101 Things to Do with Grits Contributor(s): Cottingham, Harriss (Author) |
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ISBN: 0941711897 ISBN-13: 9780941711890 Publisher: Gibbs Smith
WE WILL NOT BE UNDERSOLD! Click here for our low price guarantee Binding Type: Spiral - See All Available Formats & Editions Published: August 2006 * Out of Print * Annotation: 101 Things to do with Grits Enjoy the versatility of the "first truly American food" with delicious and inventive recipes for using grits at every meal. Sweet Porridge with Fresh Fruit Salmon and Grits Cakes Baked Maple Grits with Country Ham Stuffed Bell Peppers Orange and Maple Cream Pudding Hazelnut Grits Napoleon And more! Click for more in this series: 101 Things to Do With... |
Additional Information |
BISAC Categories: - Cooking | Specific Ingredients - Rice & Grains |
Dewey: 641.656 |
LCCN: 2006007925 |
Series: 101 Things to Do With... |
Physical Information: 0.47" H x 5.66" W x 7.02" L (0.44 lbs) 128 pages |
Features: Price on Product, Table of Contents |
Descriptions, Reviews, Etc. |
Publisher Description: Grits--they've been called the first truly American food. Just what are they? Simply put, grits are stone-ground corn, and they're gaining popularity nationwide in America's most influential kitchens. Any Southern cook worth his salt knows it's what you add to grits that make them remarkable Here are 101 delicious and inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be. With recipes for Appetizers, Breakfasts, Entrees, Side Dishes, Desserts, Flavored Grits, and Casseroles, including Tropical Grit Fretters with Mango Salsa, Southern Grit Sushi, Grits Eggs Benedict, Country Ham and Grits with Redeye Gravy, Vanilla-Scented Grit Pancakes, Sweet Grits Porridge with Fresh Fruit, Lobster Tempura over Lemon-Scented Grits, Thai-Style Red Curry Grits, Hickory-Smoked Chicken over Pesto-Scented Grits, Bacon and Jalapeno Fried Grits, and Red Curry Grits, even Chocolate Grits. |
Contributor Bio(s): Cottingham, Harriss: - A true southerner living in Greenville, South Carolina, Harriss Cottingham knows grits. Harriss learned the culinary arts at Johnson and Wales University Culinary School in Charleston, South Carolina, and has worked in several fine dining restaurants. |
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