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Magnolias Classic Southern Cuisine (Collected Recipes from the Heart of Charleston)
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$35.00
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Product Details
Author:
Don Drake, John D. Smoak III
Format:
Hardcover
Pages:
224
Publisher:
Gibbs Smith (October 3, 2023)
Imprint:
Gibbs Smith
Language:
English
Audience:
General/trade
ISBN-13:
9781423664000
ISBN-10:
1423664000
Weight:
40.8oz
Dimensions:
8" x 10" x 1"
File:
Eloquence-SimonSchuster_06032026_P10163223_onix30_Complete-20260603.xml
Folder:
Eloquence
List Price:
$35.00
Pub Discount:
65
Case Pack:
10
As low as:
$26.95
Publisher Identifier:
P-SS
Discount Code:
A
Overview
“Magnolias Classic Southern Cuisine is a Southern cookbook to both savor and spatter.”—Foreword Reviews
Magnolias Classic Southern Cuisine features tried-and-true recipes from the previous three restaurant cookbooks as well as new interpretations to offer a complete repertoire of Magnolias fine dining.
Magnolias Classic Southern Cuisine: Collected Recipes from the Heart of Charleston represents the 30-plus years since Magnolias hit the restaurant scene. This cookbook includes more than 100 recipes, from pantry items to poultry and meats, and sides to sweets, along with bits of history and anecdotes from the storied restaurant.
Recipes include all staple menu items in addition to original menu items (from the early years) like Shellfish Over Grits, Down South Egg Rolls, and Pan-Fried Chicken Livers as well as menu selections that return seasonally each year. These recipes have withstood the test of time and are frequently requested by guests. All new color photography brings these beloved recipes and cooking techniques to life.
Magnolias Classic Southern Cuisine features tried-and-true recipes from the previous three restaurant cookbooks as well as new interpretations to offer a complete repertoire of Magnolias fine dining.
Magnolias Classic Southern Cuisine: Collected Recipes from the Heart of Charleston represents the 30-plus years since Magnolias hit the restaurant scene. This cookbook includes more than 100 recipes, from pantry items to poultry and meats, and sides to sweets, along with bits of history and anecdotes from the storied restaurant.
Recipes include all staple menu items in addition to original menu items (from the early years) like Shellfish Over Grits, Down South Egg Rolls, and Pan-Fried Chicken Livers as well as menu selections that return seasonally each year. These recipes have withstood the test of time and are frequently requested by guests. All new color photography brings these beloved recipes and cooking techniques to life.
