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Southern Living 2004 Annual Recipes (Southern Living Annual Recipes)
from: Oxmoor House

Used Price: $6.07
Collectible Price: $39.94
Third Party New Price: $17.28

Binding: Hardcover
Dewey Decimal Number: 641.5975
EAN: 9780848728267
ISBN: 0848728262
Label: Oxmoor House
Manufacturer: Oxmoor House
Number Of Items: 1
Number Of Pages: 368
Publication Date: November 15, 2004
Publisher: Oxmoor House
Sales Rank: 277326
Studio: Oxmoor House

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Editorial Review:

Product Description:
For connoisseurs of fine cooking, this annual collection is a 'must have.' The 26th volume in this legendary series includes every recipe from the past year, indexed for quick reference. Beautiful photography, step-by-step instructions, plus special cooking tips and secrets straight from the Southern Living Test Kitchens make each dish a triumph.

Customer Reviews

Average Rating: out of 5 stars

Rating:

- "You'll notice more light and healthy selections in this book..."
Every recipe published by Southern Living in 2004--traditional and seasonal southern recipes, including variations on grits, ribs, grilled specialties, congealed salads, catfish, and many pound cakes--share pages with lighter fare--Braised Tuscan Pork Loin (with cannelini beans), Salmon with Lemon and Olive Oil, and Shrimp with Yogurt-Cucumber Sauce. The dessert favorites for which Southern Living is famous--the pound cakes, including the gorgeous cover feature (Cream Cheese-Coconut-Pecan Pound Cake), the chocolate specialties (like Rudolph's Chocolate Truffle Cake) and the creme brulees, like the Pina Colada Creme Brulee here--continue, but more attention is paid to less fat-laden desserts, such as the Creamy Lime Cakes (individual versions of old-fashioned pudding cakes), and a lower fat Strawberry-Lemon Cheesecake.

As the wife of someone who underwent successful triple bypass surgery two years ago, ... Read More

Rating:

- Southern Like Grandmother Made
Being Southern born, when I first picked up this book I went looking for things that Grandmother used to cook.

In the first few pages I found "Hot-Water Cornbread." Yup! The recipe was right on. To be sure, Grandmother used yellow cornmeal rather than white, but that's OK. And in the recipe says "stir until the batter is the consistency of grits." -- That's southern.

Speaking of grits, there are six different dishes cooked with grits. I've only cooked four of those so far. (For you yankees, grits is polenta.) One recipe was not so good, it called for quick cooking grits. No self-respecting southerner would use quick grits. Instead get some good stone ground yellow grits. (Google will give you a lot of choices when you search for "stone ground grits." I've not tried them all, but all that I've tried have been good.)

This book is a collection of recipes from Southern Living magazine. ... Read More

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