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The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table

Justin Fox Burks | Amy Lawrence
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Product Description
Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook shares recipes to make vegetables the main course of... Read More

Whether you’re a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook shares recipes to make vegetables the main course of any meal. Eating your vegetables has never been more delicious!

Discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:

  • Lemon Zest and Thyme Pimento Cheese
  • Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette
  • Okra Fritters with Creole Mustard Sauce
  • Vegetarian Red Beans and Rice with Andouille Eggplant
  • Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing
  • Grilled Peach Ice Cream

You might struggle with the idea of a Southern vegetarian. After all, isn’t the South one big feast of meaty indulgence, where vegetables play a supporting role to the likes of fried chicken and bacon? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate.

In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is more than possible--it’s brimming with vine-ripened possibility.

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Additional Information
  • Contributor(s)Justin Fox Burks , Amy Lawrence
  • About the Contributor(s) Alifelong vegetarian, Justin Fox Burk’s career as a photographer allows him access to the secrets of some of the South’s...Alifelong vegetarian, Justin Fox Burk’s career as a photographer allows him access to the secrets of some of the South’s greatest kitchens, where he picks up tips and tricks from talented chefs. Justin’s food photography has appeared in Food & Wine , Garden & Gun , Mojo , Memphis Magazine , and the London Independent ; in addition, he writes for Edible Memphis and the Memphis Flyer . This is his first book.

    Amy Lawrence studied the dishes and techniques of restaurant chefs as a food writer; she was the Dining Out column restaurant critic for Memphis Magazine from 2009 to 2011 and often writes about home cooking for Edible Memphis and the Memphis Flyer.
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  • ISBN-139781401604820
  • Publish Date05/14/2013
  • PublisherHarper Horizon
  • Format Softcover
  • LanguageEnglish
  • Weight (lbs)1.45 lb
  • Case Weight (lbs)34.82 lb
  • Dimensions 9.13(h) x 7.38(w) x 0.75(d) inches
  • Pages272
  • Price $17.49

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  • To access your Audiobook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose.com. To log in, select OTHER SIGN IN/LOGIN OPTIONS and then click SIGN IN/LOG IN WITH HARPERCOLLINS, using the same email address and password used for your FaithGateway account.
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