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101 Things to Do with Grits
Contributor(s): Cottingham, Harriss (Author)

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ISBN: 0941711897     ISBN-13: 9780941711890
Publisher: Gibbs Smith
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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!


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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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