The Southern Vegetable Book: A Root-to-Stalk Guide to the South's Favorite Produce (Southern Living) by Rebecca Lang

This book has not been indexed yet...

Notes about this book

  • ChefJilly on January 07, 2024

    Made the Braised Cabbage with Apple and Bacon with what I had on hand and it was fabulous! Subs: - no bacon - halved the recipe (unless noted) and instead of bacon grease, used 1.5T olive oil - used 1 full fuji apple (instead of tart apple) - used green cabbage - used Pomegranate juice instead of apple cider NB: Probably not as lovely as would have been with red cabbage but was delicious! Fennel seeds are a must IMO

  • Wende on April 17, 2022

    Some really outstanding recipes in this book. The crispy smashed potatoes are unbelievably good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0848746880
  • ISBN 13 9780848746889
  • Published Apr 05 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

Gather around the table to celebrate the versatility of vegetables with Southern flair.

As more and more Americans turn to locally-sourced and home-grown ingredients to help create their meals, vegetables have returned to the center of the plate, and there are few people who appreciate vegetables the way that Southerners do. Whether it's the incomparable sweetness of corn fresh from the stalk, a tomato so ripe and ready that you can almost taste the sunshine, or the versatility of the sweet potato - the garden workhorse that can serve as main, side, or dessert - Southerners know the secrets to preparing their favorite vegetables in the most delicious ways.

Now, in The Southern Vegetable Book, the wisdom of years spent in the garden, in the fields, and finally in the kitchen are yours in an accessible cookbook highlighting the Southern ability to create satisfying flavors from the simplest, freshest ingredients. The classic vegetables that we all know and love are represented but lesser-known but equally-celebrated ones, such as Jerusalem artichokes and ramps, also make an appearance. The recipes in the book pay homage to classic Southern dishes while offering modern interpretations for the home cook, whether you call the South home or not.

Divided by season, The Southern Vegetable Book features 30 types of vegetables along with recipes as diverse as Balsamic Corn Salad, Salmon Tostadas with Zucchini-Radish Slaw, a BLT Benedict with Avocado-Tomato Relish, or a new take on Sweet Potato Pie. This book will guide you on how to select the freshest vegetables at the grocery store or the farmers' market, tips on storage, special features, and tips and hints on extracting the best flavor from your produce.

Whether you're a Southerner born and bred, hail from parts unknown, or just appreciate that the South has a way with vegetables, The Southern Vegetable Book will become your go-to guide to make vegetables the star of the show.

Other cookbooks by this author