Unknown Title

Title:

Learn to cook 25 Southern classics 3 ways : traditional, contemporary, international / Jennifer Brulé.

Author:

Brulé, Jennifer, author.

ISBN:

9781469629124

Personal Author:

Brulé, Jennifer, author.

Physical Description:

pages cm

Content Type:

text

Media Type (RDA):

unmediated

Carrier Type:

volume

General Note:

Includes index.

Contents:

Introduction. Cooking terms ; Essential kitchen equipment ; Pantry secrets -- Classic Southern fried chicken. Contemporary : crispy oven-fried chicken ; International : spicy baked piri piri wings -- Classic chicken and dumplings. Contemporary : vegetarian mushroom stew with sweet potato dumplings ; International : Hungarian chicken paprikash with dumplings -- Classic smothered pork chops. Contemporary : roast pork tenderloin with chimichurri ; International : Italian pork chops with saffron tomato sauce and provolone -- Classic chicken-fried steak with gravy. Contemporary : oven-fried steak with gravy ; International : mojo marinated Cuban steak -- Classic golden fried fish. Contemporary : quinoa-crusted baked fish ; International : Thai fish cakes -- Classic fried green tomatoes. Contemporary : oven-fried green tomatoes ; International : grilled green tomato salsa -- Classic green beans. Contemporary : roasted green beans with lemon, garlic, and parmesan ; International : spicy Szechuan green beans -- Classic greens. Contemporary : garlicky kale with cashews ; International : Portuguese caldo verde -- Classic fried okra. Contemporary : crispy coconut-oil okra ; International : Indian bhindi masala -- Classic summer squash casserole. Contemporary : goat cheese and thyme squash casserole ; International : crunchy Italian zucchini wedges -- Classic tomato pie. Contemporary : tomato pie with quinoa crust ; International : Provençal tomato tart -- Classic creamy coleslaw. Contemporary : crunchy dill slaw ; International : Mexican slaw -- Classic macaroni and cheese. Contemporary : three-cheese macaroni with puréed butternut squash ; International : Swiss Älplermagronen -- Classic cheese grits. Contemporary : spicy slim grits with pecorino and parmesan ; International : northern Italian polenta e gorgonzola -- Classic pimento cheese. Contemporary : Kryptonite pimento cheese ; International : Swiss tartine -- Classic pinto beans. Contemporary : black bean stew with sweet potato and ginger ; International : Tuscan white bean soup -- Classic sweet potato casserole. Contemporary : crispy sweet potato oven fries ; International : West African sweet potato and peanut soup -- Classic deviled eggs. Contemporary : herby olive oil deviled eggs ; International : truffled devils -- Classic skillet cornbread. Contemporary : skinny cornbread ; International : sopa paraguaya -- Classic buttermilk biscuits. Contemporary : vegan biscuits. International : British buttermilk scones -- Classic spoon bread. Contemporary : spoon bread with kale and lemon zest ; International : jambon persillé spoon bread -- Classic red velvet cake. Contemporary : butter-free red velvet cake ; International : Norwegian spiced chocolate cake -- Classic pecan pie. Contemporary : crispy mini pecan tarts ; International : Mexican chocolate pecan pie -- Classic coconut cake. Contemporary : coconut cake with brown sugar frosting ; International : Jamaican coconut spice cake -- Classic fruit cobbler. Contemporary : savory vegetable cobbler with quinoa crust ; International : Dutch apple baby.

Subject Term:

Cookbooks.

Cooking, American -- Southern style.

International cooking.

Format:

Books

Available:*

Library	Item Barcode	Shelf Number	Status
Searching... North Tonawanda Public Library	34120006409276	641.5975 BRUL	Searching... Unknown
Searching... Wilson Community Library	34172000355534	641.5975 BRUL	Searching... Unknown

Bound With These Titles

On Order

Summary

Jennifer Brule is on a mission, southern style, to teach people to cook. Her method: master twenty-five classic southern dishes, and then--using similar ingredients or cooking techniques or both--make two variations, one contemporary and one inspired by international tastes. Brule's line-up of beloved southern dishes is irresistible in itself, but she aims to inspire enthusiasm and confidence to expand deliciously from there. The beauty of her approach is that it reflects how people really do learn to cook, resourcefully, creatively, and joyfully. Savor the Classic Chicken and Dumplings and next find yourself cooking Vegetarian Mushroom Stew with Sweet Potato Dumplings before whipping up Hungarian Chicken Paprikash with Dumplings.

Featuring step-by-step instructions designed to teach basic cooking techniques, Brule shows cooks how to whisk, chop, slice, simmer, saute, fry, bake, and roast their way to seventy-five wonderfully tasty dishes. The contemporary versions incorporate especially wholesome elements, such as unrefined grains and healthier fats, while the international versions offer popular global tastes. Color photographs of each dish illustrate the wide array of meats and fish, vegetables, side dishes, and desserts that can soon be on your table.

Author Notes

Jennifer Brulé graduated from Baltimore International Culinary College and studied recipe development at the Culinary Institute of America. She is a nationally published food writer, recipe developer, and television chef.

Reviews (2)

Booklist Review

*Starred Review* Everyone knows the timeless dishes that practically define the cooking of America's South: fried chicken, pimento cheese, grits, fried okra. Here, Brulé provides faithful recipes for each of these southern standards. Then, in a burst of creative imagination, she goes a step further by bringing them up-to-date for modern tastes by offering a trimmed-down version of every recipe that decreases calorie content without sacrificing the flavors that make them so beloved. This often means an oven-fried version that substantially cuts back on oil, not to mention making for easier cleanup. That done, Brulé boldly takes another step and presents the classic in guise of an exotic makeover. Thus, fried fish become Thai fish cakes. Grits gain an Italian accent as polenta with Gorgonzola. Macaroni and cheese translate into a Swiss dish of pasta, onions, and Gruyère. An ingenious cookbook that will appeal to cooks of all stripes.--Knoblauch, Mark Copyright 2016 Booklist

Library Journal Review

Brulé, a food writer who studied recipe development at the Culinary Institute of America, here provides a classic recipe and two variations for each of 25 popular Southern dishes, including fried chicken, cheese grits, buttermilk biscuits, and red velvet cake. The book's contemporary variations are generally healthier. For instance, a variant on green beans swaps the traditional ham hock for a bright mix of garlic, lemon zest, and Parmesan cheese. International variations offer zestier takes on the classics, incorporating spices and condiments from the global pantry. VERDICT While some Southern cookbooks limit readers to one cooking style, this title offers novices the choice of trying several interpretations of a given dish. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.