- Author:Ray Overton
- Publisher:Time Life Education; First Edition edition (May 2000)
- Pages:144 pages
- Subcategory:Regional & International
- FB2 format1614 kb
- ePUB format1966 kb
- DJVU format1533 kb
- Formats:mobi lrf lit lrf
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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