Southern Snacks: 77 Recipes for Small Bites with Big Flavors

Southern Snacks: 77 Recipes for Small Bites with Big Flavors

This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you'll need for any event, whether a football game, a p...

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Title:Southern Snacks: 77 Recipes for Small Bites with Big Flavors
Author:Perre Magness
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Edition Language:English

Southern Snacks: 77 Recipes for Small Bites with Big Flavors Reviews

  • Janet

    I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.

    From the publisher ---

    This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you’ll need for any event, whether a football game, a

    I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.

    From the publisher ---

    This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you’ll need for any event, whether a football game, a party, or, if things are looking down, a funeral. Many of the recipes are inspired by southern community cookbooks, home cooks, and chefs who put new twists on southern flavors.

    Highlighting local ingredients and traditional techniques, these snacks—from Fried Dill Pickles with Delta Comeback Sauce to Louisiana’s Natchitoches Meat Pies and Charleston’s Benne Wafers—shine a light on the diversity of regionally distinct southern cuisine. The contemporary recipes work ingeniously with familiar southern ingredients, from Field Pea Hummus and Country Ham Pâté to Smoked Catfish Spread and Sweet Tea Pecans. The recipes are enriched with delightful stories and lore, along with thirty-six lush color photographs. Getting together with friends and family? You will never arrive empty-handed again.

    I ADORE Perre Coleman Magness’ books: the “Pimento Cheese: The Cookbook” is in heavy rotation as I adore pimento cheese to the point where my husband thinks I am psychotic. (To e, a balanced meal is pimento cheese and corn bread!) The recipes are so yummy looking (GREAT photos!) and any book with a chapter entitled “Deep Fried Love” has a permanent place in my heart. And on my bookshelf: I ordered the book to add it to my Coleman Magness collection.

    5 yummy stars!!!

  • Kristine

    This book offers chapters on dips, cheesy, deep-fried, and nutty things (sometimes all three at once), seafood, meat, and veg, plus acknowledged storytelling offshoots with titles, like 'Ro-Tel,' 'Ham Dust,' Crawfish Boil,' and 'Koolickles,' oftentimes with their own suggested menus. There's a neutral color scheme, generally along the same lines of, say, Martha Stewart or a Pier One lakehouse/nautic

    This book offers chapters on dips, cheesy, deep-fried, and nutty things (sometimes all three at once), seafood, meat, and veg, plus acknowledged storytelling offshoots with titles, like 'Ro-Tel,' 'Ham Dust,' Crawfish Boil,' and 'Koolickles,' oftentimes with their own suggested menus. There's a neutral color scheme, generally along the same lines of, say, Martha Stewart or a Pier One lakehouse/nautical collection (i.e. alotta beige, aqua, and zings of scarlet red). The recipes amount to generous, more than ample serving sizes (usually for up to 8 people) and my favorite ones include Texas crabgrass dip, country ham pate, traditional cheese straws, comeback sauce, fried okra, grilled andouille doubloons with sweet potato mustard, Natchitoches meat pies with buttermilk dip, chafing dish tamale balls, zucchini cornbread bites, barbecue peanuts, cream cheese wafer biscuits, and bacon crackers.

  • Taryn

    I'm a southerner so this book immediately spoke to me but you don't have to be southern for it to speak to you. I'm always looking for fun bites to try because not only do I love to cook, I also enjoy the looks on peoples faces when they eat something I've put together. This book came at a great time for me, my dad will be turning 70 in August and I've been looking for new recipes to make for a party we are having for him. Let me tell you this book delivered wonderfully on taste and ease when I

    I'm a southerner so this book immediately spoke to me but you don't have to be southern for it to speak to you. I'm always looking for fun bites to try because not only do I love to cook, I also enjoy the looks on peoples faces when they eat something I've put together. This book came at a great time for me, my dad will be turning 70 in August and I've been looking for new recipes to make for a party we are having for him. Let me tell you this book delivered wonderfully on taste and ease when I took on several recipes, deciding on the ones I will use for my dads party. I tested several and loved them all. The Carolina Caviar was a simple but well seasoned dish that I enjoyed making, I've made a recipe similar to this one but enjoyed the differences that this one added. Now as anyone can tell you southerners love Deviled Eggs and that happens to be a specialty of mine so I had to try the Deviled Egg Spread and it turned out beautifully. Not only was it easy to make but it truly reminded me of a deviled egg. I'll be turning this spread into sandwiches like the book suggested and can't wait to see what everyone thinks. Now I have a freezer packed full of pecans that I put up last year and I found a fabulous recipe that not only allowed me to use them but brought them to life. The Pecan Cheese Strips were simple to make and are something that can be made ahead of time and frozen. I love this because I can always make several batches, freeze them, and pull them out when needed. When you are making most of the food for a party being able to make something ahead of time is always welcome. The last recipe that I tried was the Bacon Pecan Cheese Ball, just like the deviled eggs, southerners adore a well put together cheese ball. I've made a huge variety of them over the years but never one like this and let me tell you it is one that I will use again and again. Who doesn't love bacon and cheese!!! This was truly a great compilation of recipes that I look forward to making may way through. I'll be testing more as the weeks go by and can't wait to see what catches my taste buds next.

