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

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

by Fred Thompson
 

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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.

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.
Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year--for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.

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
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

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.

Product Details

ISBN-13:
9780807837382
Publisher:
The University of North Carolina Press
Publication date:
09/24/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
352
File size:
5 MB

What People are Saying About This

From the Publisher
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

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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