| Author: | Dawn Michelle Everhart | ISBN: | 9781301287536 |
| Publisher: | Dawn Michelle Everhart | Publication: | December 11, 2012 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Dawn Michelle Everhart |
| ISBN: | 9781301287536 |
| Publisher: | Dawn Michelle Everhart |
| Publication: | December 11, 2012 |
| Imprint: | Smashwords Edition |
| Language: | English |
In this third installment of Down Home Southern Cooking you’ll find all 211 recipes from the first book, all 217 recipes from the second book plus much more. In each chapter there are bonus recipes plus there are 2 bonus chapters that are not contained in either of the first two. All of these 117 bonus recipes will not be published anywhere else, on the web or in another of our books.
As with part one and two, these bonus recipes in this book have come down through both of our families for many generations, some of them reaching back several generations. Some of the recipes are healthy type dishes but this is purely accidental, the motivations for most of them were taste, cost, or available ingredients.
I feel that I should also mention that many of these heirloom recipes have now been converted to Real Measurement: teaspoons, tablespoons, and cups instead of pinches, dashes, and handfuls. A portion of these recipes were first cooked over fire pits, fire places and on wood stoves, these now have burner and oven temperature settings for you convenience as well.
As I have always said, none of these recipes are etched in stone; I want all of you aspiring Southern cooks to feel free to change or modify them to suit your own individual tastes or needs. That’s what Southern cooking is all about, putting a meal on the table that you and your family will love to eat. These recipes are great jumping off points, once you gain experience using them, you should be able to start creating your own.
In this third installment of Down Home Southern Cooking you’ll find all 211 recipes from the first book, all 217 recipes from the second book plus much more. In each chapter there are bonus recipes plus there are 2 bonus chapters that are not contained in either of the first two. All of these 117 bonus recipes will not be published anywhere else, on the web or in another of our books.
As with part one and two, these bonus recipes in this book have come down through both of our families for many generations, some of them reaching back several generations. Some of the recipes are healthy type dishes but this is purely accidental, the motivations for most of them were taste, cost, or available ingredients.
I feel that I should also mention that many of these heirloom recipes have now been converted to Real Measurement: teaspoons, tablespoons, and cups instead of pinches, dashes, and handfuls. A portion of these recipes were first cooked over fire pits, fire places and on wood stoves, these now have burner and oven temperature settings for you convenience as well.
As I have always said, none of these recipes are etched in stone; I want all of you aspiring Southern cooks to feel free to change or modify them to suit your own individual tastes or needs. That’s what Southern cooking is all about, putting a meal on the table that you and your family will love to eat. These recipes are great jumping off points, once you gain experience using them, you should be able to start creating your own.
