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The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah

The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah Plastic comb - 2001

by Deen, Paula

  • Used
  • Good

Description

Random House Trade Paperbacks, 2001. Plastic Comb. Good. Disclaimer:Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Details

  • Title The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah
  • Author Deen, Paula
  • Binding Plastic Comb
  • Edition Later Printing
  • Condition Used - Good
  • Pages 272
  • Volumes 1
  • Language ENG
  • Publisher Random House Trade Paperbacks, New York
  • Date 2001
  • Bookseller's Inventory # G0375758364I3N00
  • ISBN 9780375758362 / 0375758364
  • Weight 0.94 lbs (0.43 kg)
  • Dimensions 9.16 x 6.42 x 0.88 in (23.27 x 16.31 x 2.24 cm)
  • Library of Congress subjects Cookery, American - Southern style, Cookery - Georgia - Savannah
  • Dewey Decimal Code 641.597

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Summary

The Lady & Sons, Too! is a brand-new collection of recipes from Paula Deen, owner of Savannah's Lady & Sons restaurant and one of QVC's all-time bestselling cookbook authors. In addition to featuring 315 new Southern recipes, this book has thirty-two more helpful kitchen hints from "the Lady" and a whole new chapter featuring introductions and recipes from some of Paula's friends in Savannah, including three recipes from John Berendt's mother! The Lady & Sons, Too! makes a tempting addition to any cookbook collection or a great gift for friends.From the Trade Paperback edition.

From the publisher

Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah's historic district and specializes in Souther cooking. Deen is the author of The Lady & Son's Savannah Country Cookbook and is a regular guest on QVC.

Categories

Excerpt

Polynesian Chicken Wings

3 pounds chicken wings
1 cup pineapple preserves
1/2 cup sherry
1/2 cup frozen orange juice concentrate
1/2 cup soy sauce
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon ground ginger


Chop off the wing tips; discard them, or save them for making soup. Cut each wing into 2 pieces. Place the wings in a glass baking dish. Combine the remaining ingredients and pour this mixture over the wings. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Remove the chicken wings from the marinade and place them in a shallow pan (a jelly-roll pan is perfect). Pour 1 cup marinade liquid over. Bake for 1 hour.

Media reviews

“I normally don’t gobble my food. . . . But during a mid-November lunch in Savannah, Georgia, I shamefully lost control. And wound up ingesting my meal of the year. . . . Paula Deen’s home-style Southern menu at The Lady & Sons turned me into a ravenous beast unminded of manners, cholesterol, North-South diplomacy, and the dropped jaws of my companions. . . . If someone had reached for my plate, he’d have lost a limb.”
–Jerry Shriver, USA Today


From the Hardcover edition.

About the author

Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah's historic district and specializes in Souther cooking. Deen is the author of" The Lady & Son's Savannah Country Cookbook" and is a regular guest on QVC.