The Second Savor the South Cookbooks, 10 Volume Omnibus E-book: Includes Shrimp, Gumbo, Catfish, Crabs & Oysters, Beans & Field Peas, Sunday Dinner, Greens, Barbecue, Bacon, and Chicken

by The University of North Carolina Press

Overview

Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all.

This second Omnibus E-Book brings together for the first time the second 10 books published in the series. You'll find:

Shrimp by Jay Pierce
Gumbo by Dale Curry
Catfish by Paul and Angela Knipple
Crabs & Oysters by Bill Smith
Beans & Field Peas by Sandra A. Gutierrez
Sunday Dinner by Bridgette A. Lacy
Greens by Thomas Head
Barbecue by John Shelton Reed
Bacon by Fred Thompson
Chicken by Cynthia Graubart

Included are almost 500 recipes for these uniquely Southern ingredients.

Product Details

ISBN-13:	9781469630786
Publisher:	The University of North Carolina Press
Publication date:	03/01/2017
Series:	Savor the South Cookbooks , #2
Sold by:	Barnes & Noble
Format:	eBook
Sales rank:	519,967
File size:	7 MB

About the Author

Jay Pierce is executive chef at ROCKSALT in Charlotte, North Carolina. A Southern Foodways Alliance board member, Smith has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by the Chef's Collaborative.

Dale Curry, who served as the New Orleans Times-Picayune food editor for twenty years, is the author of New Orleans Home Cooking. She now writes about food for New Orleans Magazine.

Paul and Angela Knipple are coauthors of The World in a Skillet: A Food Lover's Tour of the New American South and Farm Fresh Tennessee. Frequent contributors to Edible Memphis and other periodicals, they live in Memphis.

Bill Smith is the chef at Crook's Corner Restaurant in Chapel Hill, N.C. A Southern Foodways Alliance board member, Smith has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by the Chef's Collaborative.

Sandra A. Gutierrez is the author of Latin American Street Food and The New Southern–Latino Table. A well-known culinary instructor, she lives in Cary, North Carolina.

Bridgette A. Lacy is a journalist who writes about food for the Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.

Thomas Head, a native of Louisiana, lives in Washington, D.C. He is coeditor of The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.

John Shelton Reed lives in Chapel Hill, North Carolina. Cofounder of the Campaign for Real Barbecue (TrueCue.org), his many books include Holy Smoke: The Big Book of North Carolina Barbecue, coauthored with Dale Volberg Reed.

Fred Thompson, well-known cookbook author and editor of Edible Piedmont magazine, is the author of Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate, among other books.

Cynthia Graubart is coauthor, with Nathalie Dupree, of Mastering the Art of Southern Cooking, which won a James Beard Book Award for American Cooking. Among Graubart's other books is Slow Cooking for Two.