Fred Thompson?s Southern Sides: 250 Dishes That Really Make the Plate

Overview

Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating ...

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Fred Thompson

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Overview

Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes.

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Editorial Reviews

The New York Times Book Review
The flavors here are big…[Thompson's] punchy but not ham-handed. And he has a missionary's fervor for the sides and vegetables that he calls…"the apex of Southern cooking."
—William Grimes
From the Publisher
"A bible of classic and contemporary Southern sides. Highly recommended."—Library Journal Starred Review

"The flavors here are big. . . . [Thompson] has a missionary's fervor for the sides and vegetables that he calls, in his introduction, 'the apex of Southern cooking.'"—The New York Times

"Once you tuck into this book, you may never want to move on to the main course."—Garden & Gun Editors' favorite

"The recipes in Thompson's 11th cookbook reflect where life has taken him —the down-home classics he learned from his grandmothers, mother and aunts to modern dishes influenced by well-respected Southern chefs."—Raleigh News and Observer

"Thompson throws down with great suggestions for the neglected part of the plate."—New Orleans Times-Picayune

"[A] cookbook that brings so much more to the table than recipe listings. . . . Southerners will get a nice dose of nostalgia and comfort from these recipes, and non-southerners will get a great glimpse into a culture that cannot be explained, only experienced. All readers will also continue the rich traditions of these great meals by creating new memories through them."—Okra Magazine

"[A] great melding of then and now, complete with the recipe contradictions that so many cookbook authors avoid these days."—LA Weekly's Squid Ink blog

"A soulful expression of the true nature of Southern cooking. . . . A Southern gem that is filled with [Fred Thompson's] personality and years of creating great eats."—Edible Piedmont

"Sweet potato guacamole? Why, that's just brilliant. Cornbread with ricotta cheese? Why, that's just decadent. Bourbon Creamed Corn? Can't wait to try it. . . . Proves unequivocally that for every season, there's a side."—Atlanta Journal-Constitution Best of 2012

"With 250 side dishes, there's something for everyone. . . . So buy a copy or three of Fred;s book – and make sure to use it."—Farm Fresh North Carolina.com
"The ultimate compendium of Southern sides."—WNC Magazine

"[Fred Thompson's Southern Sides] explores the dishes that are often overlooked."—Grand Forks Herald

"A cookable balance of new and old, mama's kitchen and chef touches, supermarket ingredients and southern specialties."—Appetite for Books blog

"Fred Thompson's Southern Sides is perfect for anyone who already loves Southern side dishes or for those who want to learn more about preparing traditional Southern ingredients."—Savannah Morning News

"From the get-go, you've got to like Fred Thompson's Southern Sides. Written like a long, literate love letter to Southern fare, the recipes range from small plates to big, meal-sized dishes."—Detroit Metro Times

"A worthwhile cookbook that brings so much more to the table than recipe listings."—Southern Food

"Fred Thompson's Southern Sides has the most genuine personality of any cookbook to come my way."—Sarah Kucharski, Smoky Mountain Living

From the Publisher

"A soulful expression of the true nature of Southern cooking. . . . A Southern gem that is filled with [Fred Thompson's] personality and years of creating great eats."
-Edible Piedmont

"Fred Thompson's Southern Sides is perfect for anyone who already loves Southern side dishes or for those who want to learn more about preparing traditional Southern ingredients."
-Savannah Morning News

"Fred Thompson's Southern Sides is the book to grab. It's a keeper that belongs in every Southern kitchen."
-Jean Anderson Cooks blog

"A book for the ages. Thompson's strong, knowledgeable voice is a reassuring companion in the kitchen. I am smitten with this book."—Martha Foose, author of A Southerly Course: Recipes and Stories from Close to Home

"I have watched Fred Thompson cook, tested a number of both the traditional and highly personal recipes in this no-nonsense and much needed new cookbook, marveled at his spicy pimento cheese, crunchy okra fritters, luscious grits souffle, and broccoli cornbread, and can state unequivocally that Thompson once again proves himself to be a true master of the Southern kitchen."—James Villas, author of The Glory of Southern Cooking and Pig: King of the Southern Table

Library Journal
Accomplished food writer Thompson (managing editor, Edible Piedmont; Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food), who also writes the "Weekend Gourmet" column for the Raleigh News & Observer, here begins with spicy Sweet Potato Guacamole, a familiar yet deliciously unconventional dish that hints at what's to come. Recipes like Cheese Straws, Ambrosia, Jicama Ginger Slaw, and Fred's Favorite Oyster Dressing balance old with new, sweet with savory, and plain with upscale. More importantly, they reflect a rich history and the influences of a talented food community that includes Sara Foster, James Villas, Frank Stitt, and others. VERDICT A bible of classic and contemporary Southern sides. Highly recommended.
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Product Details

  • ISBN-13: 9780807835708
  • Publisher: The University of North Carolina Press
  • Publication date: 9/24/2012
  • Edition description: 1
  • Edition number: 1
  • Pages: 352
  • Sales rank: 961,091
  • Product dimensions: 9.30 (w) x 8.10 (h) x 1.20 (d)

Meet the Author

Fred Thompson is a food, wine, and travel writer and is publisher of Edible Piedmont. He is author of ten cookbooks, including Barbecue Nation: 350 Hot-off-the-Grill, Tried-and-True Recipes from America's Backyard and The Big Book of Fish and Shellfish: More than 250 Terrific Recipes. He is the Weekend Gourmet columnist for the Raleigh News and Observer.

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