Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International


Product Details

$30.00  $27.60
University of North Carolina Press
Publish Date
7.05 X 0.75 X 9.31 inches | 1.62 pounds

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About the Author

Jennifer Brule graduated from Baltimore International Culinary College and studied recipe development at the Culinary Institute of America. She is a nationally published food writer, recipe developer, and television chef.


I admire this little book and think it would be a perfect gift for the people who frequently tell me they love Southern food but have no idea how to cook a basic pot of collards or a pan of cornbread. Once they master the classics with a little help from Brule, the world is their oyster, so to speak, be it fried, baked, or pepped up with exotic flavors.--Wendell Brock, Atlanta Journal and Constitution

An ingenious cookbook that will appeal to cooks of all stripes.--Booklist starred review

This lively introduction to Southern cookery encourages making connections across place and culture. A casual tone and serious passion bring a storied heritage to the family table.--Foreword Reviews

Demonstrate[s] classic Southern Cooking but with a twist.--Southern Pines Pilot

The entertaining Jennifer offers varied perspectives on familiar dishes. . . . The fun is deciding which to make.--Taste 2017 Food Guide

Connect[s] the dots between classic Southern cooking, contemporary American fare and ethnic cuisines from around the world.--Michael Hastings, Winston-Salem Journal

Celebrates some of the Southern comfort food.--Columbus Dispatch

Good cooks are good teachers, and that's exactly what Jennifer Brule proves in this cookbook.--Greg Morago, Houston Chronicle

What if you have no family traditional recipes but you want to start some for your household? [This] book can show you how to prepare the 25 classic Southern meals AND how to update them into new variations for a different gathering.--Doc Kirby, WTBF-AM/FM

While some Southern cookbooks limit readers to one cooking style, this title offers novices the choice of trying several interpretations of a given dish.--Library Journal