Nancie McDermott, “Southern Pies”, 2010 was the topic of an earlier blog post.
TABLE OF CONTENT.
Introduction.
Chapter 1. “Gumbos“.
Chapter 2. “Brunswick Stews, Kentucky Burgoo, and Hunter’s Stew“.
Chapter 3. “Shrimp and Crab, the Beautiful Swimmers“.
Chapter 4. “Shellfish Stews, Fish Muddle,and Chowders“.
Chapter 5. “Hearty Bowls of Chicken, Beef & Pork“.
Chapter 6. “Dumpling: Satisfying Substance in a Bowl“.
Chapter 7. “Field Peas and Garden Beans (Fresh & Dried)“.
Chapter 8. “Vegetables in the Stewpot (All Year Long)“.
Chapter 9. “Basic Recipes and Accompaniment“.
Here I presented: Nancie McDermott, “Southern Soups & Stews”, 2015. SUMMARY.
The cookbook contains over seventy-five (75) recipes; and, the cookbook is one-hundred (180) pages. There are thirty (30) recipe photographs in the cookbook; and, the quality of the photography is excellent. The photograph of the “Indoor Kitchen Burgoo” on page forty-five (45) is shown BELOW.
“Kentucky Burgoo” in my opinion originated in Owensboro, Kentucky; and, “Kentucky Burgoo” consists of four (4) meats:
1. Boneless Beef.
2. Boneless Pork.
3. Boneless Lamb.
4. Bone-In Chicken.
The soup-base of “Kentucky Burgoo” is whole, peeled Tomatoes.
The five (5) “mixed vegetables” must include:
1. Large Lima Beans (Butterbeans).
2. Chopped Potatoes.
3. Chopped Onions.
4. Kernel Corn.
5. Sliced Okra.
The RULES of four (4) meats, and five (5) vegetables in the tomato-base of the soup is given in “Indoor Kitchen Burgoo” on pages 43 – 45.
This is a Owensboro, Southern-Kentucky recipe; and, not a Louisville, Northern-Kentucky recipe version of Burgoo.
The book worthy of serious consideration of all interested in Southern cooking.
Nancie McDermott, “Southern Cakes”, 2007 was the topic of an earlier blog blog .
