The Heritage of Southern Cooking

Overview


Good food blesses all, the one who cooks it and the one who eats it.

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 ...

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Overview


Good food blesses all, the one who cooks it and the one who eats it.

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

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Product Details

  • ISBN-13: 9780894801174
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 1/10/1986
  • Pages: 480
  • Product dimensions: 7.06 (w) x 10.00 (h) x 1.02 (d)

Meet the Author


Raised in the kitchen of her parents' Kentucky country inn, Camille Glenn has run her own cooking school and catering business, and writes food features and columns for the Louisville Courier-Journal. She lives in Louisville, Kentucky.
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Table of Contents


FOREWORD BY BARRY BINGHAM, SR.

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

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted November 3, 2001

    Good-tasting food easily prepared

    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!

    Was this review helpful? Yes  No   Report this review
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