Grits have been called the "first truly American food." But any Southern cook worth their salt knows it's what you add to grits that makes them a delicious part of any meal. A simple porridge made from stone-ground hominy corn, grits can transform into anything from pancakes to appetizers and even desserts. Harriss Cottingham's new edition of 101 Things to Do With Grits serves up inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be.
Auflage
Sprache
Verlagsort
Editions-Typ
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
Maße
Höhe: 185 mm
Breite: 142 mm
Dicke: 13 mm
Gewicht
ISBN-13
978-1-4236-6377-5 (9781423663775)
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Schweitzer Klassifikation
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.
