Classical Southern Cooking
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Classical Southern Cooking

by Damon Lee Fowler
     
 

Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in

Overview

Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.

Product Details

ISBN-13:
9781423602255
Publisher:
Smith, Gibbs Publisher
Publication date:
09/01/2008
Pages:
432
Product dimensions:
9.74(w) x 8.42(h) x 1.44(d)
Age Range:
18 Years

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.

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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