"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N'DIGO magapaper Crawfish ???touf???e, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated ...
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"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N'DIGO magapaper Crawfish ???touf???e, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . .And many more! "Finger-licking meals for a new generation of soul food lovers." --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the ???cole de Gastronomie Fran???aise Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends.
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Add this copy of Smothered Southern Foods to cart. $3.27, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2006 by Kensington Publishing Corporation.
Add this copy of Smothered Southern Foods to cart. $7.33, good condition, Sold by Goodwill of Silicon Valley rated 5.0 out of 5 stars, ships from San Jose, CA, UNITED STATES, published 2006 by Citadel Pr.
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Seller's Description:
Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Good condition! Any other included accessories are also in Good condition showing use. Use can included some highlighting and writing page and cover creases as well as other types visible wear.
Add this copy of Smothered Southern Foods to cart. $8.00, like new condition, Sold by Gils Book Loft rated 4.0 out of 5 stars, ships from Binghamton, NY, UNITED STATES, published 2006 by Citadel/ Kensington.
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Seller's Description:
Cover by Kristen Hayes. Fine in Near Fine jacket. Book 8526 shelf. White-stamped red spine w/ cream bds. No names, clean text. No cooking stains. Near-perfect dust jacket. With a few b/w photos. Index. Author attended Ecole de Gastronomique Francaise Ritz-Escoffier & was a food scientist for Kraft. Blurb: Charlotte Lyons, food editor, Ebony magazine.
