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The definitive Southern cookbook from renowned food writer James Villas
From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South’s most famous and innovative chefs, like Louis Osteen and Paul Prudhomme.
Comprehensive and authoritative, the book features favorites like buttermilk biscuits, fried chicken, grits, cornbread, and pecan pie. Plus, Villas includes colorful stories, anecdotes, and Southern lore throughout the book, adding the kind of local color and charm you’d only get in the South and only from a writer like Villas.
- Includes delicious and authentic Southern recipes for everything from cocktail and tea foods to main courses and desserts
- Features lists of ingredients, equipment, and Southern terms non-natives will want to know
- Written by James Villas, proud North Carolina native, and author of Pig and From the Ground Up
All across the South, from Maryland to Louisiana and everywhere in between, food is culture. Dig into it with James Villas and enjoy The Glory of Southern Cooking for yourself.
From Publishers Weekly
Villas, the former food and wine editor of Town & Country
and the author of 12 cookbooks, explores the distinctive cuisine of Southern cooking. Villas sees Southern cookery as the only legitimate cuisine in this county, being on the same level with French and Italian home cooking. His collection spans the entirety of the Southern states, including recipes for such classics as fried chicken, pork barbecue, and grits and greens, and lesser known dishes such as Baked Oysters with Mustard Greens and Bacon, Nashville Turnip Greens with Ham Hock, and Memphis Casserole Cheese Bread. Recipes highlight the abundance of natural food ingredients found in the South as well as the multitude of ethnic influences that contributed to the cuisine’s evolution. Chapters include Cocktail and Tea Foods; Soups, Chowders, and Gumbos; Rice and Grits; and Cornbread, Biscuits, Hush Puppies, and Other Breads. Villas also provides helpful sections on equipment, ingredients, special cooking techniques, and a glossary of terms for those unfamiliar with the cuisine. This is a solid primer for those who like comfort food or have an interest in Southern cooking. (Mar.)
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Already well established as one of America’s leading proponents of southern cooking, Villas has produced one of the great definitive volumes on a subject near and dear to the hearts and stomachs of a huge number of Americans. For Villas, southern cooking includes everything from Key West specialties to Cajun and Creole casserole, through Carolina low-country seafood and on up as far as Maryland. To Villas’ great credit, he avoids using canned products except for in a very few recipes, such as a North Carolina eggplant casserole. Multiple fried chicken recipes reflect different geographic traditions and so do varieties of biscuits. Cakes, pastries, candies, and other sweets abound. Serious cooks will appreciate the host of pickles and other relishes for canning. A glossary helps the uninitiated rapidly find apt distinctions between angel biscuits and beaten biscuits, between Cajun and Creole cooking, and between a bog and a burgoo. Villas also provides mail-order sources for specialized southern foodstuffs. Mark Knoblauch
Happy Food Day * Thursday
Today its all about Okra. Grown in by many gardens in south Louisiana this vegetable is part of life here. Most people have a love hate recipe for this vegetable.
Want to plant some ?
Planting okra, remember that it’s a warm season crop. Growing okra requires a lot of sunshine, so find a place in your garden that doesn’t get much shade. Also, when planting okra, be sure there is good drainage in your garden.
Read more at Gardening Know How: Planting Okra: How To Grow Okra https://www.gardeningknowhow.com/edible/vegetables/okra/planting-okra.htm
It can be cooked many different ways : Fried,Gumbo & Stewed
Here’s a Recipe for Fresh Okra and Tomatoes ( Microwave version)
- 4 medium ripe tomatoes /peeled
- 3 C fresh sliced okra
- 1/4 C chopped onion,bell pepper
- 1/2 C water
- ! t Sugar & Salt
- 1/2 t pepper
- 1 T flour
- 2 T water
Puree 2 of the tomatoes & dice up the other 2 tomatoes .
Combine- okra,onions,pepper 7 1/2 C water in a microwaveable dish. Cover with wrap and Microwave on High for 9= 11 minutes until done. Drain liquid Off and add – tomato,sugar,salt & pepper to mixture and Mix. Wrap again with wrap and cook for 3 minutes Stir together flour & water to mixture and Stir. Cook another 2 minutes,
Traditional Way :
- 1 lb okra
- 1 can of tomatoes
- 3 T bacon grease (oil)
- 1 C Chopped Onion & Green Pepper
- 1 t Salt
- 1/4 t Tabasco sauce
Clean and Cut up Okra in 1/2 round pieces. In a large pan add 1 T grease and cook Onions & Bell Pepper till soft.. In a skillet with 2 T bacon grease add Okra and Cook about 15 minutes. Combine and add the rest of the ingredients. Simmer for 10 to 15 minutes until done. Check Seasoning for taste and Serve.
Can be served as a side dish or over white rice !