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Classical Southern Cooking

Overview

"Damon Fowler's wit and wisdom amplify the basis of Southern cooking, keeping it current and alive."
-Nathalie Dupree, author, Shrimp and Grits

"The best cooking is always that which tastes of real lives lived in real places. It is those timeless flavors that Damon Lee Fowler brings us in recipes that are savory even just to read. Whatever food language you cook in-Italian, French, Mexican, or Swahili-you'll enjoy having this great book."
-Marcella Hazan, author, Essentials of ...

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Overview

"Damon Fowler's wit and wisdom amplify the basis of Southern cooking, keeping it current and alive."
-Nathalie Dupree, author, Shrimp and Grits

"The best cooking is always that which tastes of real lives lived in real places. It is those timeless flavors that Damon Lee Fowler brings us in recipes that are savory even just to read. Whatever food language you cook in-Italian, French, Mexican, or Swahili-you'll enjoy having this great book."
-Marcella Hazan, author, Essentials of Classic Italian Cooking

"Fowler is the quintessential historian of all things southern and culinary. His dedication to research is breathtaking and his writing brims with grace and humor. This splendid new edition of Classical Southern Cooking belongs in every kitchen-southern and non-southern. Grab it before it sells out!"
-Jean Anderson, author, A Love Affair with Southern Cooking

"Whether he is fleshing out the timeless traditions of the past, tracking down the best pecans, butter beans, and peaches, or adding new dimension to Carolina pilau, fried sweet potatoes, and fruit cobblers, Damon Fowler is one of the deans of Southern cookery, history, and culture. Everything about this comprehensive book is genuine, heartfelt, and, indeed, mouthwatering-a true celebration of America's finest and most exciting cuisine."
-James Villas, author, The Glory of Southern?Cooking

"This is it: the real thing, the genuine article, the way it is and was and hopefully ever shall be. Cookbooks with this broad a scope are few and far between; this refined and honest; almost non-existent. What's more, culinary writing like this (with a sense of humor to boot) is unheard of. Damon Lee Fowler's Classical Southern Cooking is truly the celebration it claims to be." -John Martin Taylor, author, Hoppin' John's Lowcountry Cooking

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Product Details

  • ISBN-13: 9781423602255
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/1/2008
  • Pages: 432
  • Product dimensions: 9.74 (w) x 8.42 (h) x 1.44 (d)

Meet the Author

Damon Lee Fowler is a nationally respected authority on the history of Southern foodways. He has authored six critically acclaimed cookbooks including The Savannah Cookbook and New Southern Baking, has edited and annotated three facsimile reprints of important American cookbooks, and was editor and recipe developer for the Jefferson Foundation's first Monticello Cookbook, Dining at Monticello. His work has appeared in Food & Wine, Relish, and Charleston Magazine. He lives in Savannah, Georgia, where he teaches cooking and is the feature food writer for the Savannah Morning News.

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Read an Excerpt

This is a story, told by way of recipes and a few ramblings, about a particular period in the history of a remarkable and uniquely American cuisine: the cooking of the South during the first half of the nineteenth century. I call it Classical Southern Cooking because this period was a kind of golden age for Southern cooking in much the same way that the fifth century BC (the original "classical" age) represented a pinnacle of artistic achievement in ancient Greece-and not because it has anything to do with music.

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Table of Contents

Acknowledgments 8

Preface 11

Introduction: Understanding Southern Cooking 13

Chapter 1 The Classical Southern Kitchen 25

Chapter 2 Beverages 55

Chapter 3 Dishes For Teas, Receptions, and In-Betweens 67

Chapter 4 Soups 79

Chapter 5 Savory Sauces 109

Chapter 6 Fish and Shellfish 123

Chapter 7 Poultry and Game 143

Chapter 8 Meats 171

Chapter 9 The Southern Way with Vegetables 205

Chapter 10 Salads 269

Chapter 11 Grits, Rice, and Noodles 283

Chapter 12 The Southern Baker's Art 303

Chapter 13 Desserts 365

Chapter 14 Conserves 381

Bibliography 397

Index 409

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