B. Smith Cooks Southern-StyleIn B. Smith’s Southern Cooking A-Z, she explores the rich and diverse cuisines of the American South—from Cajun to creole, Soul food to “New Southern.” Laced with engaging anecdotes about culture and history, Smith’s recipes equal parts instructive and entertaining. Hers isn’t a cookbook for elaborate dinner parties or calorie counters, but rather a guide for those unafraid to smoke a pig and toss back a few sliders. From Smith’s mouthwatering catfish fingers to her Jambalaya, her Kentucky Burgoo, and the entertaining stories she tells while teaching you her tricks, B. Smith’s Southern Cooking A-Z will show even the most skeptical reader why the Wall Street Journal has hailed her as “One of the most formidable rivals of Martha Stewart.” |
Contents
Appetizers | |
Breads and Dressings Contents | |
Soups and Stews | |
Salads | |
Meat | |
Poultry | |
Seafood | |
Sides | |
Sauces and Condiments | |
Desserts | |
Beverages | |
Acknowledgments | |
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Common terms and phrases
1/4 teaspoon ½ cup ½ teaspoon ¼ cup andouille baking sheet barbecue sauce bay leaves bell pepper black pepper boil Bourbon brown sugar cake cayenne pepper celery chicken stock cloves garlic collard greens combine cook cool cornbread Creole seasoning cup chopped diced dish dough Dressing flavor freshly ground black garnish ginger gravy green grill grits ground black pepper large bowl meat medium heat medium-high heat mixture nonstick Old Bay Seasoning olive oil onion ounces parsley pecans pepper to taste pork pound Preheat oven recipe follows refrigerate Remove roasting room temperature salad Salt and freshly salt and pepper saucepan sausage sauté scallions seafood Season with salt Serve immediately shrimp simmer skillet sliced small bowl soup Spicy stirring frequently stock or broth syrup tablespoons tablespoons butter teaspoon dried teaspoon freshly ground teaspoon salt thyme tomatoes Turducken turkey vanilla vinegar warm whisk Worcestershire sauce YIELDS 4 SERVINGS