[PDF.02uu] Beans, Greens, and Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables
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Beans, Greens, and Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables
Damon Lee Fowler
[PDF.yw38] Beans, Greens, and Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables
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| #2449059 in Books | Broadway | 1998-03-02 | 1998-03-02 | Original language:English | PDF # 1 | 9.50 x7.50 x1.00l, | File type: PDF | 320 pages | ||0 of 0 people found the following review helpful.| Amazing Chef who writes clearly, and provides delightful commentary, & delicious recipes!|By Dragon Fly|Fabulous book! Damon Lee Fowler is a witty southern institution and provides excellent insight & delicious recipes. I like Mr. Fowler & his books so much that even though I had the earlier edition, to get subsequently added recipes, I purchased this later edition! I am thr|From Library Journal|Fowler (Classical Southern Cooking, LJ 11/15/95) now turns to what he calls "the soul" of Southern cooking: fruits and vegetables (and he doesn't mean the cliche of overcooked green beans). An introductory chapter covers equipment, technique
Think of Southern fruits and vegetables, and tomatoes, corn, okra, and watermelon come to mind. But what about grapefruits, oranges, and key limes from Florida? Or peas, beans, and greens from the fields of Mississippi? Damon Fowler, who is passionate about preserving Southern culinary traditions, offers recipes for transforming Vidalia onions, sun-ripened tomatoes, field peas, butterbeans, okra, Georgia peaches, plump figs, watermelons, key limes, and Florida...
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