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The Glory of Southern Cooking
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Table of Contents

Acknowledgements. Preface. Introduction. Equipment. Ingredients. Special Cooking Techniques. A Southern Glossary. Cocktail and Tea Foods. Appetizers. Eggs and Salads. Soups, Chowders, and Gumbos. Stews and Casseroles. Meats. Poultry and Game. Seafood. Barbecue. Vegetables. Rice and Grits. Cornbread, Biscuits, Hush Puppies, and Other Breads. Desserts. Pickles, Relishes, and Preserves. Beverages.

About the Author

James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, Saveur, The New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award. He has won a James Beard Award for journalism and received Bon Appetit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, and Stalking the Green Fairy.

Reviews

"...a solid primer for those who like comfort food or have an interest in Southern cooking." (Publishers Weekly, February 5, 2007)

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