A fan favorite is back with two new cookbooks for the summer. Two staples of summertime Southern cooking and baking are featured in the latest cookbooks from the Savor the South series: Corn and Fruit.. The authors, Tema Flanagan and Nancie McDermott, will join us Friday, August 11th at 7pm to share the newest additions to your cookbook collection.
Flanagan emphasizes the importance of seasonality in her recipes and also surveys corn’s culinary history--its place in Native American culture, its traditional role on the southerner’s table, and the new and exciting ways it is enjoyed in southern kitchens today. McDermott uses a plethora of different fruits in her recipes while also showcasing the diversity between the differnt regions of the South. Learn the history of these foods and ways to prepare and enjoy them now and throughout the year. And yes...there will be samples!
Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care.
Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups.