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Smothered Southern Foods Wilbert Jones

Smothered Southern Foods

Wilbert Jones

Published
ISBN : 9780806527468
Paperback
160 pages
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 About the Book 

Jones continues to be the master at creating dishes to excite your taste buds. Delicious! --Donna Hodge, food editor, NDIGO magapaper Crawfish etoufee, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? TheseMoreJones continues to be the master at creating dishes to excite your taste buds. Delicious! --Donna Hodge, food editor, NDIGO magapaper Crawfish etoufee, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. . .Is your mouth watering yet? These decadent, flavor-rich dishes are part of the long Southern tradition of smothered foods.Rooted in the authors upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of smothering as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lovers delight.With tips on buying and storing vegetables, easy-to-follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations.Foods that bring us comfort and are just darn good! --Art Smith, bestselling author of Back to the TableIncludes scrumptious recipes for these smothered classics:Creamed OnionsButtered KaleFricassee of ClamsSole in White Wine SauceChicken and RicePepper SteakBourbon Pumpkin PieRum-Raisin Pears. . .And many more!Finger-licking meals for a new generation of soul food lovers. --Retha Hill, vice president of Content, BET.comWilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the ecole de Gastronomie Francaise Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis dEscoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Televisions website.Wilberts inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones childhood and recent meals prepared for his family and friends.