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Southern Fried : More Than 150 Recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More
by James Villas


Overview - Hush puppies, fried chicken, crab cakes fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villas s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture.  Read more...

 
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Overview

Hush puppies, fried chicken, crab cakes fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villas s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chaptersfeaturing eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today s deep fryers make frying easier and healthier than ever; it s as easy as pushing a button, with no risk of splattering oil, andVillas s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, Country Fried Steak, Turkey Hash Cakes, and Rosemary Pork Chops will ensure perfect results. This isn t diet food, to be sure, but these are dishes that people love, and it s safer and healthier than ever to fry without any sacrifice in flavor."

 
Details
  • ISBN-13: 9781118130766
  • ISBN-10: 1118130766
  • Publisher: Houghton Mifflin
  • Publish Date: October 2013
  • Page Count: 255

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Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-08-05
  • Reviewer: Staff

With over a dozen cookbooks and two James Beard awards under his belt, Villas weighs in with another well-crafted work, this one focusing on the oily offerings to be found in his favorite part of the U.S. The simplicity of the title belies the diversity of the cuisine. Yes, nearly all of the 190 or so recipes involve some frying, but here frying can be as tricky as a turkey immersed in eight quarts of peanut oil, or as easy as a tablespoon of butter in a skillet to help along a cheese omelet. And the word “Southern” does not readily express the fact that several regional styles are addressed, including Creole, lowcountry, and Appalachian, and that the options include a mix of the traditional and the seriously traditional. So, there are oyster po’boys, flounder strips, and buttermilk hush puppies; but also Arkansas frog legs, brains, and eggs; and Carolina fried livermush (with ingredients that may surprise some non–Tar Heels). And, of course, there is chicken. Villas offers 10 entrees, free-ranging from classic Southern-fried to smothered with artichoke hearts. A beverage chapter would have been a welcomed addition but we are left thirsty. Sweets lovers fare better with a dessert section that includes bourbon peach turnovers and apricot-raisin crepes. (Oct.)

 
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