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eBook

The Southern Vegetarian Cookbook

eBook|May 2013
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$14.99

Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook shares recipes to make vegetables the main course of any meal. Eating your vegetables has never been more delicious! Discover modern recipes that evoke the flavors...


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Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook shares recipes to make vegetables the main course of any meal. Eating your vegetables has never been more delicious!


Discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:

Lemon Zest and Thyme Pimento Cheese Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette Okra Fritters with Creole Mustard Sauce Vegetarian Red Beans and Rice with Andouille Eggplant Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing Grilled Peach Ice Cream
You might struggle with the idea of a Southern vegetarian. After all, isn't the South one big feast of meaty indulgence, where vegetables play a supporting role to the likes of fried chicken and bacon? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate.


In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is more than possible--it's brimming with vine-ripened possibility.


-Publisher

PRODUCT DETAIL

Amy Lawrence

Amy Lawrence is Professor of Film and Television Studies at Amy Lawrence is Professor of Film and Television Studies at Dartmouth College and is the author of "Echo and Narcissus: Dartmouth College and is the author of "Echo and Narcissus: Women's Voices in Classical Hollywood Cinema" (UC Press), anWomen's Voices in Classical Hollywood Cinema" (UC Press), and "The Films of Peter Greenaway". d "The Films of Peter Greenaway".

Justin Fox Burks

A lifelong vegetarian, Justin Fox Burk's career as a photographer allows him access to the secrets of some of the South's greatest kitchens, where he picks up tips and tricks from talented chefs. Justin's food photography has appeared in "Food & Wine", "Garden & Gun", "Mojo", "Memphis Magazine", and the "London Independent"; in addition, he writes for "Edible Memphis" and the "Memphis Flyer". This is his first book. C

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