Learn to Cook 25 Southern Classics 3 Ways
traditional, contemporary, international
$79.36
- Hardcover
224 pages
- Release Date
5 September 2016
Summary
Jennifer Brulé is on a mission, southern style, to teach people to cook.Her method: master twenty-five classic southern dishes, and then—usingsimilar ingredients or cooking techniques or both—make two variations,one contemporary and one inspired by international tastes. Brulé’s line-upof beloved southern dishes is irresistible in itself, but she aims to inspireenthusiasm and confidence to expand deliciously from there. The beauty ofher approach is that it reflects how people really do learn t…
Book Details
| ISBN-13: | 9781469629124 |
|---|---|
| ISBN-10: | 1469629127 |
| Author: | Jennifer Brulé |
| Publisher: | The University of North Carolina Press |
| Imprint: | The University of North Carolina Press |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 5 September 2016 |
| Weight: | 730g |
| Dimensions: | 236mm x 179mm x 19mm |
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What They're Saying
Critics Review
“While some Southern cookbooks limit readers to one cooking style, this title offers novices the choice of trying several interpretations of a given dish.– Library Journal
“An ingenious cookbook that will appeal to cooks of all stripes.” – Booklist starred review
“Celebrates some of the Southern comfort food.” – Columbus Dispatch
“Connect[s] the dots between classic Southern cooking, contemporary American fare and ethnic cuisines from around the world.” – Michael Hastings, Winston-Salem Journal
“Demonstrate[s] classic Southern Cooking but with a twist.” – Southern Pines Pilot
“Good cooks are good teachers, and that’s exactly what Jennifer Brulé proves in this cookbook.” – Greg Morago, Houston Chronicle
“I admire this little book and think it would be a perfect gift for the people who frequently tell me they love Southern food but have no idea how to cook a basic pot of collards or a pan of cornbread. Once they master the classics with a little help from Brulé, the world is their oyster, so to speak, be it fried, baked, or pepped up with exotic flavors.” – Wendell Brock, Atlanta Journal and Constitution
“The entertaining Jennifer offers varied perspectives on familiar dishes… . The fun is deciding which to make.” – Taste 2017 Food Guide
“This lively introduction to Southern cookery encourages making connections across place and culture. A casual tone and serious passion bring a storied heritage to the family table.” – Foreword Reviews
About The Author
Jennifer Brulé
Jennifer Brulé graduated from Baltimore International Culinary College and studied recipe development at the Culinary Institute of America. She is a nationally published food writer, recipe developer, and television chef.
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