Von dem Buch Smothered Southern Foods haben wir 4 gleiche oder sehr ähnliche Ausgaben identifiziert!
Falls Sie nur an einem bestimmten Exempar interessiert sind, können Sie aus der folgenden Liste jenes wählen, an dem Sie interessiert sind:
100%: Jones, Wilbert: Smothered Southern Foods (ISBN: 9780860531524) 2007, Citadel, Citadel, Citadel, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Wilbert Jones: Smothered Southern Foods (ISBN: 9780806531557) 2007, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Wilbert Jones: Smothered Southern Foods (ISBN: 9780806527451) in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
100%: Jones, Wilbert: Smothered Southern Foods (ISBN: 9780806527468) 2002, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
Smothered Southern Foods - 14 Angebote vergleichen
Bester Preis: € 6,36 (vom 21.06.2016)1
Smothered Southern Foods (2007)
~EN NW EBISBN: 9780806531557 bzw. 080653155X, vermutlich in Englisch, Citadel Press, neu, E-Book.
Lieferung aus: Deutschland, Sofort per Download lieferbar.
'Jones continues to be the master at creating dishes to excite your taste buds. Delicious!' --Donna Hodge, food editor, N'DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of 'smothered' foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of 'smothering' as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. Includes scrumptious recipes for these smothered classics: . Creamed Onions . Buttered Kale . Fricassee of Clams . Sole in White Wine Sauce . Chicken and Rice . Pepper Steak . Bourbon Pumpkin Pie . Rum-Raisin Pears . . .And many more! 'Finger-licking meals for a new generation of soul food lovers.' --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends. ePUB, 01.05.2007.
'Jones continues to be the master at creating dishes to excite your taste buds. Delicious!' --Donna Hodge, food editor, N'DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of 'smothered' foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of 'smothering' as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. Includes scrumptious recipes for these smothered classics: . Creamed Onions . Buttered Kale . Fricassee of Clams . Sole in White Wine Sauce . Chicken and Rice . Pepper Steak . Bourbon Pumpkin Pie . Rum-Raisin Pears . . .And many more! 'Finger-licking meals for a new generation of soul food lovers.' --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends. ePUB, 01.05.2007.
2
Smothered Southern Foods (2007)
~EN NW EBISBN: 9780806531557 bzw. 080653155X, vermutlich in Englisch, Citadel Press, neu, E-Book.
Lieferung aus: Deutschland, Sofort per Download lieferbar.
'Jones continues to be the master at creating dishes to excite your taste buds. Delicious!' --Donna Hodge, food editor, N'DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of 'smothered' foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of 'smothering' as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. Includes scrumptious recipes for these smothered classics: . Creamed Onions . Buttered Kale . Fricassee of Clams . Sole in White Wine Sauce . Chicken and Rice . Pepper Steak . Bourbon Pumpkin Pie . Rum-Raisin Pears . . .And many more! 'Finger-licking meals for a new generation of soul food lovers.' --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends. ePUB, 01.05.2007.
'Jones continues to be the master at creating dishes to excite your taste buds. Delicious!' --Donna Hodge, food editor, N'DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of 'smothered' foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of 'smothering' as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. Includes scrumptious recipes for these smothered classics: . Creamed Onions . Buttered Kale . Fricassee of Clams . Sole in White Wine Sauce . Chicken and Rice . Pepper Steak . Bourbon Pumpkin Pie . Rum-Raisin Pears . . .And many more! 'Finger-licking meals for a new generation of soul food lovers.' --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends. ePUB, 01.05.2007.
3
Smothered Southern Foods
EN NW EB DLISBN: 9780806531557 bzw. 080653155X, in Englisch, Kensington Publishing Corporation, Kensington Publishing Corporation, Kensington Publishing Corporation, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Free Shipping on eligible orders over $25.
"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N'DIGO magapaper Crawfish étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . .And many more! "Finger-licking meals for a new generation of soul food lovers." --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the école de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods.
"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N'DIGO magapaper Crawfish étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . .And many more! "Finger-licking meals for a new generation of soul food lovers." --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the école de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods.
4
Smothered Southern Foods
EN NW EB DLISBN: 9780806531557 bzw. 080653155X, in Englisch, Kensington, Kensington, Kensington, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Free Shipping on eligible orders over $25.
Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" -Donna Hodge, food editor, N'DIGO magapaper Crawfish étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" -Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears. And many more! "Finger-licking meals for a new generation of soul food lovers." -Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc, a Chicago-based food and beverage product development company, founded in 1993. He attended the école de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods.
Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" -Donna Hodge, food editor, N'DIGO magapaper Crawfish étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" -Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears. And many more! "Finger-licking meals for a new generation of soul food lovers." -Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc, a Chicago-based food and beverage product development company, founded in 1993. He attended the école de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods.
5
Smothered Southern Foods
EN NW EBISBN: 9780806527468 bzw. 0806527463, in Englisch, Kensington, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, E-Book zum download.
Food and Wine, Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N'DIGO magapaper Crawfish toufe, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . .And many more! "Finger-licking meals for a new generation of soul food lovers." --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the cole de Gastronomie Franaise Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends. eBook.
