"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 Healthy Concepts, Inc., a
Chicago-based food and beverage product development company,
founded in 1993. He attended the ecole de Gastronomie Francaise
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.
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