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Add a Pinch : Easier, Faster, Fresher Southern Classics
by Robyn Stone and Ree Drummond


Overview - Foreword by Ree Drummond

Cherished, scrawled-on-a-notecard, old-fashioned Southern recipes--updated for the way we cook today
A generation ago, home cooks may have had all day to prepare dinner, but most folks now want convenient, fast recipes that don't rely on canned soups or other processed products.
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More About Add a Pinch by Robyn Stone; Ree Drummond
 
 
 
Overview
Foreword by Ree Drummond

Cherished, scrawled-on-a-notecard, old-fashioned Southern recipes--updated for the way we cook today
A generation ago, home cooks may have had all day to prepare dinner, but most folks now want convenient, fast recipes that don't rely on canned soups or other processed products. Here, fresh ingredients take center stage in slow cooker meals, casseroles and one-dish suppers, salads, soups, and desserts that have deep, satisfying flavors but are a cinch to make. Smart swaps like Greek yogurt for mayo in pimento cheese and cauliflower "rice" put a modern spin on these dishes. With 75 color photographs and lots of sidebars, this is the new Southern cooking handbook.

 
Details
  • ISBN-13: 9780553496413
  • ISBN-10: 0553496417
  • Publisher: Clarkson Potter Publishers
  • Publish Date: March 2017
  • Page Count: 240
  • Dimensions: 9.5 x 7.5 x 0.8 inches
  • Shipping Weight: 2.05 pounds


Related Categories

Books > Cooking > Regional & Ethnic - American - Southern States
Books > Cooking > Methods - Quick & Easy
Books > Cooking > Health & Healing - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-12-19
  • Reviewer: Staff

Blogger Stone of Add a Pinch compiles recipes that have descended to her from relatives, such as Grandmother Earlenes creamed corn and biscuits and Aunt Lulu Belles lemon meringue pie, which has an unusual, intriguing departure from convention in its cup of sour cream. Recipes tend toward the simple, like add-and-go slow cooker pot roast; a number call for boneless skinless chicken breasts, but grandmothers Sunday roasted chicken and streamlined Southern buttermilk fried chicken are both cooked on the bone. Stone shows how a Southern cook balances traditional with modern, making her own cream of chicken soup to be deployed instead of the canned version. Vegetables include the gratifyingly regional, such as butter beans, okra, and collard greens, in approachable preparations, and a classic condiment whose time might finally have arrived: suitable-for-canning, authentic chow chow. (Mar.)

 
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