Contains seventy recipes for Thai foods, including appetizers and snacks, soups, curries, chicken and eggs, meats, fish and seafood, rice and noodles, vegetables, sweets, and drinks, and includes suggested menus, and a look at useful utensils, ingredients, and cooking techniques.
Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie...
Discover the secrets for creating traditional crusts as Nancie explains tried-and-true methods for baking shortening- and lard-based crusts. You'll learn the best mixing methods for consistent, predictable crusts as well as valuable techniques for rolling out your dough and storing leftovers. The result is a delicious, freshly baked crust that tastes like the recipe has been passed down through the ages!