From Chocolate Gravy to Lemon Blueberry Bread, the Heavenly Manna - The Southern Dessert Collection contains photos and delicious recipes that are known for being fabulously famous in the South. These old and new recipes are my family favorites that are sure to become favorites of your own.
Billie, an ailing 26-year-old woman, meets a handsome missionary, Gideon, who promises her eternal happiness and health if she turns her life over to Jesus. Their instant attraction opens the door to her seduction, and he introduces her to his dreams and desires. Lured by his seeming devotion to her and to God, as well as his sizzling sexuality and yearning for a meaningful role in the world, she falls in love, both with Gideon and the spiritual promise he offers. Inducted into a bizarre, nominally Christian cult calling itself The Family International (Children of God), Billie is morphed into a diligent student, immersed daily in the rote memorization of Bible passages and the writings of their leader Moses David. Pressured to use her body to win souls for Jesus, Billie is caught in a whirlpool of love, sacred aspiration and unbridled sex, struggling to reconcile her feelings for her new lover, God, and the teachings of the cult's self-proclaimed prophet, Moses David.
The warmth of the oven and the smell of fresh-baked bread conjure comforting memories of tradition and place. Aside from being a staple on every table in the South, these breads and their recipes detail the storied history of the region. Biscuits emerged from Native American and European traditions. Cornbread, with its vast variety, is a point of debate among Southerners over which recipe yields the most delicious results. The hushpuppy, developed possibly to quiet whining dogs, is a requirement for any true catfish or barbecue meal. Author Chris Holaday and top culinary instructor Marilyn Markel offer the mouthwatering history, famous recipes and heartwarming stories of Southerners in their kitchens.
450 Essential Recipes Southerners Have Enjoyed for Generations
Author: Louis Van Dyke
Publisher: Thomas Nelson
"It's Ecstasy come Dixie." —Southern Living The Most Extensive Collection of Southern Recipes Ever in One Book Voted Southern Living magazine's 1996 Reader's Choice Award for best small-town restaurant in the South and the "Best in the South" for six years straight, the Blue Willow Inn is the quintessential eatery for fans of traditional Southern cuisine. Now, you can recreate the Blue Willow Inn experience in your own kitchen with over 600 classic Southern recipes, including: Blue Willow Inn's Famous Fried Green Tomatoes (page 170) Chicken and Dumplings (page 90) Virginia's Vidalia Onion Dip (page 58) Kudzu Blossom Jelly (page 83) Mom's Sweet Potato Casserole (page 194) Alabama "Blue Ribbon" Banana Pudding (page 342) Southern Fried Chicken (page 247) Thanks to proprietor Billie Van Dyke, as well as cooks from all over the South, you can now experience the culinary wonders of the Blue Willow Inn's delectable taste in your very own kitchen. Recipes passed down from generation to generation, adapted and enhanced through the years, have been collected into the most comprehensive collection of Southern recipes ever published.
The New Classic Guide to Delicious Dishes with More Than 300 Recipes
Author: Paula Deen
Publisher: Simon and Schuster
Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours. I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-a-kind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible. I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all! Best dishes, Paula Deen