{"product_id":"the-gift-of-southern-cooking-isbn-9780375400353","title":"The Gift of Southern Cooking","description":"\u003cb\u003eEdna Lewis—acclaimed author of the American classic, \u003ci\u003eThe Taste of Country Cooking—\u003c\/i\u003eand   Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this   unique cookbook filled with recipes and stories of two distinct styles of Southern cooking. \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eMiss Lewis’s specialty is Virginia country cooking and Scott Peacock focuses on inventive   and sensitive blending of new tastes with the Alabama foods he grew up on, liberally   seasoned with Native American, Caribbean, and African influences. Together they have   taken neglected traditional recipes unearthed in their years of research together   on Southern food and worked out new versions that they have made their own.\u003cbr\u003e\u003cbr\u003eTogether they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes   soup by coaxing the essence of flavor from vegetables, and he applies   the same principle to his intensely flavored, scrumptious dish of Garlic Braised   Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures   and more before you even get to the superb cakes (potential “Cakewalk Winners” all),   the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table.\u003cbr\u003e\u003cbr\u003e Interwoven   throughout the book are warm memories of the people and the traditions that shaped   these pure-tasting, genuinely American recipes. The result is a joyful coming together   of two extraordinary cooks, sharing their gifts. And they invite you to join them.Edna Lewis is the recipient of numerous awards, including the Grande Dame of Les Dames d’Escoffier International (1999). She is the author of \u003cb\u003eThe Taste of Country Cooking\u003c\/b\u003e as well as \u003cb\u003eIn Pursuit of Flavor\u003c\/b\u003e and \u003cb\u003eThe Edna Lewis Cookbook\u003c\/b\u003e. She lives in Decatur, Georgia.\u003cbr\u003e\u003cbr\u003eScott Peacock was born and raised in Alabama. He has served as chef to two governors of Georgia and at two restaurants, Atlanta’s Horseradish Grill and, most recently, the highly regarded Watershed in Decatur, where he lives.\u003cb\u003eOur Favorite Sour Milk Cornbread\u003c\/b\u003e\u003cbr\u003eServes 6-8 \u003cbr\u003e\u003cbr\u003e\u003ci\u003eSour-milk cornbread is one of those quintessential foods of the South for which there are hundreds of recipes (and infinite variations). Although we'd never claim to have the \"definitive version, Miss Lewis and I worked together on this recipe until we got just what we wanted: an all-cornmeal bread that's light, moist, and rich, full of corn flavor, with the tanginess of sour milk or buttermilk. Like all Southern cornbreads, it has no sugar\u003c\/i\u003e—\u003ci\u003ethat's a Yankee thing.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eTraditionally, milk that had started to culture was used in cornbread and other baked goods, both for its pleasant sharp taste and for a leavening boost (its acids react with baking soda to generate carbon dioxide). Since modern pasteurized milk doesn't sour nicely\u003c\/i\u003e—\u003ci\u003eit just goes bad\u003c\/i\u003e—\u003ci\u003ewe use commercial buttermilk here instead.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThis is a genuine all-purpose cornbread, delicious as a savory bread or even as a dessert, slathered with butter and honey. My mother and grandmother only made this kind of leavened cornbread (which they called \"egg bread\") for cornbread stuffing, and it does make superb stuffing. It's also delicious in a time-honored Southern snack: cornbread crumbled into a bowl with cold milk or buttermilk poured over. Many Southerners\u003c\/i\u003e—\u003ci\u003eespecially of an older generation\u003c\/i\u003e—\u003ci\u003ewould call that a perfect light supper on a hot summer day, after a big midday meal.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e1 1\/2 cups fine-ground white cornmeal\u003cbr\u003e1 teaspoon salt\u003cbr\u003e1 teaspoon Homemade Baking Powder (see note)\u003cbr\u003e1 3\/4 cups soured milk or buttermilk\u003cbr\u003e2 eggs, lightly beaten\u003cbr\u003e2 tablespoons unsalted butter\u003cbr\u003e\u003cbr\u003ePreheat the oven to 450°\u003cbr\u003e\u003cbr\u003eMix the cornmeal, salt, and baking powder together in a bowl. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.\u003cbr\u003e\u003cbr\u003eCut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan. Put the skillet in the preheated oven, and heat until the butter is melted and foaming. Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly. Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter. Turn the batter into the heated skillet, and put in the oven to bake for 30-40 minutes, until cornbread is golden brown and crusty on top and pulls away from the sides of the skillet.\u003cbr\u003e\u003cbr\u003eRemove the skillet from the oven, and turn the cornbread out onto a plate. Allow to cool for 5 minutes before cutting into wedges. Serve the cornbread while it is hot.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eNote on Homemade Baking Powder:\u003cbr\u003e\u003cbr\u003e\u003ci\u003eDistressed by the chemical additives and aftertaste of commercial \"double-acting\" powders, Miss Lewis years ago started making her own baking powder\u003c\/i\u003e—\u003ci\u003ea traditional mixture of cream of tartar and baking soda. When I first used her formula (from her books, before we met), I couldn't really taste any difference. Soon, though, I realized that muffins and quick breads made with aluminum-sulfate-based powders left a metallic \"tingle\" on my tongue. Today, I make up a batch of this powder every week for use at the restaurant and bring a jar home for Miss Lewis. We recommend it for all the recipes here. If necessary, you can substitute commercial baking powder in equal amounts.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eSift 1\/4 cup cream of tartar with 2 tablespoons baking soda together 3 times, and transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eApple Chutney\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eMakes 2 1\/2 Pints \u003cbr\u003e\u003cbr\u003e\u003ci\u003eMiss Lewis made this chutney at Café Nicholson, where it was a favorite of India's ambassador to the United Nations, Madame Pandit—sister of the legendary Indian leader Jawaharlal Nehru. Serve this with Country Captain (pages 96-97) as well as roast pork and game dishes. You can substitute pears, peaches, or green tomatoes for the apples.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e2 cups apple-cider vinegar\u003cbr\u003e2 cups granulated sugar\u003cbr\u003e1 1\/2 pounds tart cooking apples (Winesap or Granny Smith), peeled and cut into 1\/2-inch pieces\u003cbr\u003e3 tablespoons freshly squeezed lemon juice\u003cbr\u003e10 large cloves garlic, peeled\u003cbr\u003eAbout 3 inches fresh ginger, peeled and coarsely chopped\u003cbr\u003e1 1\/2 tablespoons salt\u003cbr\u003e6 dried chili peppers\u003cbr\u003e1 1\/2 cups raisins\u003cbr\u003e2 tablespoons yellow mustard seeds \u003cbr\u003e\u003cbr\u003ePut the vinegar and sugar in a large nonreactive saucepan or Dutch oven. Bring to a boil over high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes. Toss the apples and lemon juice in a large bowl. Put the garlic, ginger, salt, and dried chilis in a food processor, and blend until finely chopped.\u003cbr\u003e\u003cbr\u003eAdd the apples, garlic mixture, raisins, and mustard seeds to the vinegar-sugar mixture, and simmer, stirring often, until the apples are tender and the chutney has thickened, about 45 minutes.\u003cbr\u003e\u003cbr\u003eSpoon the hot chutney into sterilized canning jars, and seal following manufacturer's directions. Or simply put in jars and refrigerate.","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46303085854949,"sku":"NP9780375400353","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780375400353.jpg?v=1767739515","url":"https:\/\/k12savings.com\/es\/products\/the-gift-of-southern-cooking-isbn-9780375400353","provider":"K12savings","version":"1.0","type":"link"}