In this definitive cookbook, Ronni Lundy draws upon her Kentucky mountain roots and on the recipes and food passions of the fellow Southerners--from home cooks to a new generation of professional chefs--she has met in her extensive regional travels. Lundy cooks her way through the bounty of the Southern garden, from succulent purple speckled butter beans and lady cream peas to corn and greens, muscadines, Georgia peaches, figs, mayhaws, and watermelon. Her mouthwatering recipes include Crawfish Corn Cakes with Smoked Tomato Sauce, Warm Green Bean and Tommy-Toe Salad, Watermelon Salsa, Blackberry Cobbler, and Bourbon-Apricot-Cherry Stack Cake. She visits farm markets and festivals, finds heirloom-seed growers, and provides mail-order sources for everything from sweet-potato chips and old-fashioned whole heart grits to fiery-orange Honey Bells. "Butter Beans to Blackberries" is also a great guide for food-conscious visitors to a South that is rediscovering its culinary heritage.
- ISBN10 0865475881
- ISBN13 9780865475885
- Publish Date 21 May 2003
- Publish Status Out of Stock
- Publish Country US
- Imprint North Point Press
- Format Paperback (US Trade)
- Pages 368
- Language English