Grits Books
Many books have been written
about grits - cooking with grits, recipes, how they're made,
and more. We have reviewed several of the best grits books and
provided summaries of them here. Hope you enjoy!
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Gone With The
Grits by Diane Pfeifer
Grits aren't just for
breakfast--or Southerners--anymore. Pfeifer
presents 135 delicious vegetarian recipes which can
be created from this fat-free grain, including
Grits Cherry Cheesecake and Jalapeno Casserole.
Cartoons throughout. |
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True
Grits by Joni Miller
The first complete
source guide to hard-to-find, must-have Southern
foods. With up-to-date mail-order information for
more than 150 products, it uncovers the essential
ingredients that even Southerners didn't know were
available by mail. Packed with regional lore, spicy
sidebars, and dozens of unusual recipes. Photos and
line drawings throughout. |
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Good Old Grits
Cookbook by Bill Neal, David Perry,
Emily Polishook (Illustrator)
Grits are (is?) the
latest down-home, delicious, regional comfort food
just waiting to be celebrated nationwide. From
Cheese Grits Souffle to Shrimp and Grits, Good Old
Grits Cookbook presents 60 easy-to-prepare recipes
for the Southern food that's available in
supermarkets everywhere. Illustrations
throughout. |
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The Bubba Gump
Shrimp Co. Cookbook
by
Winston Groom
Inspired by the
record-breaking Paramount film Forrest Gump, this
charming book offers more than 50 favorite Southern
shrimp and side-dish recipes. Tested in the
well-known Southern Living kitchens, here are
recipes for shrimp kabobs, shrimp creole, barbecued
shrimp, and more. Full-color photos. |
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Cooking With
Lard by David Boyd, Mike Smith,
Mike Steed
Cooking with Lard is
the perfect antidote to health-wise cookbooks now
cluttering the shelves of booksellers everywhere.
Filled with more than 75 tested recipes,
informative commentary, and hilarious
illustrations, this book will be strongly
recommended by anyone who appreciates a good belly
laugh . . . or just a good belly. |
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Beans, Greens,
& Sweet Georgia
Peaches by Damon Lee
Fowler
Although everyone
recognizes the importance of fruits in the South's
cooking, especially as reflected in the region's
rich, sweet desserts, the role of vegetables in
southern cooking is less appreciated. Fowler has
rectified that oversight with a substantive
contribution to the record of American cooking.
Fowler's southern vegetables are not just messes of
greens stewed in "pot likker." He prefers
gussied-up grits baked with lots of pungent
pecorino romano cheese. His custard pie tilts to
the exotic when perfumed with fresh mangoes.
Sweet-potato pie evolves into rich sweet-potato ice
cream studded with bits of pecan pralines. Most
unusual is Fowler's mayonnaise-enriched tomato
sorbet served in avocado halves. This inventive
updating of traditional southern cooking may strike
some as surrender to alien Yankee tastes, but
Fowler succeeds in breathing new life into
America's best regional cuisine. |
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