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Learn to Cook 25 Southern Classic 3 Ways


 

by Jennifer Brule´

Available September, 2016

Click Here To Pr-Order

 

 

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Learn to Cook 25 Southern Classic 3 Ways


 

by Jennifer Brule´

Available September, 2016

Click Here To Pr-Order

 

 

 

Jennifer Brulé is on a mission, southern style, to teach people to cook. Her method? Master twenty-five classic southern dishes, and then...using similar ingredients, cooking techniques or both...make two variations, one contemporary and one inspired by international tastes.

Click Here For The Book Trailer

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Classic


Classic


 

The beauty of her approach is that it reflects how people really do learn to cook, resourcefully, creatively, and joyfully. Savor the Classic Chicken and Dumplings and next find yourself cooking Vegetarian Mushroom Stew with Sweet Potato Dumplings before whipping up Hungarian Chicken Paprikash with Dumplings.

 
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Contemporary


Contemporary


 

Featuring step-by-step instructions designed to teach basic cooking techniques, Brulé shows cooks how to whisk, chop, slice, simmer, sauté, fry, bake, and roast their way to seventy-five wonderfully tasty dishes. The contemporary versions incorporate especially wholesome elements, such as unrefined grains and healthier fats, while the international versions offer popular global tastes. Color photographs of each dish illustrate the wide array of meats and fish, vegetables, side dishes, and desserts that can soon be on your table.

 
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International


International


"No other book does quite what Learn to Cook 25 Southern Classics 3 Ways does. Jennifer Brulé's expertly combined mix of informative recipes and entertaining storytelling is perfect for beginning cooks and adventurous chefs. Like getting instructions from a patient friend who is happy to walk you through the process in a way that makes each recipe feel completely manageable."

-- Sarah Crosland, author of Food Lovers' Guide to Charlotte: The Best Restaurants, Markets & Local Culinary Offerings

"At Kindred, we love taking classic southern techniques and ingredients and putting them through the lens of other cultures and flavors. In her cookbook, Jennifer Brulé does this in a way that is so approachable and friendly to the home cook. Her versatility and knowledge as a chef are on display here--and what shines through is her fun, affable personality and keen ability to connect with cooks of all levels."

-- Joe Kindred, Chef at Kindred Restaurant, Davidson, North Carolina

"Jennifer Brulé beautifully proves a culinary principle that many of us intuit but rarely see so well explained: the universality of certain cooking methods that exists at the heart of so many regionally beloved dishes. She deliciously shows us that, in cooking, we can think universally yet act either locally or globally. Options--I love options!"

-- Peter Reinhart, author of The Bread Baker’s Apprentice and Chef Instructor at Johnson & Wales University

"A winner! Jennifer Brulé is a witty storyteller whose fresh take and distinct voice stands out among contemporary southern cooking teachers-turned-authors. Her cookbook has clear, step-by-step instructions for making a great traditional southern dish, followed by two tasty variations. Wonderful for the novice cook yet contains techniques and useful tips that even a pro will learn from."

-- Susan Puckett, author of Eat Drink Delta