About this item
Gather around the table to celebrate the versatility of vegetables with Southern flair.As more and more Americans turn to locally-sourced and home-grown ingredients to help create their meals, vegetables have returned to the center of the plate, and there are few people who appreciate vegetables the way that Southerners do. Whether it's the incomparable sweetness of corn fresh from the stalk, a tomato so ripe and ready that you can almost taste the sunshine, or the versatility of the sweet potato - the garden workhorse that can serve as main, side, or dessert - Southerners know the secrets to preparing their favorite vegetables in the most delicious ways.Now, in The Southern Vegetable Book, the wisdom of years spent in the garden, in the fields, and finally in the kitchen are yours in an accessible cookbook highlighting the Southern ability to create satisfying flavors from the simplest, freshest ingredients. The classic vegetables that we all know and love are represented , but lesser-known but equally-celebrated ones, such as Jerusalem artichokes and ramps, also make an appearance. The recipes in the book pay homage to classic Southern dishes while offering modern interpretations for the home cook, whether you call the South home or not.Divided by season, The Southern Vegetable Book features 30 types of vegetables along with recipes as diverse as Balsamic Corn Salad, Salmon Tostadas with Zucchini-Radish Slaw, a BLT Benedict with Avocado-Tomato Relish, or a new take on Sweet Potato Pie. This book will guide you on how to select the freshest vegetables at the grocery store or the farmers' market, tips on storage, special features, and tips and hints on extracting the best flavor from your produce.Whether you're a Southerner born and bred, hail from parts unknown, or just appreciate that the South has a way with vegetables, The Southern Vegetable Book will become your go-to guide to make vegetables the star of the show.
About the Author
Rebecca Lang honed her entertaining skills while working for a large caterer in Charleston, SC. Her new book, Y'all Come Over, was released in September 2021. She has appeared on the Food Network as a judge for Chopped Junior, cooked at the James Beard House, and has been featured in more than 50 nationally televised Southern Living food segments. Rebecca has been featured in The Wall Street Journal, the Los Angeles Times, The Atlanta Journal-Constitution, The Washington Post, Glamour and Fitness magazines and has sold out of books on QVC. Rebecca has degrees in Journalism from the University of Georgia and culinary arts from Johnson and Wales University as well as apprenticed with Nathalie Dupree. Lang is a ninth-generation Southerner, the author of seven other cookbooks, including Fried Chicken which was named one of the LA Times favorite books of the year. She lives with her husband, two children and Cavalier King Charles in Athens, Georgia. She lives in Athens, GA, with her husband Kevin, and their children, Camden and Adair.
