The New Southern Cook
Two Hundred Recipes From the South's Best Chefs and Home CooksBook - 1995
What's cooking down South? Hoppin' John Taylor has traveled from Hilton Head to Memphis, from Louisville to Birmingham, from Bethesda to Miami to find out. He's collected more than 200 authentic southern dishes from the finest private homes in Charleston, the best Creole restaraunt in New Orleans, and the recipe files of great chefs and cooks in kitchens from Dallas to Richmond. You're in for some wonderful surprises as you encounter the varied, energetic cuisine of today's South--and discover the kind of food that nourishes not only the body but the soul.
Publisher: New York : Bantam Books, 1995
Characteristics: xxiii, 322 p. ; 25 cm