The University of North Carolina Press / Collection : Savor the South Cookbooks

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Pie

by Sara Foster The University of North Carolina Press (August 06, 2018)

Sara Foster takes the expression "easy as pie" seriously. New and experienced bakers alike will thrill to Foster's encouraging approach to tossing together the most delicious made-from-scratch pies. A southern...


Ham

by Damon Lee Fowler The University of North Carolina Press (August 03, 2017)

While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American...


Corn

by Tema Flanagan The University of North Carolina Press (February 22, 2017)

Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture...


Bacon

by Fred Thompson The University of North Carolina Press (August 26, 2016)

From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became...


Chicken

by Cynthia Graubart The University of North Carolina Press (August 26, 2016)

While fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country Captain to Carolina Chicken...


Barbecue

by John Shelton Reed The University of North Carolina Press (January 26, 2016)

John Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns; today...


Greens

by Thomas Head The University of North Carolina Press (January 06, 2016)

Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the nourishing of...


The Savor the South® Cookbooks, 10 Volume Omnibus E-book

by The University of North Carolina Press The University of North Carolina Press (April 01, 2014)

Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH®...


Okra

by Virginia Willis The University of North Carolina Press (March 10, 2014)

Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides...


Pickles and Preserves

by Andrea Weigl The University of North Carolina Press (March 10, 2014)

Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves....


Tomatoes

by Miriam Rubin The University of North Carolina Press (March 04, 2013)

In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato's rich history in southern culture and inspiring home cooks to fully enjoy these summer...


Bourbon

by Kathleen Purvis The University of North Carolina Press (September 09, 2013)

Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history,...


Pecans

by Kathleen Purvis The University of North Carolina Press (September 10, 2012)

Show me a recipe with pecans, and I have to try it." Attributing her own love of this American nut to the state of her birth--Georgia is the nation's leader in growing pecans--and to the happy fact that her...


Buttermilk

by Debbie Moose The University of North Carolina Press (September 10, 2012)

Most southern cooks will agree with Debbie Moose when she writes, "Like a full moon on a warm southern night, buttermilk makes something special happen." Buttermilk explores the rich possibilities of this beloved...


Biscuits

by Belinda Ellis The University of North Carolina Press (September 09, 2013)

For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily® flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul...


Peaches

by Kelly Alexander The University of North Carolina Press (March 04, 2013)

Whether you swear by peaches from Georgia or from South Carolina, there's no doubt that the fruit is sacred to southerners. From the moment the first mouthwatering Elberta variety was grafted in the 1870s, the...


Southern Holidays

by Debbie Moose The University of North Carolina Press (September 15, 2014)

Debbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition...


Sweet Potatoes

by April McGreger The University of North Carolina Press (September 15, 2014)

In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor profile, botanical varieties, and...


Shrimp

by Jay Pierce The University of North Carolina Press (March 02, 2015)

Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with...


Catfish

by Angela Knipple & Paul Knipple The University of North Carolina Press (March 02, 2015)

While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For...


Gumbo

by Dale Curry The University of North Carolina Press (March 02, 2015)

Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras...


Fruit

by Nancie McDermott The University of North Carolina Press (February 14, 2017)

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...


Crabs and Oysters: a Savor the South® cookbook

by Bill Smith The University of North Carolina Press (October 15, 2015)

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and...


Sunday Dinner: a Savor the South® cookbook

by Bridgette A. Lacy The University of North Carolina Press (September 15, 2015)

Bridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is "a state of mind. It is about taking the time to be with the people...