Donald Barickman brings his contemporary take on Southern flavors to the table at Magnolia's Restaurant in Charleston, South Carolina. Following up his successful first book, Magnolia's Southern Cuisine, Barickman offers this new, expanded edition and long-awaited sequel, bringing forth over fifty new mouth-watering recipes while retaining many of the most popular originals. Chef Barickman's resource guide and easy-to-follow recipes make this cookbook a must-have for anyone with an interest in cooking in the "lowcountry" style. Magnolias, featured in Patricia Schultz's 1,000 Places to See Before You Die, has been a member of the prestigious Distinguished Restaurants of North America since 1995 and has received awards and widespread recognition from dining authorities such as Gourmet Magazine, the New York Times, The Food Network and Southern Living Magazine. The New York Times sums it up best: "Recommended by a life-long Charlestonian . . . Magnolias was my best meal in a city of great food." Try modern versions of Southern classics like these: Skillet Fried Whole Flounder with Lemon Caper Aioli Shrimp and Rice Salad with a Lemon, Garlic & Dill Vinaigrette Shellfish over Creamy Stone-Ground White Grits Hickory Smoked Pork Shoulder with Carolina BBQ Sauce, Crackling Cream Biscuits and Spicy Yellow Corn Elwood's Ham Chowder Sweet Biscuit with Fresh Strawberries, Whipped Cream and Orange Custard Sauce
This review is from: Magnolias: Authentic Southern Cuisine [Hardcover]This is a good overall book, for those who want to cook Magnolia's, Barickman's restaurant's Lowcountry inspired Southern-style foods. It's ideally for those who want to have a selection of Donald Barickman's "Southern style" recipes, that are generally easy to cook, at hand. This is not a text for "really" authentic Southern recipes, overall-that's just a fact, not a plus or a minus for the book.Start with crab cakes with panko crust, cleverly formed in long tubes within plastic wrap, then cut to create a more compact crab cake. The recipe is basic, not "messed up" with superfluous ingredients that mask the sweetness of blue crab, which is lightly skillet sauteed.There's plenty of "common" recipes, such as macaroni and cheddar cheese, creamed corn, collard greens, okra, Hoppin' John, black beans and rice, and creamy grits- slow cooked in water and heavy cream. To dress things up, there's Pimiento cheese grits with seared scallops shrimp, tasso and grits, or salmon over grits, and even lobster and grits. Grits galore! Things get an Asian/Latin twist with Coriander-seared tuna with jalapeno and mango vinaigrette and sauteed escarole. Barickman also offers squash blossosms stuffed with scallop and lobster moussse, or a steak topped with pimiento cheese and madeira sauce.I was mildly disappoined that this lacked the "kick" in its selection of recipes to get it up to a 5 star rating, however with it's simple to moderately complex Southern recipes, good color photos, and almost too brief instructions, it will be more than sufficient for a lover of Charleston's Magnolias Restaurant to duplicate many of the older recipes. I do favor "chattier" cookbooks that give a local flavor in the side notes; this is "just the facts, ma'am" on its recipes. Other Southern cookbook authors- John Martin Taylor, Edna Lewis, James Villas, the Lee Bros., and Frank Stitts -have classic cookbooks books that clearly rate "5"'s in my opinion. Check these out first, and see what you prefer to buy. This version is said to be the original 1995 book, Magnolia's Southern Cuisine, from over 10 years ago, it was updated in 2006 with 50 or so new recipes. Now, why he subtitled this as "Authentic Southern Cuisine" and then put a photo of a clearly non-Southern Chinese style sliced eggroll on the cover, is beyond me. A warning? Too much sake, perhaps? Let's just say that while he has a good number of definitely non-Southern recipes, he balances it in the quality of the Southern style ones he shares.Visit Charleston, and try this and several dozen excellent restaurants, to sample many variations of classics such shrimp and grits, fluffy biscuits, and all around great food!...
This review is from: Magnolias: Authentic Southern Cuisine [Hardcover]Magnolias is a top-of-the-line restaurant in Charleston, specializing in Low Country cuisine. The chef (at the time of this publication) has won many awards and is known for using local products, especially seafood. The beautiful thing about this book (besides the gorgeous pictures!) is that he makes even the most complicated dishes easy to achieve. There are a couple recipes I keep a permanent marker on, and this is one cookbook I reach for again and again....
This review is from: Magnolias: Authentic Southern Cuisine [Hardcover]We always eat at Magnolia's while in Charleston several times a year. This cookbook not only has fabulous recipes, but I really enjoyed reading it. As a Southerner, I apprec...
Detail Products
Detail Reviews
Click here for more information
»»»Visit Store NOW...
Best price click here