Southern Soups and Stews: More than 75 Recipes, from Gumbo and Burgoo to Etouffee and Fricassee 

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This book shares the stories and recipes behind the most wonderful, enduring, satisfying, delicious, and celebrated dishes on the Southern table. Nancie's dedication to tracking down the origins and meaning of classic dishes from Kentucky burgoo and Creole gumbo to Cajun jambalaya, Charleston-style she-crab soup, hoppin' john, Carolina seafood muddle, and two kinds of chicken and dumplings. Gorgeous photographs enliven the book, thanks to the incredible visual genius of Leigh Beisch and her amazing team. (They brought Nancie's last book "Southern Pies", to life in an equally splendid way. Nancie wants you to cook and find success and delight doing so, so her recipes serve everyday cooks and eaters.

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