Mastering the Art of Southern Cooking

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Gibbs Smith, Nov 1, 2012 - Cooking - 720 pages
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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.

 

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Other editions - View all

Mastering the Art of Southern Cooking, Limited Edition
Nathalie Dupree,Cynthia Graubart
No preview available - 2019
Mastering the Art of Southern Cooking
Nathalie Dupree,Cynthia Stevens Graubart
No preview available - 2012

Common terms and phrases

adding bacon baking beans boil bone bottom bowl breasts bring broth brown butter carrots cheese chicken chopped fresh cold cook cool corn cover cream desired dish divided Drain fish flavor flour Freshly ground black frozen frying garlic cloves grated green grill grits ground black pepper half heat heavy herbs inch ingredients juice keep leaves lemon lightly liquid meat medium melted minutes mixture Move necessary needed okra olive onion optional oven peas pecans peeled pieces pork potatoes pound preference Preheat recipe reduce refrigerated remaining Remove rice roast salad salt and pepper Salt Freshly ground sauce sauté Season to taste seeds Serves shrimp side simmer skin sliced soup Southern spoon Stir sugar sweet tablespoons tablespoons butter taste with salt teaspoon tender thick tomatoes Toss turn Variation vegetables vinegar whole

About the author (2012)

Pat Conroy was the New York Times–bestselling author of two memoirs and seven novels, including The Prince of Tides, The Great Santini, and The Lords of Discipline. Born the eldest of seven children in a rigidly disciplined military household, he attended the Citadel, the military college of South Carolina. He briefly became a schoolteacher (which he chronicled in his memoir The Water Is Wide) before publishing his first novel, The Boo. Conroy passed away in 2016 at the age of seventy.

Bibliographic information

QR code for Mastering the Art of Southern Cooking
TitleMastering the Art of Southern Cooking
AuthorsNathalie Dupree, Cynthia Graubart
ContributorPat Conroy
PublisherGibbs Smith, 2012
ISBN1423623169, 9781423623168
Length720 pages
Subjects ›  ›  › 

Cooking / Reference
Cooking / Regional & Ethnic / American / Southern States
Cooking / Regional & Ethnic / Cajun & Creole
  
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