Glorious Grits
With recipes for stone ground grits, cornmeal and polenta, "Glorious Grits" offers ideas for meals from dawn to dusk for those who love the southern staple -
and temptations to those who will learn to love it.
Over 100 recipes provide side dishes and main courses alike. With the belief that cornmeal ground in stone gristmills provides more flavor and nutritional value than those produced in modern mills, author Susan McIntosh offers her secrets for transforming old-fashioned grits into new and more sophisticated offerings. From a Bacon and Cheddar Cheese Grits Casserole that comes from the home recipe files of the first lady of Alabama, to a Grits Primavera that takes a lighter approach to the southern favorite, to a cornbread pudding with Whiskey sauce that features two southern favorites, McIntosh combines her interest in nutrition with a passion for flavor and the delights that this once under-appreciated grain can bring.
Experimenting with the recipes she has gathered from numerous interviews with progressive chefs from across the country, she now offers a guide to preparing really great grits -
reinventing a simple, nutritious grain into versatile, delicious and wonderful dishes. Born and raised in the South, her years of experience on the food staff of Southern Living have now grown into a passion for introducing trendy restaurants and homes alike to the versatile and healthy grain.
Best of the Best Cookbook Recipes
Over 100 recipes picked from the top 25 cookbooks published this year are compiled into Food & Wine's "Best of the Best Cookbook Recipes." With cuisines ranging from Indian to Italian, Jewish to Spanish, and on to Greek, each recipe offers easy to follow instructions for each dish with photographs to entice and finishing touches to complete the presentation.
Gingered Red Lentils with Garlic is a quick prepare, and though Grilled Beef Tenderloin with Asparagus and Roasted Red Onion Vinaigrette may be worth the wait, it takes a bit longer. Raspberry-Cherry Crumble Bars are short on ingredients but long on flavor, and Sea Scallops a la Caprese offers wonderful summer flavors with amazing simplicity.
Recipes have been meticulously tested from salads to soups, pasta to chicken, and on to desserts -
and they feature the talents of well known chefs Bobby Flay, Charlie Trotter and Mario Batali, to name only a few. Presenting each recipe exactly as it was originally offered, and then adding cooking tips and notes to highlight what is best about the dish, the editors of Food & Wine continue to present the best of what is classic and creative in the culinary world.