    I received and ARC of this book, all thoughts and opinions are my own.

  • Lisa Ks Book Reviews

    I love appetizers and hor d’oeuvres. They’re my favorite part of a holiday meal or going out to eat. I could make a meal out of them. And sometimes at home, I do. So, I was thrilled to find SOUTHERN SNACKS.

    The first thing I did when I opened this book was look at all the photos. Sadly, there isn’t a photo for every recipe (that’s my hang-up), but the photos that are included made my stomach growl, my mouth water, and my grocery bill go up.

    Throughout chapters for Dips and Spreads, Cheese, Deep-

    I love appetizers and hor d’oeuvres. They’re my favorite part of a holiday meal or going out to eat. I could make a meal out of them. And sometimes at home, I do. So, I was thrilled to find SOUTHERN SNACKS.

    The first thing I did when I opened this book was look at all the photos. Sadly, there isn’t a photo for every recipe (that’s my hang-up), but the photos that are included made my stomach growl, my mouth water, and my grocery bill go up.

    Throughout chapters for Dips and Spreads, Cheese, Deep-Fried morsels, Seafood, Meat, Veggies, Nuts, and Crackers and Biscuits, author Perre Coleman Magness also includes little notes about her life, family, and the southern food that she grew up with. My favorite story is Gas Station Peanut Brittle. It made me smile, and sad at the same time, because I could completely relate with how the author felt.

    Recipes range from simple to elegant, so there’s something for every gathering. Your guests will rave over each platter full of these culinary creations . . . Mississippi Sin, Deviled Egg Spread, Traditional Cheese Straws (yum), Williamsburg Cheese Biscuits, Country Ham Cheesecake, Comeback Sauce, Fried Grits with Tomato-Bacon Jam, Crab Cake Bites with Artichoke Tartar Sauce, Petite Crawfish Pies, Beef Tenderloin with Blue Cheese Biscuits and Green Onion Butter, Bama Wings with White Sauce, Party Tomato Pies, Dilly Beans, Sweet Tea Pecans, Nuts and Bolts, Cornbread Thins, Cocktails Biscuits, and more!

    I’ll be going back and checking out this author’s other cookbooks. If they’re anything like SOUTHERN SNACKS, they’ll be wonderful additions to my cookbook library.

    A note to author Perre Coleman Magness. Ma’am, as wonderful as your recipes are, so too are your reminiscences of your life. What a wonderful book your memories alone would make.

  • Psusan

    Perre Coleman Magness certainly knows his Southern dishes as is evident in Southern Snacks. There are a variety of small delicious bite-size recipes in this book along with some wonderful tales to go with them. I loved the story of Hollywood even though I am not a dill pickle fan.

    The recipes are categorized into groups such as Dips and Spreads; Cheese, Please; Deep-Fried Love; Seafood and Eat It; The Meat of the Matter; The Garden Path; Nuts for Snacks; and Lagniappe. It has been said that here

    Perre Coleman Magness certainly knows his Southern dishes as is evident in Southern Snacks. There are a variety of small delicious bite-size recipes in this book along with some wonderful tales to go with them. I loved the story of Hollywood even though I am not a dill pickle fan.

    The recipes are categorized into groups such as Dips and Spreads; Cheese, Please; Deep-Fried Love; Seafood and Eat It; The Meat of the Matter; The Garden Path; Nuts for Snacks; and Lagniappe. It has been said that here in the South we fry everything, but that chapter is not the longest, but it does have some interesting, mouth-watering recipes such as corn fritters with spicy honey.

    This is a cookbook that any South cook would be proud to own. Buy it for yourself, then give a copy as a gift.

    The publisher through Net Galley provided a digital ARC. I have voluntarily decided to read and review, giving my personal opinions and thoughts.

  • Lizy

    I normally don't review cookbooks, but I tasted the sweet tea brined pork tenderloin with sweet tea mustard and I have to say, it was AMAZING, yall! I also really love that this book mentions good-quality ingredients, like using Duke's mayo (which is the only mayo I will cook with) and Crystal hot sauce-- which is the best, fight me. I can't wait to do more cooking out of this book.

