Learn to Cook 25 Southern Classics 3 Ways

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248 pp., 7 x 9, 77 color plates, index

Hardcover ISBN: 978-1-4696-2912-4
Published: September 2016
E-book EPUB ISBN: 978-1-4696-2913-1
Published: August 2016
E-book PDF ISBN: 979-8-8908-4750-8
Published: August 2016

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Hardcover $32.50
E-Book $19.99

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Jennifer Brulé is on a mission, southern style, to teach people to cook. Her method: master twenty-five classic southern dishes, and then--using similar ingredients or cooking techniques or both--make two variations, one contemporary and one inspired by international tastes. Brulé’s line-up of beloved southern dishes is irresistible in itself, but she aims to inspire enthusiasm and confidence to expand deliciously from there. The beauty of her approach is that it reflects how people really do learn to cook, resourcefully, creatively, and joyfully. Savor the Classic Chicken and Dumplings and next find yourself cooking Vegetarian Mushroom Stew with Sweet Potato Dumplings before whipping up Hungarian Chicken Paprikash with Dumplings.

Featuring step-by-step instructions designed to teach basic cooking techniques, Brulé shows cooks how to whisk, chop, slice, simmer, sauté, fry, bake, and roast their way to seventy-five wonderfully tasty dishes. The contemporary versions incorporate especially wholesome elements, such as unrefined grains and healthier fats, while the international versions offer popular global tastes. Color photographs of each dish illustrate the wide array of meats and fish, vegetables, side dishes, and desserts that can soon be on your table.

About the Author

Jennifer Brulé graduated from Baltimore International Culinary College and studied recipe development at the Culinary Institute of America. She is a nationally published food writer, recipe developer, and television chef.
For more information about Jennifer Brulé, visit the Author Page.

Reviews

"An ingenious cookbook that will appeal to cooks of all stripes."--Booklist starred review

"This lively introduction to Southern cookery encourages making connections across place and culture. A casual tone and serious passion bring a storied heritage to the family table."--Foreword Reviews

“While some Southern cookbooks limit readers to one cooking style, this title offers novices the choice of trying several interpretations of a given dish."--Library Journal

"I admire this little book and think it would be a perfect gift for the people who frequently tell me they love Southern food but have no idea how to cook a basic pot of collards or a pan of cornbread. Once they master the classics with a little help from Brulé, the world is their oyster, so to speak, be it fried, baked, or pepped up with exotic flavors."--Wendell Brock, Atlanta Journal and Constitution

"Good cooks are good teachers, and that's exactly what Jennifer Brulé proves in this cookbook."--Greg Morago, Houston Chronicle

“Demonstrate[s] classic Southern Cooking but with a twist.”--Southern Pines Pilot