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000000000000WAILRC_2015
![Cover image for Bonjour Ya'll [electronic resource] : Heidi's Fusion Cooking on the South Carolina Coast](/client/assets/5.1326/ctx//client/images/no_image.png "Cover image for Bonjour Ya'll [electronic resource] : Heidi's Fusion Cooking on the South Carolina Coast")
by
Vukov, Heidi.
Call Number
641.59
Publication Date
2015
Summary
"Bonjour, Y'All," the slogan for Heidi Vukov' Croissants Bistro and Bakery in Myrtle Beach, South Carolina, perfectly encapsulates the popular restaurant's elegant and delicious pairing of two distinct culinary traditions-European cuisine and Southern home cooking. This book celebrates Croissants' diversity, featuring dozens of menu delights such as Crab Cakes, Angry Bulls Bay Clams, and Peach Pork Tenderloin, recipes that successfully combine the elegance and finesse of the French palate with the hospitality and warmth of the Southern kitchen. Also included among the more than fifty recipes a
Format:
Electronic Resources
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0.0516
by
Drake, Donald.
Call Number
641.59
Publication Date
2015
Summary
Led by executive chef Donald Drake and his team, Magnolias Restaurant remains at the forefront of upscale Southern cuisine, blending traditional ingredients and cooking techniques with modern flair for artful presentations.
The soul of the South meets the spark of innovation in dishes such as the Down South Egg Roll stuffed with collard greens, chicken and Tasso ham, served with red pepper puree, spicy mustard sauce and peach chutney and Shellfish over Grits with sauteed shrimp, sea scallops, lobster, creamy white grits, lobster butter sauce and fried spinach.
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0.0432
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by
Dupree, Nathalie.
Call Number
641.65
Publication Date
2015
Summary
Building on their reputation as James Beard Award winners, Dupree and Graubart have excerpted their best vegetable recipes (plus added some new ones) in this timely collection. Organized alphabetically by vegetable, each section begins with instructions on how to prepare and cook the vegetable, and is followed by favorite new and classic recipes. Also included are a selection of vinaigrettes and sauces, plus a roasting chart for an array of vegetables.
Format:
Electronic Resources
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0.0432
by
Shearer, Victoria.
Call Number
641.5975
Publication Date
2014
Summary
Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that nowhere else in the continental US will you find fresher, more innovatively prepared fish and seafood. Special natural resources, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any way you like and the relaxed atmosphere of the restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all "Keys casual." With 80 recipes for the home cook from Florida's most celebrate
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Electronic Resources
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0.0408
by
Dupree, Nathalie.
Call Number
641.695
Publication Date
2014
Summary
<DIV> Nathalie Dupree was ahead of the curve eight years ago with her classic book <I>Shrimp and Grits</I>. Now this Lowcountry comfort combo is found on restaurant menus all around the country-from top to bottom, coast to coast. All-new photography, new recipes from southern chefs, and a fresh design revamp makes this southern food cookbook perfect for gift giving or one's own kitchen library. </div>
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Electronic Resources
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0.0432
by
Farmer, James.
Call Number
641.5975
Publication Date
2014
Summary
Whatever an event's raison d'etre, a dinner on the grounds is filled with the classic elements of Southern culture-reshly cultivated food, family tradition, heirlooms, laughter and stories, all enjoyed in an outdoor venue. James T. Farmer III presents a collection of menus with mouthwatering recipes for every occasion, from traditional country church- hosted homecomings to lavish southern weddings, while reminding us that the art of grand Southern entertaining is not that each event need be grand, but that they are all grandly presented with style and confidence rooted in a heritage of
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Electronic Resources
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0.0432
by
Brock, Sean.
Call Number
641.5975 BRO
Publication Date
2014
Format:
Electronic Resources
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0.0477
by
Scaggs, Deirdre A.
Call Number
641.5975
Publication Date
2013
Summary
Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth.The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritte
Format:
Electronic Resources
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0.0707
by
Farmer, James.
Call Number
641.5975
Publication Date
2013
Summary
New twists on traditional Southern favorites. Southern food is more than cornbread, biscuits, and fried chicken. James Farmer revamps the menu with his own twists on traditional Southern dishes (ergo, Peach and Pecan Chicken Salad, Collard Cole Slaw, Plum and Persimmon Pork Tenderloin). Stitched together with a combination of tradition and nostalgia, Farmer's dishes are updated for today's lifestyle without sacrificing the scrumptious delight that is the hallmark of Southern foods, all using what is fresh and best, gleaned from the land and garden and steeped in heritage. James T. Fa
Format:
Electronic Resources
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0.0408
10.
![Cover image for Mastering the Art of Southern Cooking [electronic resource].](https://secure.syndetics.com/index.aspx?type=xw12&client=williamanglisstafe&upc=&oclc=&isbn=9781423623168&issn=/MC.GIF "Cover image for Mastering the Art of Southern Cooking [electronic resource].")
by
Dupree, Nathalie.
Call Number
641.5973
Publication Date
2012
Summary
<DIV>Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South's fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit-all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today's healthy lifestyle.</div>
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Electronic Resources
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0.0408
by
Herrick, Holly.
Call Number
641.8652
Publication Date
2011
Summary
<DIV>Filled with sweet and savory recipes for marvelous little pies, <I>Tart Love </I>is a course in pastry making as well as a guide to using seasonal fruits produce to create scrumptious, palate-pleasing desserts and main-dish tarts.</div>
Format:
Electronic Resources
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0.0460
by
Dupree, Nathalie.
Call Number
641.815
Publication Date
2011
Summary
Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits-a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive
Format:
Electronic Resources
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0.0432
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