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Now Carrie Morey shares her modern approach to traditional Southern cooking in more than one hundred recipes that pair classic Lowcountry fare with surprising twists, for incredible results. Carrie guides you through the foundational techniques of Southern cooking to reveal how she developed her new takes on favorite heritage dishes and how to take the fuss and huge time investment out of traditional preparations. She shares skillet recipes passed down through generations, including Lemon Zest Cast-Iron Fried Shrimp, Macaroni Pie, and Cast-Iron Herb Lamb Chops. She gives roasting and slow-cooking techniques for Beef Stew with Herbed Sour Cream, Spicy Black-Eyed Pea Salad, and Roasted Pimento Cheese Chicken. Her DILLicious Cucumber Sandwiches, BBQ Chicken Salad Biscuits, Fiery Pimento Cheese Deviled Eggs, and Summer Crab Salad will make any picnic or casual get-together a true Southern affair. And her desserts are to die for: Mama's Sour Cream Banana Pudding, Alex's Chocolate Chess Pie (so good that Carrie credits the pie for sparking her and her husband's whirlwind romance), and Blueberry and Peach Cobbler finish your meal on the perfect sweet note.
Carrie also shares her family stories behind each recipe--growing up in Charleston, learning to cook from great Southern matriarchs, and founding and growing her business. Fill your kitchen with the comforting aroma of home-cooked goodness with "Callie's Biscuits and Southern Traditions."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-10-14
- Reviewer: Staff
This charming volume by the co-founder (with her mother, Callie) of Charleston-based Callie's Biscuits is a breath of fresh air in the cookbook world. Its friendly voice, interesting tips, and unique focus make it a worthwhile addition to southern cookbooks. It begins with a recipe for Callie's Classic Buttermilk Biscuits, and offers variations such as "Black Pepper Biscuits," "Mom's Cinnamon Stickies," and "Southern Shortcakes." From there, the author launches into a series of mouthwatering family recipes rich with Southern flavor: "Pimento Cheese Shrimp and Grits," "Springtime Succotash with Bacon," "Vegetable Gratin," "Slow Cooker Pulled Pork with Vinegar-Based BBQ Sauce," and "Summer Corn Salad." Then there are the desserts, from "Mama's Sour Cream Banana Pudding" to "Drunk and Toasty Myers Pecan Pie"—they're not healthy, but they are definitely treats. And the final chapter on entertaining, with menus for themed events, including a Sit-Down Holiday Dinner, a kids' play date, is downright inspiring. (Oct.)