Synopses & Reviews
A collection of oven dishes both sweet and savory from a Southerner whose passion for them shows no sign of cooling No one knows Southern cooking quite like Jean Anderson. A long-time food editor and the author of such books as A Love Affair with Southern Cooking and Falling Off the Bone, her encyclopedic knowledge of Southern food makes her the perfect author for this delicious down-home collection. If it's baked and it's from the South, you'll find it here.From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary. You'll find appetizers and snacks, main dishes, sides, breads, and desserts that showcase such beloved Southern staples as pork and rice, sweet potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued Chicken to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this book has it all. Throughout, Anderson dishes up juicy bits of history and lore about the recipes, while luscious full-color photographs offer mouthwatering inspiration.
- Southern cuisine is more popular than ever and who better than award-winning Southern cookbook author Jean Anderson to introduce you to the real thing?
- More than 150 reach-across-the-menu recipes from every corner of the American South that cover the homespun and the haute, among them dozens of easy casseroles, crisps, and cobblers
- Jean Anderson, who's won six best cookbook awards, is also the author of Falling Off the Bone, A Love Affair with Southern Cooking, and The New Doubleday Cookbook
If you love Southern food in all its honest, soulful glory, this delectable collection of oven-baked goodness is an absolute must.
Review
and#8220;Baking fads come and go, but muffins are forever! I love the recipes in this bookand#8212;fun, clever, and so easy to make. It's time to rediscover an American classic.and#8221;
and#8212;Barbara Fairchild, former Editor-in-Chief, Bon Appetit
and#8220;Jean Anderson, seasoned professional, is the go-to person for muffins. With her new bookand#8217;s helpful hints, many options and informative bakers tips, your first attempt with muffins is bound to be a success. So there is no excuse not to have warm muffins in your daily bread basket.and#8221;
and#8212;Jan Hazard, blogger, Food Editor of kitchengadgetgals.com, and former Food Editor of Ladies Home Journaland#160;
Review
andquot;
Anderson includes all muffins great and small in this book andmdash;
beloved classics like blueberry, tempting newbies like Falafel Muffin Tops, and those muffins that border on dessert territory (looking at you, Swirled Mocha). I especially love her spread of savory muffins here andmdash; lots of choices for those of us who prefer savory breakfasts, plus many of them double as easy side dishes for dinners and potlucks.andquot;
andmdash;The Kitchn
andquot;After sharing muffin-making fundamentals, including how to measure ingredients and mix batters, food writer and James Beard Hall of Fame inductee Anderson (From a Southern Oven) presents 70 recipes that skew more savory than sweet. A firm believer that muffins should not be cupcakes, the author fills hers with substantial and sometimes unusual ingredients such as country ham, hard-cooked eggs, rye flour, and freeze-dried corn powder. Readers whoandrsquo;d like muffins on their table every day will appreciate that Andersonandrsquo;s recipes (e.g., butternut-pine nut muffins, honeyed whole-wheat English muffins, falafel muffin tops) are lighter and more nutrient-dense than average. Theyandrsquo;re also, as Anderson points out, excellent entry points for young cooks learning to bake.
VERDICT: Need a break from bakery and coffee shopandndash;style muffins? Andersonandrsquo;s collection offers new variations on a traditional treat.andquot;
andmdash;Library Journal
andldquo;Baking fads come and go, but muffins are forever! I love the recipes in this bookandmdash;fun, clever, and so easy to make. Itand#39;s time to rediscover an American classic.andrdquo;
andmdash;Barbara Fairchild, former Editor-in-Chief, Bon Appetit
andldquo;Jean Anderson, seasoned professional, is the go-to person for muffins. With her new bookandrsquo;s helpful hints, many options and informative bakers tips, your first attempt with muffins is bound to be a success. So there is no excuse not to have warm muffins in your daily bread basket.andrdquo;
andmdash;Jan Hazard, blogger, Food Editor of kitchengadgetgals.com, and former Food Editor of Ladies Home Journaland#160;
Synopsis
A comprehensive collection of muffin recipes from one of America's most acclaimed food writers in a gifty, attractive package.
Synopsis
A comprehensive collection of muffin recipes from one of Americaand#8217;s most acclaimed food writers In her new book, Jean Anderson, the legendary, award-winning food writer, brings her incredible talents to muffins. Inand#160;seventy recipes, Anderson covers every kind of muffin imaginable, from Corn with Country Sausage to Swirled Mocha to Old Vermont Cheddarand#8211;Cranberry. With such a wide range of choices for every season, you can bake these comforting treats year-round. In addition, Anderson includes ten recipes for delicious spreads, such as Lemon Curd and Maple Butter, to enhance her tasty treats. This cookbook also makes a great gift. Itand#8217;s the only handbook youand#8217;ll ever need on the subject.
Synopsis
Irresistible briases, pot roasts, soups, and stews so tender the meat falls off the boneNew in paperback, Jean Anderson's Falling Off the Bone offers a wide range of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful full-color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.
Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot-roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.
- Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs
- Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat
- Written by one of America's most respected food writers and cookbook authors
For anyone who wants to eat like a king on a penny-pincher's budget, Falling Off the Bone leads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.
About the Author
JEAN ANDERSON, the author of more than 20 cookbooks, has written articles for Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d'Escoffier and the New York Women's Culinary Alliance.
Table of Contents
Acknowledgments 8
Introduction 11
How to Use This Book 13
Measuring Tips 25
The Savories
Appetizers, Nibbles & Snacks 30
Main Dishes (Meat, Fish, Fowl & More) 44
Vegetables & Other Sides 118
Breads (the Yeast-Raised & the Quick) 148
The Sweets
Pies & Pastries 178
Puddings, Cobblers, Crisps, Crumbles & More 206
Cakes & Cookies 226
Sources: Where To Buy Unusual Equipment & Ingredients 264
Index 268