Food and Wine, Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N'DIGO magapaper Crawfish toufe, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . .And many more! "Finger-licking meals for a new generation of soul food lovers." --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the cole de Gastronomie Franaise Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends. eBook.
6
Smothered Southern Foods (2002)
~EN NWISBN: 9780806527468 bzw. 0806527463, vermutlich in Englisch, Citadel Press, Vereinigte Staaten von Amerika, neu.
Lieferung aus: Kanada, Lagernd, zzgl. Versandkosten.
"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N''DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author''s upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover''s delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: • Creamed Onions • Buttered Kale • Fricassee of Clams • Sole in White Wine Sauce • Chicken and Rice • Pepper Steak • Bourbon Pumpkin Pie • Rum-Raisin Pears . . .And many more! "Finger-licking meals for a new generation of soul food lovers." --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d''Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television''s website. Wilbert''s inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones'' childhood and recent meals prepared for his family and friends.
"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N''DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author''s upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover''s delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: • Creamed Onions • Buttered Kale • Fricassee of Clams • Sole in White Wine Sauce • Chicken and Rice • Pepper Steak • Bourbon Pumpkin Pie • Rum-Raisin Pears . . .And many more! "Finger-licking meals for a new generation of soul food lovers." --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d''Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television''s website. Wilbert''s inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones'' childhood and recent meals prepared for his family and friends.
7
Smothered Southern Foods (2007)
EN NW EB DLISBN: 9780806531557 bzw. 080653155X, in Englisch, Citadel, Citadel, Citadel, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, in-stock.
Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" -Donna Hodge, food editor, N'DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" -Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears. And many more! "Finger-licking meals for a new generation of soul food lovers." -Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc, a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's web.
Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" -Donna Hodge, food editor, N'DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good!" -Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears. And many more! "Finger-licking meals for a new generation of soul food lovers." -Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc, a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's web.
8
Smothered Southern Foods
EN USISBN: 0806527455 bzw. 9780806527451, in Englisch, Citadel, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
cooking,regional and international,u.S. regional,holiday cooking, Jones continues to be the master at creating dishes to excite your taste buds. Delicious -Donna Hodge, food editor, N'DIGO magapaper Crawfish etoufee, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler . . . Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good" -Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . . And many more! "Finger-licking meals for a new generation of soul food lovers" -Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healt.
cooking,regional and international,u.S. regional,holiday cooking, Jones continues to be the master at creating dishes to excite your taste buds. Delicious -Donna Hodge, food editor, N'DIGO magapaper Crawfish etoufee, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler . . . Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good" -Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . . And many more! "Finger-licking meals for a new generation of soul food lovers" -Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healt.
9
Smothered Southern Foods
EN USISBN: 0806527463 bzw. 9780806527468, in Englisch, Citadel, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
cooking,regional and international,u.S. regional,holiday cooking, Jones continues to be the master at creating dishes to excite your taste buds. Delicious -Donna Hodge, food editor, N'DIGO magapaper Crawfish etoufee, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler . . . Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good" -Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . . And many more! "Finger-licking meals for a new generation of soul food lovers" -Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healt.
cooking,regional and international,u.S. regional,holiday cooking, Jones continues to be the master at creating dishes to excite your taste buds. Delicious -Donna Hodge, food editor, N'DIGO magapaper Crawfish etoufee, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler . . . Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of "smothered" foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. "Foods that bring us comfort and are just darn good" -Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Pie Rum-Raisin Pears . . . And many more! "Finger-licking meals for a new generation of soul food lovers" -Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healt.
10
Smothered Southern Foods
EN NWISBN: 9780806527468 bzw. 0806527463, in Englisch, Kensington, neu.
Lieferung aus: Kanada, Lagernd, zzgl. Versandkosten.
Wilbert Jones, Books, Food and Drink, International, Smothered Southern Foods, Jones continues to be the master at creating dishes to excite your taste buds. Delicious! --Donna Hodge, food editor, N'DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of smothered foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of smothering as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. Foods that bring us comfort and are just darn good! --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: • Creamed Onions • Buttered Kale • Fricassee of Clams • Sole in White Wine Sauce • Chicken and Rice • Pepper Steak • Bourbon Pumpkin Pie • Rum-Raisin Pears . . .And many more! Finger-licking meals for a new generation of soul food lovers. --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends.
Wilbert Jones, Books, Food and Drink, International, Smothered Southern Foods, Jones continues to be the master at creating dishes to excite your taste buds. Delicious! --Donna Hodge, food editor, N'DIGO magapaper Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of smothered foods. Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of smothering as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight. With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations. Foods that bring us comfort and are just darn good! --Art Smith, bestselling author of Back to the Table Includes scrumptious recipes for these smothered classics: • Creamed Onions • Buttered Kale • Fricassee of Clams • Sole in White Wine Sauce • Chicken and Rice • Pepper Steak • Bourbon Pumpkin Pie • Rum-Raisin Pears . . .And many more! Finger-licking meals for a new generation of soul food lovers. --Retha Hill, vice president of Content, BET.com Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d'Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television's website. Wilbert's inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones' childhood and recent meals prepared for his family and friends.
Lade…