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The new southern cook : 200 recipes from the South's best chefs and home cooks / John Martin Taylor ; with wine recommendations by Debbie Marlowe ; foreword by Lee Bailey.
LIBRA TX715.2.S68 T392
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LIBRA - Blank Collection TX715.2.S68 T392 1997
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- Format:
- Book
- Author/Creator:
- Taylor, John Martin, 1949-
- Language:
- English
- Subjects (All):
- Cooking, American--Southern style.
- Cooking, American.
- Wine lists.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Blank, Fritz (bookplate) (donor) (inscription)
- Taylor, John Martin, 1949- (autograph)
- Physical Description:
- xxiii pages, 3 unnumbered pages, 322 pages, 4 unnumbered pages ; 25 cm
- Edition:
- Bantam trade paperback edition.
- Place of Publication:
- New York : Bantam Books, 1997.
- Summary:
- The first cookbook to explore the dynamic food of the New South takes its raconteur author, "Hoppin' John Taylor", on a culinary adventure from Memphis to Miami, from roadside barbecues to the private kitchens of the great southern chefs. Taylor has collected more than 200 authentic southern dishes, the best of the old and the new, making sure each is easy to prepare and with no hard-to-find ingredients.
- Contents:
- Soups and Stews
- Fish and Shellfish
- Meats
- Poultry
- Eggs and Cheese
- Vegetables and Grains
- Fresh Relishes and Salads
- Breads
- Sweets.
- Notes:
- Book design by Gil Shuler Graphic Design, Inc.
- Includes bibliographical references (pages [301]-305) and index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy has bookplate of Chef Fritz Blank.
- Kislak copy inscribed "To Fritz, I hope you enjoy these "new" southern recipes! Cheers! Your pal "Hoppin'" John Martin Taylor".
- ISBN:
- 0553378066
- 9780553378061
- OCLC:
- 37358461
- Online:
- Laurie Burrows Grad Collection Home Page
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