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| #1122814 in Books | Workman Publishing Company | 1991-01-05 | Original language:English | PDF # 1 | 7.98 x.35 x7.96l,.50 | File type: PDF | 160 pages | ||0 of 0 people found the following review helpful.| Five Stars|By FidgetyVIP|Every recipe works and is delicious! Buy this book!|0 of 0 people found the following review helpful.| Get to know grits|By James Penrod|If you like grits and cooked lots of ways this is a cookbook you will want.|0 of 0 people found the following review helpful.| and is best|From Publishers Weekly|Southerners know that grits are a cornerstone of Southern cooking. For the rest of us, who suspect that grits are wallpaper paste that mistakenly wound up on our plates, Neal and Perry have written a vindication of the food and provided an
Think risotto or polenta, but funkier. Think texture, and the wholesome goodness and flavor of stone-ground corn. And think Cheese Grits Souffle, Blueberry Grits Muffins, Grits Pizza, and the quintessential dish that's been published in The New York Times: Shrimp and Grits. Bill Neal and David Perry love grits, and in this Passionate cookbook they export grits out of the Southern kitchen-and attempt to demystify the food that's fed a region since the Indians offere...
You easily download any file type for your device.Good Old Grits Cookbook | Bill Neal, David Perry. Just read it with an open mind because none of us really know.
