Emphasizing their devotion to the freshest ingredients and encouraging readers to be similarly choosy, the authors then offer over 125 recipes in chapters like "Tar Heel Tapas," "Dixie Delights," and "A Few Cocktails" through sections on soups, entrées, breads, and desserts. Outstanding among the sweets are Double Chocolate Waffles with Strawberries and White Chocolate Ice Cream, the Chef's Favorite Lemon Tart, and Ginger-Lime Crème Caramels with Tropical Ambrosia. Bakers will also want to try Buttermilk Bread and a definitive recipe for flaky Angel Biscuits. Illustrated with color photos throughout, and with a helpful section on pantry basics, the book represents an American culinary journey that home cooks can now share. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
Having desired this cookbook for awhile, not disappointed in the least now that its in my collection. Read morePublished on December 7, 2001 by rodboomboom
The author run the Magnolia Grill restaurant in North Carolina and here provides a cookbook of their dishes and Southern culinary traditions. Read morePublished on January 27, 2001 by Midwest Book Review
Not Afraid Of Flavor: Recipes From Magnolia Grill showcases more than one hundred Southern dishes that are simply delicious and ingredient-driven. Read morePublished on January 8, 2001 by Midwest Book Review