Deep Run Roots: Stories and Recipes from My Corner of the South
ISBN-13:
9780316381109
ISBN-10:
0316381101
Edition:
Illustrated
Author:
Vivian Howard
Publication date:
2016
Publisher:
Little, Brown and Company
Format:
Hardcover
576 pages
Category:
Essays
,
Cooking Education & Reference
,
Southern
,
U.S. Cooking
,
Celebrities & TV Shows
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Book details
ISBN-13:
9780316381109
ISBN-10:
0316381101
Edition:
Illustrated
Author:
Vivian Howard
Publication date:
2016
Publisher:
Little, Brown and Company
Format:
Hardcover
576 pages
Category:
Essays
,
Cooking Education & Reference
,
Southern
,
U.S. Cooking
,
Celebrities & TV Shows
Summary
Deep Run Roots: Stories and Recipes from My Corner of the South (ISBN-13: 9780316381109 and ISBN-10: 0316381101), written by authors
Vivian Howard, was published by Little, Brown and Company in 2016.
With an overall rating of 3.7 stars, it's a notable title among other
Essays
(Cooking Education & Reference, Southern, U.S. Cooking, Celebrities & TV Shows) books. You can easily purchase or rent Deep Run Roots: Stories and Recipes from My Corner of the South (Hardcover, Used) from BooksRun,
along with many other new and used
Essays
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.46.
Description
Vivian Howard, star of PBS's A Chef's Life, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories.
This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe.
Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.
Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.
Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie.
You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe.
Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.
Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.
Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie.
You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
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