[KUS]⇒ Libro Gratis 101 Things to Do with Grits Harriss Cottingham 9780941711890 Books

101 Things to Do with Grits Harriss Cottingham 9780941711890 Books

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101 Things to Do with Grits Harriss Cottingham 9780941711890 Books

I have to say that grits are a very versatile food and is much more than just a breakfast side item. In addition, grits aren't only something that "southerners" eat. It is as much of a staple as pasta, rice or potatoes. This book "101 Things to do with Grits" is an awesome cookbook. The recipes all use grits as a base and range from breakfast and appetizers to entrees and desserts. I cannot comment on the dessert grits, because I haven't made any of these dishes at this point in time. Yet they look really good.

I have really gotten some great ideas from this book. Many of the recipes I follow very strictly and other recipes I "doctor up". For instance, "Black & Blue Grits" has the main base of Worcestershire sauce and blue cheese. This dish is to be served along side steak. Well when I made these grits I added shallots. The recipe didn't call for shallots, but really added a great flavor.

My only complaint about this book is that many of the recipes need to be made after the "Basic Grits" are made. The "Basic Grits" are just foundation recipes. They are provided in the book, but as a cook is trying to make "Roasted Corn & Sun-Dried Tomatoes Grits" (for instance) he/she will find themselves turning back to page 12 to find the basic recipe for "White Stone-Ground Grits". This exercise can become tedious, however after one has prepared several dishes the concept is sort of grasped. At least the book has a spiral bind.

The other thing I find strange is that many of these "Basic Grits" recipes call for heavy cream. I don't know about anyone else, but if butter and milk are used in these formulas there is no need for "heavy cream". Heavy cream has a strong flavor and when used in addition to butter or milk it just entices a heart attack. Not to mention that cheese, bacon, olive oil and egg (among other fatty foods) are utilized in many recipes. So needless to say, I skip the heavy cream in any of the dishes I make and the grits still tastes good.

Overall this is a great book for a novice cook or a very "seasoned" chef. I love the different ideas that are centered on one food item. I highly recommend this book. I have several other cookbooks in the "101 Things to do with..." and they are also excellent


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101 Things to Do with Grits Harriss Cottingham 9780941711890 Books Reviews

This was bought as a gift for a friend - they loved it!!! Thank You!!!
Got this because just moved to the south and grits are big here. Wanted to try grits in different ways, did try a few recipes and great easy grits to make
Yummy!!!
I bought a bunch of grits on our recent trip to SC, and also bought this book to give along as a gift. It has some interesting recipes in it.
Being a Yankee in the South is difficult to understand the diversity of the grit! This book puts perspective to the ways this simple item can be much more appealing. In a time when money counts, it's knowing how to save money and produce exciting meals at minimal cost!
Bought this for my middle daughter. She called to thank me, she said it was the cutest cookbook ever. She certainly likes it! Fast shipping from third party seller!
101 things to do with grits recipies
I have to say that grits are a very versatile food and is much more than just a breakfast side item. In addition, grits aren't only something that "southerners" eat. It is as much of a staple as pasta, rice or potatoes. This book "101 Things to do with Grits" is an awesome cookbook. The recipes all use grits as a base and range from breakfast and appetizers to entrees and desserts. I cannot comment on the dessert grits, because I haven't made any of these dishes at this point in time. Yet they look really good.

I have really gotten some great ideas from this book. Many of the recipes I follow very strictly and other recipes I "doctor up". For instance, "Black & Blue Grits" has the main base of Worcestershire sauce and blue cheese. This dish is to be served along side steak. Well when I made these grits I added shallots. The recipe didn't call for shallots, but really added a great flavor.

My only complaint about this book is that many of the recipes need to be made after the "Basic Grits" are made. The "Basic Grits" are just foundation recipes. They are provided in the book, but as a cook is trying to make "Roasted Corn & Sun-Dried Tomatoes Grits" (for instance) he/she will find themselves turning back to page 12 to find the basic recipe for "White Stone-Ground Grits". This exercise can become tedious, however after one has prepared several dishes the concept is sort of grasped. At least the book has a spiral bind.

The other thing I find strange is that many of these "Basic Grits" recipes call for heavy cream. I don't know about anyone else, but if butter and milk are used in these formulas there is no need for "heavy cream". Heavy cream has a strong flavor and when used in addition to butter or milk it just entices a heart attack. Not to mention that cheese, bacon, olive oil and egg (among other fatty foods) are utilized in many recipes. So needless to say, I skip the heavy cream in any of the dishes I make and the grits still tastes good.

Overall this is a great book for a novice cook or a very "seasoned" chef. I love the different ideas that are centered on one food item. I highly recommend this book. I have several other cookbooks in the "101 Things to do with..." and they are also excellent