Cooking with Miss Quad: Live, Laugh, Love and Eat

Quad Webb (Author) Pat Neely (Foreword by)
Available

Description

"Miss Quad ain't playing around, and you can taste it in every bite." --Pat Neely, from his introduction

Welcome to Quad's kitchen. Cooking is a pleasure and a respite. Get ready to cook with spirit, eat with gusto, and laugh with abandon. Whether you follow her on Bravo's Married to Medicine, are a regular watcher of Sister Circle, or have tuned into her Cooking with Miss Quad Instagram videos, you will want to add this long-anticipated cookbook to your repertoire.

Cooking is a pleasure and a respite for this star; it's an expression of love she wants to share with all her fans. Quad learned to cook from her mother, growing up in Memphis, Tennessee, so she's been cooking her entire life and insists that she's made every mistake possible behind a stove. Here she encourages even complete beginners to give cooking a try with delicious, updated southern classics, such as:

  • Jalapeno Cheese Hushpuppies
  • Cajun Deviled Eggs
  • Peach, Fig, and Arugula Salad
  • Cornmeal-Dusted Catfish
  • Memphis Dry Rub Ribs
  • Basil Pesto Chicken

Quad's energy in the kitchen is contagious, as is her passion for teaching others to overcome kitchen intimidation.

Product Details

Price
$29.95  $27.55
Publisher
Countryman Press
Publish Date
May 07, 2019
Pages
240
Dimensions
8.3 X 0.9 X 10.0 inches | 2.15 pounds
Language
English
Type
Hardcover
EAN/UPC
9781682683804
BISAC Categories:

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About the Author

Quad Webb stars on Bravo's Married to Medicine and is a talk show host on the ground-breaking Sister Circle, where her quick wit and fun-loving personality captivate audiences. She posts her #CookingWithQuad tutorials on Instagram @absolutelyquad. Born and raised in Memphis, Tennessee, she lives in Atlanta, Georgia.
Pat Neely is a restaurateur, television personality, and the author of numerous cookbooks, including Down Home with the Neelys.

Reviews

Webb's passion for creating relaxed but exciting food is affectionately presented in these straightforward recipes.--Publishers Weekly