Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate
The New York Times Book ReviewThe 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."
From the PublisherThe 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
Library JournalAccomplished 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.
- The University of North Carolina Press
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- 9.30(w) x 8.10(h) x 1.20(d)
What People are saying about this
From the PublisherAt lasta cookbook devoted to the glorious side dishes of the American South. This distinctive book is as wise, warm, and witty as the incomparable Fred Thompson. Turning its pages is the next best thing to being in his company. And it's the book to turn to when company's coming. I'm making room on my shelf of favorite cookbooks for this new classic.Nathalie Dupree, TV host and author of New Southern Cooking and eleven other books
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