethnic influences, Southern cooking as profiled in this cookbook offers a rich selection of the South's finest flavors and traditions, from Louisiana crawfish boil to fried green tomatoes.

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Cook Book, Williams Sonoma, Southern Cooking

This book is part of a series of six, covering the different regions of the USA, the others are California, the Pacific Northwest, the Heartland, the Southwest and New England. All of them are really well done and interesting, with lots of information about regional produce and special traditions. The recipes, however, are quite new and up-to-date, even if they still can be classified as "regional". Almost all of them are illustrated in a picture, which I find very important in a cookbook, and all have a nutritional analysis chart (which is not as good if you have look at the calories!)
And now let's talk about this specific book. It is wonderful! I think it is the one I prefer out of the six. The recipes I tried so far are so tasty! Right tonight we made Hot Pepper Jelly Glazed Pork Roast: it's so yummy that you can hardly believe you used so few ingredients! It's just pork loin, hot pepper jelly, cider and little more. We all loved it, even if I have to admit that I added an apple too with the pork. The grilled chicken with onion marmalade was juicy and perfect.
The Sally Lunn Biscuits were wonderful too and quite easy and I could go on like that for a while, but I'm sure you got the idea.
However, there is a drawback: once you try the recipes in this book you will end up with the whole series! The others are just as good, I tried the Blackberry Barbeque sauce in the "Pacific Northwest" and it's just to-die-for and so on and on and on...
Last word: buy it, you won't regret it!
As a native of Athens, GA., i was delighted to find this book. The recipes are mostly familiar, but updated and photographed so as to inspire...Beginners will not have any difficulty w/ the recipes, which are very accessible. The book has interesting mini-articles, about Winter-wheat (White lily flour, the secret to flaky biscuits) and tabasco sauce, are but two of the examples. All in all, this book makes you want to get in the kitchen and start whippin' up some Sally lunn, collards and red velvet cake! i look forward to the entire series.
If you're willing to set aside your classic southern recipes, then you might enjoy this book. As usual, Williams-Sonoma has created a beautiful cookbook, filled with good recipes and great photography. BUT...this book is not a good representation of southern food. In my opinion, the "new spin" is not an improvement, and it's not what southerners are eating. However, this book does present what I will call "interesting" recipes.
This book is like a special gift to those of us transplanted Southerners. I now live on Long Island and miss the summers spent on my grandparents farm in rural Tennessee. This book brought back so many fond food memories (with updated twists inspired by the creative author, Ray Overton). It is a beautifully photographed book (in fact I bought 2, one for my kitchen, and one to display on my coffeetable). For anyone who loves comfort food at it's best, and those longing for a bit of nostalgia at the table, this is the book to buy. So, loosen your belt and have another helping .............