PIMENTO CHEESE: THE COOKBOOK: 50 RECIPES FROM SNACKS TO MAIN DISHES INSPIRED BY THE CLASSIC SOUTHERN FAVORITE

Book ID/图书代码： 06840014B72452

English Summary/英文概要： No party, picnic, or tailgate is complete without the southern favorite that is taking the north by storm--pimento cheese. Now, the creator of popular blog The Runaway Spoon has written the definitive work on the joys of making and cooking with pimento cheese--and not just the kind you spread on crackers. You’ll find recipes for spicing up the basic, no-frills version, but also recipes that incorporate those brilliant flavors into dishes for every time of day. With over 50 recipes and full color photographs throughout you can start with a breakfast of Pimento Cheese Popovers stuffed with scrambled eggs, or plan a nice brunch served with Pimento Cheese Waffles with Pimento Syrup and Bacon. Invite the neighbors over for Pimento Shrimp and Cheddar Grits or Cheddar Gnudi with Pimento Romesco. And serve it all with some Pimento Cheese Green Beans on the side. Authoritative, creative, and amusing, and peppered with anecdotes and lots of useful hints and tips, Pimento Cheese explores the myriad ways to prepare this humble--and essential--Southern staple.

Chinese Summary/中文概要： 没有聚会，野餐或完全没有南部最喜欢的食物，只有来自北方的风暴——甘椒树奶酪。现在，流行博客“失控的勺子”的创造者写了带有乐趣的以甘椒树奶酪为原料烹饪的权威著作——不仅仅是涂在饼干上。你不仅会找到朴实无华的版本，还有那些一天到晚都可以制作的华丽可口的食谱。超过50道食谱和全彩色照片贯穿全书，你可以吃塞满炒蛋的甘椒树奶酪泡芙早餐，或计划一个完美的甘椒树奶酪搭配薄饼香果糖浆和培根的午餐。邀请邻居来品尝西班牙甘椒虾和切达奶酪粗燕麦，或者搭配甘椒树奶酪的干酪。并且在一面放上甘椒树奶酪绿色青豆。《甘椒树奶酪》是权威性的，创造性的和有趣的，并且充满轶事和大量有用的提示和技巧，它探讨了无数种制作这种不起眼的南部主要的美食的方法。（LNL）

Awards/获奖情况：“南方人都知道甘椒树奶酪是人类存在的真正乐趣。现在，佩列·科尔曼·麦格尼斯通过给予厨师自己的圣经传播了烹饪方法。你会想制作出书中的每一种方法…在研读完每一种方法后，我所能想到的只有“我怎么没想到呢？”，我们应该麦格尼斯女士所做的一切。”——朱丽亚，《但是妈妈总是把伏特加酒倒进她的桑格利亚汽酒和火腿饼干中》和《女式礼服和其他南部习俗》的作者

“令人垂涎的照片和独特而简单的食谱，《甘椒树奶酪》：该食谱肯定会成为这种南方美味的所有粉丝的最后选择。“——娜塔丽，《掌握南方烹饪的艺术》的作者，以及PBS，食物网和TLC烹饪节目主持人

"Southerners have always known that pimento cheese is one of the true joys of human existence. Now, Perre Coleman Magness spreads the love by giving the stuff its own bible. You’ll want to make every incarnation in the book...After poring over every recipe, all I could think was, ’Why didn’t I think of that?’ We should all be grateful that the enterprising Ms. Magness did.” --Julia Reed, author of But Mama Always Put Vodka in Her Sangria and Ham Biscuits, Hostess Gowns and Other Southern Specialties

“With its mouthwatering photographs and unique yet simple recipes, Pimento Cheese: The Cookbook is sure to become the last word for all fans of this delicious Southern treat.” --Nathalie Dupree, author of Mastering the Art of Southern Cooking and PBS, Food Network, and TLC cooking show host

About the Author/作者介绍： 佩列·科尔曼·麦格尼斯是厨师和主要关注南方创意食谱的网站“失控的勺子“背后的作者。她的作品也出现在“美味孟菲斯”，“秋葵”，南部食品和饮料博物馆杂志“以及”基督教科学箴言在线杂志上。佩列科尔曼研究了世界各地的食物和烹饪，主要是通过吃和认真研究伦敦，摩洛哥，泰国和墨西哥的蓝带。但她的厨房选择是在孟菲斯的田纳西州，她的烹饪和大多数人一样，尝试用独特而实用的观念。

PERRE COLEMAN MAGNESS is the cook and writer behind the website The Runaway Spoon, which focuses on creative recipes with a Southern slant. Her work also appears in Edible Memphis, OKRA: The Magazine of the Southern Food and Beverage Museum and The Christian Science Monitor Online. Perre Coleman has studied food and cooking around the world, mostly by eating, but also through serious study at Le Cordon Bleu in London and in Morocco, Thailand, and Mexico. But her kitchen of choice is at home in Memphis, Tennessee, cooking like most people, experimenting with unique but practical ideas.

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