Shrimp Creole, Chicken and Dumplings, Ham and Red Gravy. this is Southern food in all its glory, “smothered” and mouthwatering. In this introduction to one of the South’s traditional techniques, cookbook author and food developer Wilbert Jones outlines the beauty of dishes smothered in sauces, vegetables, and other foods, creating a true taste of the Southern cuisine. Includes scrumptious recipes for these smothered classics: Creamed Onions Buttered Kale Fricassee of Clams Sole in White Wine Sauce Chicken and Rice Pepper Steak Bourbon Pumpkin Rum Raisin Pears. And many more! “Jones continues to be the master at creating dishes to excite your taste buds. Delicious!” -Donna Hodge, Food Editor, N’DIGO Magapaper “Finger-licking meals for a new generation of soul food lovers.” -Retha Hill, vice president of content, BET.com Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. Is your mouth watering yet? These decadent dishes are part of the long tradition of “smothered” foods, for which Southern cooks are rightfully famous. And in this new cookbook by the author of The New Soul Food Cookbook, “smothering” is explained in delicious detail for a new generation of food enthusiasts. Rooted in the author’s upbringing and peppered with personal anecdotes, Smothered Southern Cooking explains that “smothering” is 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 rich with flavor. This cookbook includes tips on buying and caring for vegetables, a valuable staple of so many Southern recipes, and easy-to-follow directions and serving suggestions for each dish. With recipes for 105 mouthwatering favorites, there’s something for everyone in recipes for everything from soups to sweets, including Cajun Butter Beans, Okra and Tomatoes, Smothered Catfish Steaks, Ha
