The Southern Way of Cooking Fruits and Vegetables
New York : Broadway Books, c1998.
Edition: 1st ed.
Description: xii, 308 p. : ill., map ; 24 cm.
Think of Southern fruits and vegetables, and tomatoes, corn, okra, and watermelon come to mind. But what about grapefruits, oranges, and key limes from Florida? Or peas, beans, and greens from the fields of Mississippi? Damon Fowler, who is passionate about preserving Southern culinary traditions, offers recipes for transforming Vidalia onions, sun-ripened tomatoes, field peas, butterbeans, okra, Georgia peaches, plump figs, watermelons, key limes, and Florida citrus into the fruit and vegetable glories of the Southern table.
|Call Number||Location||Shelf Location||Status|
|COOKING Vegetables Fow||Main (Downtown)||Second Level, Nonfiction||In|
|COOKING Vegetables Fow||Sandhills||Nonfiction||In|