Celebrate the South's favorite mayonnaise and learn how to cook with it in new delicious ways with this cookbook from food writer and Duke's lover Ashley Freeman.
Mayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north.
The Duke's Mayonnaise Cookbook will show you how to make the most delicious chicken salad or deviled eggs -- and introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.
The Duke's Mayonnaise Cookbook is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with stories and testimonials from beloved well-known chefs and food writers, The Duke's Mayonnaise Cookbook is a must-have book for loyal fans and newcomers alike.
- ISBN-13: 9781538717349
- ISBN-10: 1538717344
- Publisher: Grand Central Publishing
- Publish Date: June 2020
- Dimensions: 9.2 x 7.6 x 0.8 inches
- Shipping Weight: 1.9 pounds
- Page Count: 256
Lifestyles: June 2020
Cook with a surprise ingredient, understand modern-day manners and build an herbal arsenal with the help of these three engaging reads.
★ The Duke’s Mayonnaise Cookbook
My first thought upon discovering The Duke’s Mayonnaise Cookbook was: an entire cookbook devoted to . . . mayonnaise? Risky business. My second thought was: But . . . it’s Duke’s, a brand with a cult following—especially in the American South, where I live. And when you’ve got a following like Duke’s, you do what you want—like show up in a recipe for peppermint fudge brownies. Ashley Strickland Freeman makes a strong case that Duke’s belongs in brownies, as well as in many other seemingly unlikely recipes, because mayo is “a beautiful emulsification of eggs and oil and a touch of vinegar for acidity, all ingredients vital to cooking and baking.” Her cookbook makes my mouth water, with crowd-pleasers such as bananas Foster bread with browned butter-rum glaze, pimento cheese grits and firecracker shrimp tacos. And of course, there’s elote—delicious Mexican street corn slathered in mayonnaise.
Minding Miss Manners
In Minding Miss Manners, Judith Martin’s arch, acid wit laces every lesson on behaving with propriety in a culture where monstrous jerks are, more than ever, on parade and in power. “A new era of freedom to be loutish, pushy, vicious, and hateful is upon us,” she writes. “That an etiquette-free society would be a joyous, or even livable, one must be the biggest social hoax since it was declared that Americans’ basic problem was sexual puritanism, and if all were acting freely on their desires, everyone would be happy, and there would be no more sex crimes. We are now forced to see how that has played out.” Ahem! This book is bracingly funny and full of pitch-perfect truth bombs for our very weird and wooly times.
For Christine Buckley, herbalism is more than just the process of using plants for their beneficial properties. It’s a way of being in the world—more in tune with the earth and mindful of one’s own interconnected mind, body and spirit. In Plant Magic, Buckley takes us deep into the practice of herbalism, showing us how to cultivate a meaningful relationship with the plant life around us. Her “herbal arsenal” details 21 of the most useful and accessible plants, such as cinnamon, thyme, lemon balm and ginger. Roost makes gorgeous books, and this one is no exception