Fowler, a food writer, cookbook author (New Southern Kitchen and others), and culinary historian, fell in love with Savannah the first time he visited it nearly three decades ago, and he has lived there ever since. His new book is a celebration of the city's cuisine, and the recipes include both traditional Savannah favorites, such as Crab and Tomato Soup, and dishes that reflect the waves of later immigrants, such as Greek Roast Lamb with Lemon and Potatoes. Many of them are updated versions of recipes from old cookbooks, and Fowler includes the history and provenance of each dish. Savannah hosts are legendary for their hospitality, and Fowler includes a separate chapter on "Parties & Receptions." Numerous color photographs show off both the recipes and the city's charm. For most collections.
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About the Recipes
Savannah remains, at heart, a Southern city, and its cuisine sharesmuch with the rest of the South. Much of it differs from that of nearby Charleston, or of far away Houston, Texas, or Charlottesville, Virginia, only in detail. Recipes for buttermilk biscuits, cornbread, boiled peanuts, deviled eggs, fried chicken,macaroni pie, barbecue, pecan pie, and peach cobbler are common in other Southern cookbooks; unless the details of Savannah’s version varied in a significant way, or the dish had a deep association with our city, I did not include it here, since those things can easily be found elsewhere.
Despite what you may have heard about “The Sovereign Free–State of Chatham” (a nickname not always meant as a compliment), Savannah is not a separate country, existing in a vacuum cut off from the world. As we’ve already seen, its population is far fromhomogenous.Moreover, Savannahians of all walks and ethnic backgrounds subscribe to national and international foodmagazines and watched the Food Network long before our favorite adopted daughter was its star. Savannahians have always loved to travel and bring home culinary ideas fromdistant lands.When America discovered pesto, basil appeared in our courtyards; when Southwestern cooking took the country, we bought chipotle chili peppers and added cumin to our black bean soup; when Thai cooking took center stage, fermented fish sauce appeared (or, more accurately, reappeared) in our pantries. In this respect, this city is no different from any other. Needless to say, a recital of recipes from such sources would be superfluous.