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Deep South: New Southern Cooking

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The soul food of America's Deep South is celebrated in this ground-breaking new cookbook. Chef Brad McDonald takes the food of his native Mississippi and from it extracts a world of fresh flavors, new spices, and dazzling colors. From cornbread to smothered catfish, pimento cheese to lemon icebox pie, from Cajun and Creole to the BBQ and smoking techniques of rural communities, this classic food has been given a contemporary edge

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Additional Information

Additional Information

Author Brad McDonald, Andy Sewell
Binding Hardcover
Condition New
Pages 189
ISBN-13 9781849497206
Publisher Quadrille Publishing

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