Marion Brown's Southern Cook Book Artisan Publishers Pan-Braised Spareribs

Pan-Braised Spareribs

dynamic culinary photography that captures the chef's bad boy rock-and-roll style

"[An] essential guide to cooking by ingredient

Author: Ryan Boudreaux

and the chef-owner of three nationally lauded restaurants in New Orleans

Marion Brown's Southern Cook Book Artisan Publishers Pan-Braised SpareribsAuthor: Marion Brown With sales of more than one half million copies since its original publication in 1951, Marion Brown's Southern Cook Book is one of the most popular regional cookbooks available. Here are nearly 1,000 recipes from the South's finest kitchens treasured old recipes from southern households, favorite dishes from hotels and restaurants with a tradition of Southern cuisine, and newer recipes that take advantage of prepared products.