Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking (Hardcover)

Contents
 
Foreword by Nathalie Dupree  | vii   X   Introduction  | 1
 
chapter 1   Starters and Nibbles  | 5
chapter 2   Salads and Slaws  | 29
chapter 3   Eggs and Dairy  | 57
chapter 4   Pork, Beef, and Lamb  | 75
chapter 5   Gospel Birds and Game Birds  | 97
chapter 6   Fish and Shellfish  | 123
chapter 7   Grits, Rice, Pasta, and Potatoes  | 151
chapter 8   Vegetables  | 173
chapter 9   Biscuits, Rolls, and Breads  | 201
chapter 10   Soups and Stews  | 225
chapter 11   Desserts  | 247
chapter 12   Sauces, Condiments, Jams, Jellies, and Preserves  | 277
 
Sources  | 301   X   Acknowledgments  | 302   X   Index  | 304