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Country cooking from a redneck kitchen / Francine Bryson with Ann Volkwein.

By: Contributor(s): Material type: TextTextPublisher: New York : Clarkson Potter/Publishers, [2016]Edition: First editionDescription: 240 pages : color illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780553448450
  • 0553448455
Subject(s): Genre/Form:
Contents:
Introduction -- Redneck Whatnots -- Yardbird -- Burgers 7 Bryson BBQ Favorites -- Meat, Meat & a Li'l Meat -- Sunday Suppers -- Enough to Feed a Crows -- Sides, 'Taters & 'Maters -- Sweets & Treats -- Holiday Baked Goods -- Breads & Rolls -- Acknowledgments -- Index.
Summary: "Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table,"--Amazon.com.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Dr. James Carlson Library NonFiction 641.5975 B916 Available 33111008157576
Total holds: 0

Enhanced descriptions from Syndetics:

Her award-winning pies made her famous on the national baking competition circuit and television soon came a-calling. But few people know that Francine's cooking contest debut featured a savory pork loin recipe. For the first time, Francine shares the recipes for everything that graces her Southern table- chicken dinners, savory pies, dishes to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites-and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets.

Includes index.

Introduction -- Redneck Whatnots -- Yardbird -- Burgers 7 Bryson BBQ Favorites -- Meat, Meat & a Li'l Meat -- Sunday Suppers -- Enough to Feed a Crows -- Sides, 'Taters & 'Maters -- Sweets & Treats -- Holiday Baked Goods -- Breads & Rolls -- Acknowledgments -- Index.

"Few people know that national pie champion Francine Bryson got her start on the cooking contest circuit at age sixteen with a savory stuffed pork loin—that won first place. In Country Cooking from a Redneck Kitchen, Francine invites you into her home to share recipes for everything that graces her Southern table: chicken dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and other redneck whatnots, backyard barbecue favorites—and, of course, three chapters devoted to her celebrated baked goods, including her most-requested holiday sweets. Feeding people is what Francine loves to do, and here are simple instructions for 125 dishes with 60 color photographs to help you to bring her Southern charm to your table,"--Amazon.com.

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