Deep South Parties or How to Survive the Southern Cocktail Hour without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie

By Robert St. John

Executive chef and owner of several restaurants in Hattiesburg and Meridian, Mississippi, St. John also writes a syndicated food/humor column. With recipes like Sweet Potato Nachos with Boursin, Pecans, and Roasted Red Pepper; Crabmeat Won Tons with Sweet Chili Pepper Sauce; and Bourbon Pecan Truffles, this is entertaining with a Southern flair.

2006
272 pages
ISBN: 1-4013-0840-6

Hardcover: $19.95