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Cooking in the South with Johnnie Gabriel [Hardcover]

By Johnnie Gabriel (Author)
Our Price $ 21.24  
Retail Value $ 24.99  
You Save $ 3.75  (15%)  
Item Number 93299  
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Item Specifications...

Pages   256
Est. Packaging Dimensions:   Length: 9.1" Width: 7.1" Height: 1"
Weight:   1.85 lbs.
Binding  Hardcover
Release Date   Sep 16, 2008
Publisher   Thomas Nelson
ISBN  1401604056  
EAN  9781401604059  


Availability  0 units.


Item Description...
Overview
Johnnie Gabriel, cousin of renowned cook Paula Deen, presents delectable, enticing Southern dishes from her Atlanta restaurant and bakery, Gabriel's Desserts, recipient of numerous accolades and plaudits. Johnnie Gabriel began her restaurant career in 1989, when she baked and sold desserts from home to supplement her income. In 1996, Johnnie and her husband Ed made the decision to go into the baking/catering/restaurant business full time and opened Gabriel's Desserts in Marietta, Georgia. Mouthwatering sweets and savory Southern cooking-the vegetables are a favorite-have earned the restaurant four Best of Atlanta awards. Recipes include: Peach Pound Cake Lemon Bars Pork Tenderloin with BBQ Sauce Smothered Chicken Broccoli and Raisin Salad Creamed Corn Fried Okra Hashbrown Casserole

Publishers Description
Johnnie Gabriel, cousin of renowned cook Paula Deen, presents delectable, enticing Southern dishes from her Atlanta restaurant and bakery, Gabriel's Desserts, recipient of numerous accolades and plaudits.

Johnnie Gabriel began her restaurant career in 1989, when she baked and sold desserts from home to supplement her income. In 1996, Johnnie and her husband Ed made the decision to go into the baking/catering/restaurant business full time and opened Gabriel's Desserts in Marietta, Georgia. Mouthwatering sweets and savory Southern cooking-the vegetables are a favorite-have earned the restaurant four Best of Atlanta awards. Recipes include:

  • Peach Pound Cake
  • Lemon Bars
  • Pork Tenderloin with BBQ Sauce
  • Smothered Chicken
  • Broccoli and Raisin Salad
  • Creamed Corn
  • Fried Okra
  • Hashbrown Casserole


Buy Cooking in the South with Johnnie Gabriel by Johnnie Gabriel from our Christian Books store - isbn: 9781401604059 & 1401604056

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More About Johnnie Gabriel

Register your artisan biography and upload your photo! Johnnie Gabriel started baking cakes alongside her grandmother as a young girl in south Georgia. Today, Johnnie is known as Atlanta's "Cake Lady" for her mouth-watering red velvet cupcakes, award-winning wedding cakes, and other delectable desserts. In 1996, Johnnie and Ed Gabriel expanded their successful dessert business into Gabriel's Restaurant and Bakery, a popular restaurant serving homemade southern comfort food for breakfast, lunch, and dinner.

Johnnie Gabriel was born in 1945.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [9481  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > South   [315  similar products]



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Reviews - What do our customers think?
Georgia on my mind........  Mar 11, 2010
I live in Georgia, and I have eaten at Johnnie Gabriel's restaurant in Marietta and at Paula Deen's restaurant in Savannah. The food at Johnnie Gabriel's restaurant is better...........and her cookbook is great. The recipes include Southern cooking and American food......there's something for all cooks.

Her cakes are legendary in my area of Georgia.....comprising NW Georgia and the Atlanta area. Want her cakes at your wedding? Book the cake a year in advance.......they're that much in demand.



 
Recipes have typos!  Mar 5, 2010
So far I have tried two of the recipes from this cookbook, and both dishes turned out wonderfully. The caveat, however, is that both recipes contained typos. The ingredient list for the casserole I made lists milk as an ingredient. However, the recipes never instructs the reader what to do with the milk! The pasta dish I made called for 3 OZ. of olive oil to saute garlic! The recipe should have read 3 tablespoons of olive oil. If you are savvy enough to ignore or correct mistakes, then the book contains some great recipes, but I personally found the typos disappointing...
 
Cooking in the South with Johnnie Gabriel  Jan 27, 2010
This is a great little book with basic southern recipes. The pictures of the finished recipe makes your mouth water just looking at them. I bought this for my granddaughter so she would always have recipes for some of our favorite foods. I recommend this book to everyone - even if you don't cook it is interesting reading.
 
We must be cousins!  Jan 21, 2010
Cooking in the South is one of the best regional cookbooks it has been my pleasure to come across in quite some while. Johnnie Gabriel has done a bang-up job of explaining Southern culture while she gives us absolutely 100% authentic recipes for old favorites and standbys that have formed the back-bone of Southern cooking across the region for many a decade.

The first recipe I happened on the very second that I opened the book was my mother's recipe for Pear Honey - which we've been making in my family for more than 60 years now. If you've never had Pear Honey, you must try it - easy to make almost any time of the year and simply luscious. Whether it is the Cheese Straws that no good Southern girl of any age would consider throwing a shindig without, or the Pimiento Cheese we all adore so much, the Pound Cake with Caramel frosting or the Key Lime Pie, every single bite is authentic - right down to that Vanilla Ice Cream that we cranked up every Sunday afternoon when I was a girl, the one my kids still produce today.

Don't think Johnnie's little book is all "old" recipes though. I found a wealth of new things to try - a Southewestern Chicken Soup, White Chili, a recipe for the Best Salmon You'll Ever Eat and one I can't wait to try - Roasted Carrot Souffle.

Johnnie Gabriel - Bless Your Heart!

PS - The dessert section is not skimpy either!

 
Easy down to earth recipes  Sep 12, 2009
Liked the idea that these are recipes that most "regular" Americans would fix to eat. Recipes are not complicated and are very flavorable.
 

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