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Dutch Oven Cajun and Creole

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Dutch Oven Cajun and Creole
By author: Bill Ryan
Product Code: 25254
ISBN: 978-1-4236-2525-4
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $15.99


“There is no healthier way to cook.” —Collen Sloan

Bill Ryan serves up some of the finest Cajun and Creole cooking out of a Dutch oven you’ll ever taste! With this cookbook, he shares some of his prize recipes and tips for cast-iron cooking. Give a few of these Louisiana favorites a try: Beignets, Shrimp Creole, Dirty Rice, and Crawfish Etouffee. And, if that doesn’t fit the bill, Grillades and Grits, Cajun Cacciatore, Mardi Gras Rolls, and Lime-Coconut Buttermilk Pie certainly will.

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Sip and Savor

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Sip and Savor : Drinks for Party and Porch
By author: James T. Farmer
Product Code: 24844
ISBN: 978-1-4236-2484-4
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $19.99


Delectable non-alcoholic libations perfect for parties or for relaxing at home. Fruity drinks and creamy milkshakes combine with teas infused with garden herbs for dressing up your next tête à tête. A few special cake and breads recipes, plus stories and history capture the traditional experience of entertaining on the porch.

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Southern Biscuits

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Southern Biscuits
By author: Nathalie Dupree
Product Code: 21768
ISBN: 978-1-4236-2176-8
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $24.99


Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.

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Putting Up More

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Putting Up More : A Guide to Canning Jams, Relishes, Chutneys, Pickles, Sauces, and Salsas
By author: Steve Dowdney
Product Code: 07397
ISBN: 978-1-4236-0739-7
Publisher: Gibbs Smith
Binding Information: Paperback / softback
Availability: In stock.
Price:  $19.99


Renowned Southern canner Stephen Dowdney's second book on home canning shares his personal recipe successes that can turn the simplest of fares into exciting restaurant-grade presentations. Each recipe is annotated with its best uses. Also included: a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys and pickles; for salsas, soups, marinades, and dressings. Plus, recipes for a variety of jams, vinegars, sauces, and seasonings will appeal to every palate that craves spicy hot!

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New Orleans Kitchens

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New Orleans Kitchens : Recipes from the Big Easy's Best Restaurants
By authors: Stacey Meyer, Troy A Gilbert
Product Code: 10014
ISBN: 978-1-4236-1001-4
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $30.00


New Orleans’ distinctive cuisine derives from a world of influences—French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban—but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire’s Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Côte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante’s Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo’s.

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