The Duke's Mayonnaise Cookbook
75 Recipes Celebrating the Perfect Condiment
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5.0 • 1 Rating
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- $14.99
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- $14.99
Publisher Description
Celebrate the South's favorite mayonnaise and learn how to cook with it in new delicious ways with this cookbook from food writer and Duke's lover Ashley Freeman.
Mayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north.
The Duke's Mayonnaise Cookbook will show you how to make the most delicious chicken salad or deviled eggs—and introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.
The Duke's Mayonnaise Cookbook is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with stories and testimonials from beloved well-known chefs and food writers, The Duke's Mayonnaise Cookbook is a must-have book for loyal fans and newcomers alike.
PUBLISHERS WEEKLY
"From breakfast to dessert, Duke's is my secret ingredient for amazing recipes," writes recipe developer Freeman in this cheerful debut that celebrates, without feeling gimmicky, Duke's Mayonnaise the popular Southern condiment that originated in South Carolina. The recipes include such classics as crab and lobster rolls, deviled eggs, and potato salad, but there are also plenty of surprises as well, among them peppermint fudge brownies, grilled rosemary-dijon pork chops, and miso-mayo-glazed salmon. An avid traveler, Freeman has developed some recipes based on places she's visited, most notably a pork banh mi with spicy sriracha-mayo, rosemary French fries with aioli (mayo, lemon juice, Dijon mustard, garlic), and Thai turkey lettuce wraps with creamy peanut sauce. The recipes are easy to follow and filled with helpful tips she adds baking soda to boiling water so hard-boiled eggs are easier to peel, places corn in the center of a Bundt pan to easily cut kernels off the cobs for making hush puppies, and lets potatoes cool completely before cutting them for a salad to prevent mushiness. Whether readers are mayonnaise aficionados or need inspiration to create flavorful foods with this pantry staple, this useful guide will not disappoint.
