"Duke's Mayonnaise" is definitely royalty here in the South--we call it "may-nayze". I love it because it doesn't break down and get "soupy" when you use it in chicken salad, macaroni salad, potato salad, and so many other dishes. It has lots of uses in different types of cooking, and they are all delicious. In "The Duke's Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment" by Ashley Strickland Freeman you'll find traditional favorites, new flavor combinations and cooking techniques, and a history of the Duke's brand. You'll enjoy reading the foreword from Southern Cooking expert Nathalie Dupree, the welcome note from Duke's, and the introduction form the cookbook author Ashley Strickland Freeman, who also offers tips on how to make the best use of the book. Already rich in eggs and oil, mayonnaise is a helpful cooking ingredient which adds taste, texture, and moistness to foods. The recipes here range from Breakfast & Brunch, Lunch, Dinner, Sides & Snacks, and on through to Desserts. Each of the recipes includes an interesting "tasty tidbit" of information. Here are some of the wonderful recipes you will find: "Secret-Ingredient Scrambled Eggs"; "Pimento Cheese"; "Easy Buttermilk Biscuits"; "Bananas Foster Bread"; "Cinnamon Rolls with Cream Cheese Glaze"; "Ultimate Grilled Sandwiches with Quick Tomato Soup"; "Mile-High Bacon Cheeseburgers with Burger Sauce"; "Skillet Chicken Parmesan"; "Cottage Pie": "Nashville Hot Chicken and Buttermilk Cornbread Waffles"; "Confetti Coleslaw"; "Smoked Gouda, Cheddar, and Parmesan Mac 'n' Cheese"; "German Potato Salad"; "Loaded Twice-Baked Potatoes"; "Triple Chocolate Mousse Cake"; and many more delights.

Book Copy Gratis Grand Central Publishing ( )