  • Faith

    I don't entertain, and don't cook all that much either, but I do like to look at cookbooks even when I know I'm not going to cook any of the recipes. This book had some tasty-sounding recipes and beautiful pictures but unfortunately not for all of the dishes. (At least the pictures were not in the PDF of the book that I received.) Some of the recipes were adapted from community recipe books. There's a heavy use of cheese, mayo and frying so it's not exactly health food. On the other hand, this i

    I don't entertain, and don't cook all that much either, but I do like to look at cookbooks even when I know I'm not going to cook any of the recipes. This book had some tasty-sounding recipes and beautiful pictures but unfortunately not for all of the dishes. (At least the pictures were not in the PDF of the book that I received.) Some of the recipes were adapted from community recipe books. There's a heavy use of cheese, mayo and frying so it's not exactly health food. On the other hand, this is snack and party food and not designed for your daily diet.

    The recipes are grouped into the following categories: Dips and Spreads; Cheese, Please; Deep-Fried Love; Seafood and Eat It; The Meat of the Matter; The Garden Path; Nuts for Snacks; and Lagniappe. I'll just mention a few of the recipes that drew my attention. Dips include Mississippi Sin which is baked in a hollowed out loaf of French bread until it's gooey. A reimagining of hot spinach dip incorporates collard greens and pimento cheese. Hot Vidalia onion soufflé (which is not really a soufflé) is very simple to make. Carolina caviar is billed as a dip, but this combination of black-eyed peas and corn in a vinaigrette looks more like a salad to me. Cheese recipes include cheese straws, various cheese crisps, biscuits and bars and a savory cheesecake made with country ham.

    Deep-fried recipes include fried dill pickles, fried okra, corn fritters with spicy honey, catfish bites with beer sauce and calas (fried rice fritters) with charred green onion dip. Seafood was represented by crab cake bites with artichoke tartar sauce, citrus pickled shrimp, petite crawfish pies and Cajun popcorn (fried crawfish tails). Meat recipes include sweet tea brined pork tenderloin with sweet tea mustard, sweet and spicy pecan pepper cocktail bacon and cured duck breast with persimmon chutney. Vegetable recipes were a soggy tomato sandwich (seriously, this is just tomato and onion on bread with mayo), squash pancakes with pimento pepper relish, dilly beans and asparagus with lemon chiffon sauce. Nut recipes include tea pecans, barbecue peanuts, southern goat cheese with boiled peanut relish and pecan-stuffed dates wrapped in country ham.

    A lot of the recipes looked interesting, most seemed really easy and not too time consuming and nothing seemed beyond my capabilities.

    I received a free copy of this book from the publisher.

  • Amy

    "Southern Snacks" provides you with an array of appetizers that capitalize on the flavors of southern cooking and often serve them up with just enough of a twist to be something new and different. With each recipe, there are notes about the inspiration or original source for the receipe. Reading through this cookbook, I was immediately making a list of the recipes that I want to make - maybe to take for a next gathering and others to just nibble on through the week.

    As a fan of cucumber & he

    "Southern Snacks" provides you with an array of appetizers that capitalize on the flavors of southern cooking and often serve them up with just enough of a twist to be something new and different. With each recipe, there are notes about the inspiration or original source for the receipe. Reading through this cookbook, I was immediately making a list of the recipes that I want to make - maybe to take for a next gathering and others to just nibble on through the week.

    As a fan of cucumber & herbed cheese tea sandwiches, I look forward to making the Benedictine (cucumber sandwich spread) to change up a tea party menu. The Pecan Cheese Crisps provide an additional flavor note and a different shape for the traditional cheese straw (never fear, a traditional recipe is also included). My "want to make" list also includes Cheddar & Pepper Jelly Crumble Bars; Jezebel Jelly & Cream Cheese; Squash Puppies; Citrus Pickled Shrimp; Beef Tenderloin with Blue Cheese Biscuits & Green Onion Butter; Chafing Dish Tamale Balls; Party Tomato Pies; Zuchinni Cornbread Bites; Overnight Onions and Sweet Tea Pecans.

    Free ARC provided by Netgalley in exchange for an honest review. This tasty cookbook is available on September 10th.

  • Divena

    This book contained some great southern party snacks. Though not the healthiest of choices they seem simple and easy enough to prepare during summer bbq season. The author also provided background on where these recipes originated from and added her own unique twists to some of them. The Collard Green Pimento dip sounds like a must try recipe.

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