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Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.
"I have always loved the innate rythms of the kitchen," writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rythms and cycles."
Posted July 29, 2000
This is such an excellent book! Ms. Stamps, a graduate of the Culinary Institute of America (WOO-HOO!!) gives a fresh new face to traditional Southern cookery--it's not all collard greens and fried chicken! New Southern Basics is full of delicious ideas-you want to try ALL of them! Highly recommended!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.