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Mississippi Memories: Classic American Cooking from the Heartland to the Mississippi Bayou Hardcover – October, 1994


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Rodgers' culinary province is Louisville to Pittsburgh, Minneapolis to New Orleans, adapting both traditional and new fare to lower-fat demands. Included among his more than 60 recipes are toasted ravioli with tomato gravy, lean turkey gumbo, jambalaya pasta, apple orchard coleslaw, and blackberry caramel pudding. Tips and boxed asides enliven an already informative text. Barbara Jacobs
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Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day.

Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.

Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.

Rick lives in the New York City area. His website is www.rickrodgers.com.

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