Raised in the kitchen of her parentsI Kentucky country inn more than 75 years ago, Camille Glenn has run her own cooking school and catering business and writes featured food columns for The Louisville Courier-Journal. In THE HERITAGE OF SOUTHERN COOKING she celebrates the rich Southern tradition of gracious hospitality and sumptuous good food with a lifetime of heirloom favorites, regional specialties, and original dishes.
Praise for THE HERITAGE OF SOUTHERN COOKING
"What a wonderful book. . . . You could almost live on it with its spread of easy and complex, down-home and fancy." (The Washington Post)
"A richly nostalgic book. . . . Filled with an archive of old photographs, the book is as good for looking as for cooking." (Food & Wine)
"Captures the essence of Southern sensibilities." (The Louisville Courier-Journal)
"One can almost see magnolia trees looming in the dusk . . ." (Northwest Gourmet)
A RECIPE SAMPLER
Baby Hot Browns
Hearty Chicken and Ham Gumbo
Kentucky Burgoo
Carolina Silk Snapper Chowder
The HunterIs Veal Stew
Sweet and Tender Pork Roast
Piquant Ham with Juniper Berries
Old Seelbach House Perfect Chicken Hash
Trout a la Marguery
Alabama Deviled Crabmeat
Perfect Pan-Fried Oysters
Vidalia Onion Pie
Old Stone Inn Corn Fritters
Southern Buttermilk Biscuits
Luscious Chocolate Cake
CamIs Prune and Spice Cake
Clouds in Chocolate Cream
Florida Everglades Coconut Pie
INTRODUCTION: MY HERITAGE OF SOUTHERN COOKING
CHAPTER ONE: APPETIZERS
Beautiful Beginnings
CHAPTER TWO: SOUPS
The Song of the Soup Kettle
CHAPTER THREE: SALADS AND SALAD DRESSINGS
Dressed and Ready
CHAPTER FOUR: MEATS
All Manner of Men Love Meat
CHAPTER FIVE: POULTRY AND GAME
The Well-Dressed Birds
CHAPTER SIX: FISH AND SHELLFISH
A Fine Kettle of Fish
CHAPTER SEVEN: VEGETABLES
The GardenerIs Pride
CHAPTER EIGHT: POTATOES, RICE, AND NOODLES
The Mighty Potato and the Magnificent Grains
CHAPTER NINE: BREADS
Bread Winners
CHAPTER TEN: PICKLES AND PRESERVES
SummerIs Bounty for WinterIs Table
CHAPTER ELEVEN: CAKES, COOKIES, AND PIES
Sweet Temptations
CHAPTER TWELVE: DESSERTS AND CANDIES
Fabulous Finales
CHAPTER THIRTEEN: BRUNCHES, PUNCHES, COFFEES, AND TEAS
Brunch Is At Eleven
Index
Photography Credits
Anonymous
Posted November 3, 2001
Everything I've cooked from this book has been absolutely delicious. The recipes don't call for exotic ingredients or years of culinary experience. All you have to do is follow the directions and the results taste wonderful!
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Overview
Raised in the kitchen of her parentsI Kentucky country inn more than 75 years ago, Camille Glenn has run her own cooking school and catering business and writes featured food columns for The Louisville Courier-Journal. In THE HERITAGE OF SOUTHERN COOKING she celebrates the rich Southern tradition of gracious hospitality and sumptuous good food with a lifetime of heirloom ...