Mastering the art of Southern cooking
(Book)
This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes.
In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today.
With 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.
Notes
Dupree, N., Graubart, C. S., McKee, R., & Conroy, P. (2012). Mastering the art of Southern cooking. Salt Lake City, Gibbs Smith.
Chicago / Turabian - Author Date Citation (style guide)Nathalie, Dupree et al.. 2012. Mastering the Art of Southern Cooking. Salt Lake City, Gibbs Smith.
Chicago / Turabian - Humanities Citation (style guide)Nathalie, Dupree et al., Mastering the Art of Southern Cooking. Salt Lake City, Gibbs Smith, 2012.
MLA Citation (style guide)Dupree, Nathalie,, et al. Mastering the Art of Southern Cooking. Salt Lake City, Gibbs Smith, 2012.
Record Information
| Last Sierra Extract Time | Apr 12, 2024 06:51:56 AM |
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| Last File Modification Time | Apr 12, 2024 06:52:40 AM |
| Last Grouped Work Modification Time | Apr 26, 2024 02:10:38 AM |
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| 020 | |a 9781423602750 | ||
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| 082 | 0 | 0 | |a 641.5973|2 23 |
| 099 | |a 641.5975 D942 2012 | ||
| 100 | 1 | |a Dupree, Nathalie,|e author. | |
| 245 | 1 | 0 | |a Mastering the art of Southern cooking /|c Nathalie Dupree & Cynthia Graubart ; photographs by Rick McKee ; with a foreword by Pat Conroy. |
| 250 | |a 1st ed. | ||
| 260 | |a Salt Lake City :|b Gibbs Smith,|c 2012. | ||
| 300 | |a 720 pages :|b col. ill. ;|c 29 cm | ||
| 336 | |a text|2 rdacontent. | ||
| 337 | |a unmediated|2 rdamedia. | ||
| 338 | |a volume|2 rdacarrier. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The very beginning -- Starters -- Salads -- Stocks, soups, gumbos & stews -- Vegetables & sides -- Eggs -- Fish & seafood -- Poultry -- Meats -- Breads -- Pastries & pies -- Cakes -- Memorable sweets -- Condiments, savory sauces & marinades. | |
| 650 | 0 | |a Cooking, American|x Southern style. | |
| 700 | 1 | |a Graubart, Cynthia Stevens. | |
| 700 | 1 | |a McKee, Rick. | |
| 700 | 1 | |a Conroy, Pat. | |
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