456 pp., 8 x 9.25, 24 color illus., index
Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes
2012 SIBA Book Award for Cookbooks, Southern Independent Booksellers Alliance
A Spring 2011 Okra Pick: Great Southern Books Fresh Off the Vine, Southern Independent Booksellers Alliance
In The New Southern Garden Cookbook, Sheri Castle aims to make "what's in season" the answer to "what's for dinner?" This timely cookbook, with dishes for omnivores and vegetarians alike, celebrates and promotes delicious, healthful homemade meals centered on the diverse array of seasonal fruits and vegetables grown in the South, and in most of the rest of the nation as well.
Increased attention to the health benefits and environmental advantages of eating locally, Castle notes, is inspiring Americans to partake of the garden by raising their own kitchen plots, visiting area farmers' markets and pick-your-own farms, and signing up for CSA (Community Supported Agriculture) boxes from local growers.
The New Southern Garden Cookbook offers over 300 brightly flavored recipes that will inspire beginning and experienced cooks, southern or otherwise, to take advantage of seasonal delights. Castle has organized the cookbook alphabetically by type of vegetable or fruit, building on the premise that when cooking with fresh produce, the ingredient, not the recipe, is the wiser starting point. While some dishes are inspired by traditional southern recipes, many reveal the goodness of gardens in new, contemporary ways. Peppered with tips, hints, and great stories, these pages make for good food and a good read.
"A celebration of fresh seasonal fruits and vegetables, from apples and asparagus to winter squash and zucchini."
--New York Times Book Review
A "New Southern Cookbook We Love" Editor's Pick and Southern Living Test Kitchen Approved!
"If you see the garden as an extension of your kitchen, and if you happen to appreciate a Southern sensibility. . .you'll be happy with the vegetable-focused recipes."
--The Washington Post
"Features produce that flourish in the South (think cucumbers and onions or savory smoked ham) but are nevertheless suitable for seasonal cooking across the country."
"Celebrates a diverse array of seasonal fruits and vegetables."
"A must-have cookbook for backyard gardeners and farmers' market aficionados alike."
--Taste of the South
© 2012 The University of North Carolina Press
116 South Boundary Street, Chapel Hill, NC 27514-3808
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