Fai clic su di un'immagine per andare a Google Ricerca Libri.
|
Sto caricando le informazioni... Deep South Parties: How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weeniedi Robert St. John
   Nessuno Sto caricando le informazioni...
 Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro.  CynWetzel | Feb 8, 2017 |  nessuna recensione | aggiungi una recensione
Elenchi di rilievo
"Southern cooks are known as some of the best, most welcoming hosts in the world, setting out spreads filled with hearty, homey, and heavenly fare, enough to feed an army. And no Southerner knows how to entertain better than Robert St. John, chef, food columnist, and bon vivant extraordinaire. In his new cookbook, Deep South Parties, he puts his own twist on cooking for a crowd, showing readers which recipes work best for which occasions, how to entertain large groups with ease, how to throw the liveliest holiday parties in town, and much more. With recipes like Sweet Potato Nachos with Boursin, Pecans, and Roasted Red Pepper; Yellowfin Tuna Tartar with Avocado Relish and Wonton Chips; Crabmeat Won Tons with Sweet Chili Pepper Sauce; and Bourbon Pecan Truffles, this is entertaining with a Southern flair, sure to please crowds from coast to coast" -- publisher website (January 2007). Non sono state trovate descrizioni di biblioteche |
Discussioni correntiNessunoCopertine popolari
 Google Books — Sto caricando le informazioni...GeneriSistema Decimale Melvil (DDC)641.5975Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Southeastern U.S.Classificazione LCVotoMedia: (3.5)
Sei tu?Diventa un autore di LibraryThing. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
2
I particularly like the sauces and seasoning mixes recipes (starting on page 181), but there are several recipes I'll be trying soon -- party or no party:
Crab Fritters with Sseafood Rémoulade Sauce
Crawfish-Andouille Hush Puppies
Tasso and Smoked-Cheddar Savory Cheesecake
Virginia Ham & Pimento-Cheese Bisuits
Shrimp Emapanadas (or Chicken-Andouille)
Miniature Crawfish Pies
Also included are his Corn-and-Crab Dip and Oyster-and-Artichoke Dip, which are inspired by top soup offerings at his restaurants.
St. John has three restaurants in Hattiesburg, Mississippi, not too far from where I live, and my family enjoys them all. He is a true ambassador of food in and for our state, and a true joy to read (or listen to, if you are lucky enough to attend a functions where he is speaking). Weekly columns (and recipes) published in the local paper are also uploaded to his website, so take a little time to look around there and see if you wouldn't like to add this title to your collection.
www.robertstjohn.com (