Craig Claiborne's Southern Cooking

Overview


Craig Claiborne, world traveler, iconic New York Times food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne’s cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book.

As John T. Edge and Georgeanna Milam note in their foreword, Claiborne, a native of the Mississippi Delta, had a love of southern food that ran deep and wide, spanning Cajun, Creole, Tex-Mex, and other ...

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Overview


Craig Claiborne, world traveler, iconic New York Times food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne’s cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book.

As John T. Edge and Georgeanna Milam note in their foreword, Claiborne, a native of the Mississippi Delta, had a love of southern food that ran deep and wide, spanning Cajun, Creole, Tex-Mex, and other regional cuisines. Included are more than three hundred favorite recipes--from Claiborne’s own kitchen, from his mother’s Mississippi boardinghouse, and from some of the South’s best cooks, including Bill Neal, Edna Lewis, and Paul Prudhomme. He introduces many of the dishes with comments and notes on their history, their evolution over the years, and his favorite versions; he also includes instructions on preparation and serving. Throughout, Claiborne remembers the many southern classics of his childhood, such as fried catfish and beaten biscuits and Smithfield ham.

“Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi and environs,” wrote Claiborne, “and [to] be regaled, as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing (that’s what we call vinaigrette sauce), and to top it all off with a wedge of freshly baked pecan pie.”

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Editorial Reviews

From the Publisher

"Claiborne admires a good story and a good meal. And his mostly  nostalgic, comforting view of southern food is as it should be. Instead  of creating stir-fries of collards or fried chicken calzones he sticks  to the basics. . . . Mr. Claiborne's collection is one the  Southern-starved cook will reach for—recipes that stand the test of  time."—Florence Fabricant, New York Times

"Craig Claiborne was the most important of all food giants."--Jacques Pepin

"Craig Claiborne's perspicacity as a journalist and a tastemaker were matched only by his generosity of spirit. A man who seemed perpetually on the go, he always made time to mentor younger colleagues like me—and I am immeasurably richer for it."--Bryan Miller, author of New York Times Guide to Restaurants in New York City

"Secure in his cooking skill and native Southernness, Claiborne also concocts Southern-style food, like catfish fillets in white-wine sauce. From the traditional to the original, these lucid, flavorful recipes will be welcomed by Claiborne's substantial following and by fans of regional American cooking."--Publishers Weekly

"He made food respectable"--Julia Child

"He is at once the great sensualist about food, fussing over its taste, texture, aroma and appearance . . . and a great democrat, ensuring that however complicated the cuisine that arrives on the table, the directions that put it there are always easy to follow.”--Metropolitan Home

"Craig recognized some of the wonderful regional foods and cooks coming from the South and brought them into the limelight, which nobody else had done."--Florence Fabricant

"Anyone who is even slightly serious about what goes into his mouth owes a boundless debt to Craig Claiborne for his passionate celebration of fine dining."--Gael Greene

Publishers Weekly - Publisher's Weekly
The New York Times food columnist and veteran cookbook author offers a selection of Southern fare that runs the gamut from his mother's triple-tiered gelatin mold, circa 1930, to Paul Prudhomme's contemporary Cajun popcorn. Cheese-and-grits casserole, boiled pigs' feet, chicken-and-sausage gumbo, hush puppies and shrimp Creole offer glimpses of traditional cuisine. There's even a recipe for arm-wrenchingly authentic beaten biscuitswisely followed by a food-processor version. Although the collection emphasizes the Southeast, dishes like fajitas, chilies rellenos, pozole and pico de gallo introduce Tex-Mex and Southwestern flavors. Secure in his cooking skill and native Southernness, Claiborne also concocts Southern-style food, like catfish fillets in white-wine sauce. From the traditional to the original, these lucid, flavorful recipes will be welcomed by Claiborne's substantial following and by fans of regional American cooking. BOMC/Cooking & Crafts Club main selection; BOMC alternate. (September)
Library Journal
Southern cooking is the ``vastest and most varied of all traditional and regional cooking in this country,'' Claiborne states. Soul food, Creole, Cajun, Tex-Mex, and barbecue are delicious subdivisions. Claiborne has written close to 20 cookbooks, and the clarity of his recipes and the acumen of his mind and tastebuds is unquestionable. Cheese-straws, Cajun popcorn, Jeff Davis pie, North Carolina chopped barbecue sandwich, it's all mouthwatering. Major recipes are presented in several versions. This is a fine selection, arranged by course, from a region which is the subject of scores of specialty recipe collections. Highly recommended. SP
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Product Details

  • ISBN-13: 9780820343341
  • Publisher: University of Georgia Press
  • Publication date: 4/1/2012
  • Pages: 392
  • Sales rank: 817,514
  • Product dimensions: 7.00 (w) x 8.80 (h) x 1.00 (d)

Meet the Author


Craig Claiborne’s many books include The New York Times Cookbook, The New New York Times Cookbook, and Craig Claiborne’s Gourmet Diet. Claiborne received the James Beard Foundation Lifetime Achievement Award in 1992. John T. Edge is the director of the Southern Foodways Alliance. His many books include Southern Belly. Georgeanna Milam, a native of Mississippi, is a master’s candidate in southern studies at the University of Mississippi, where she is writing a thesis on Craig Claiborne.
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Table of Contents


Foreword
Introduction
Appetizers and First Courses
Eggs and Luncheon Dishes
Soups
Fish and Shellfish
Poultry
Meat
Vegetables
Side Dishes
Breads and Batters
Sauces and Stocks
Desserts and Candy
Index
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