Savannah Seasons

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Overview

The South is known for its hospitality, and award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. With Savannah Seasons Chef Terry, working with her daughter Alexis, brings all the warmth of the South, and the secrets of her culinary wizardry, into the kitchens of home cooks everywhere.

She began cooking simply for her family--husband Michael, and daughters Alexis and Celeste--but for the past fifteen years Elizabeth Terry, winner of the ...

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Overview

The South is known for its hospitality, and award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. With Savannah Seasons Chef Terry, working with her daughter Alexis, brings all the warmth of the South, and the secrets of her culinary wizardry, into the kitchens of home cooks everywhere.

She began cooking simply for her family--husband Michael, and daughters Alexis and Celeste--but for the past fifteen years Elizabeth Terry, winner of the l995 James Beard Award as Best Chef in the Southeast, and her eponymous restaurant in Savannah, have been known for serving simply prepared, perfectly fresh, innovative dishes in the Southern tradition. Unlike most great restaurants, Elizabeth on 37th is a family enterprise--as is Savannah Seasons. All of the two hundred recipes collected here have been tested by co-author Alexis in the Terry home kitchen (located "above the store") to ensure that they are well within the range of any amateur cook.

From Hearty Okra Gumbo with Chicken and Shrimp to Savannah Red Rice, from Soft Shell Crabs to Ragout of Venison, you will find interpreted within these pages all the native bounty of a rich regional cuisine--shellfish, sweet Vidalia onions, and black-eyed peas; recipes for relishes and marinades; crisp, fresh salads; delicious baked goods, and much more. And throughout there are chef's tips and stories, in the voices of Elizabeth, Alexis, Michael, and Celeste, about the food, about life in Savannah, and about their experiences at "the family restaurant." Savannah Seasons is not only a book of outstanding recipes but a book full of warmth, joy, and hospitality.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
The Terrys (mother and daughter) take the cake and then some with their first book. In recipes and anecdotes, they offer home cooks the irresistible combination of hospitality and delicious dining available at the Savannah, Ga., restaurant depicted in John Berendt's Midnight in the Garden of Good and Evil. The dishes seduce with enticing blends of traditional and unexpected tastes-apple in the Cream of Cauliflower Soup, an unexpected spice in Chilled Cinnamon Spiced Shrimp. Many dishes call for Southern ingredients (black-eyed peas, grits, country ham), but the Terrys reach beyond regional roots. Chilled Tomato, Red Pepper and Cucumber Soup balances the sweetness of roasted peppers with the pep of poblano, garlic and basil. Fish and shellfish chapters are particularly strong with items such as Tuna Roasted with Mustard and Pepper, which is first napped with a Lime Mustard Glaze. Also welcome are such tips as the suggestion that roast chicken, shredded while hot, is a successful substitute in crab recipes. Meat and poultry get fewer starring roles, but sauces, both savory and sweet, win applause, while desserts demand encores. They are as rich as Chocolate Cappuccino Mousse Cake or as simple as Ginger Poached Peaches and include such versatile staples as a Sweet Nutmeg Whole Wheat Crust. Illustrations. (June)
Library Journal
Elizabeth Terry is a self-trained chef who came to the restaurant business relatively late in life, but she's been acclaimed as one of the top chefs in the country. With college-age daughter Alexis, she has collected the favorite recipes served at their elegant, family-run restaurant in Savannah, Georgia. Terry is known for her imaginative interpretations of classic Southern dishes, and she notes that heirloom cookbooks were part of her culinary education; an emphasis on fresh local ingredients has also been an important part of the appeal of Elizabeth on 37th since it opened in 1980. In addition to recipes such as Country Shrimp with Tomato and Okra and Rich Dense Chocolate Pecan Torte, there are lots of chef's tips from Terry and very personal family anecdotes from her, her husband/restaurant partner, and their "two restaurant kids." An engaging book filled with delicious recipes; recommended for most collections.
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Product Details

  • ISBN-13: 9780385482363
  • Publisher: Crown Publishing Group
  • Publication date: 7/1/1996
  • Edition number: 1
  • Pages: 352
  • Product dimensions: 8.30 (w) x 9.37 (h) x 1.37 (d)

Read an Excerpt

SAVANNAH JAMBALAYA

SERVES 6

l/2 pound Italian-style hot link sausage
4 chicken thighs
1 pound (31-35 count) shrimp, peeled and de-veined
1/2 cup minced green bell pepper
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh oregano
1/2 teaspoon fresh cracked pepper
2 tablespoons butter
2 tablespoons oil
1/4 pound country ham or prosciutto, cut in l/4-inch dice
1 cup peeled and minced onions l/2 cups uncooked Uncle Ben's brown rice
3 cups canned diced tomatoes in juice
1 cup Basic Chicken Broth

Preheat the oven to 400 degrees.

Roast the sausage and the chicken thighs in the oven for 8 minutes.  Drain, cool, and slice the sausage.  Shred the chicken meat, discarding the skin and bones.  Set both the sausage and the chicken aside.  Combine the shrimp with the bell pepper, olive oil, thyme, oregano, and cracked pepper and set aside in the refrigerator, uncooked, to marinate.  Reduce the oven heat to 350 degrees.

In a large casserole dish, melt the butter with the oil, add the country ham, and sautÚ until brown; then add the onions and rice.  SautÚ, stirring, for 2 minutes, and finally stir in the tomatoes, chicken broth, the sliced cooked sausage, and the shredded chicken.  Cover the casserole, place it in the oven, and bake for 25 minutes until the rice is soft and the liquid absorbed.

Transfer the shrimp mixture to a large skillet set over medium heat and sautÚ until the shrimp are cooked through.  Pour the shrimp over the rice and serve immediately.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted November 14, 2006

    I love this cookbook!

    My husband and I have cooked many of the recipes in this book. We continued to check it out at the library as it is no longer available. However, we did find a good used copy and have ordered. The recipes are easy to use with the finish and taste of a complicated recipe. Although, I did alter some of the ingredients to my own taste, I would highly recommend this book to anyone who loves to cook and explore a 'new way' with southern cuisine. Notible are the sauces and salad dressings, delicious! Praises come from the Jambalaya and the Shrimp and Grits - two recipes with which we have entertained.

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  • Anonymous

    Posted August 7, 2004

    Good Book

    I enjoyed this cookbook since my visit to the actual restaurant was terrific. (I was suprised that Elizabeth Terry doesn't own the restaurant anymore but two brothers who work there do). The recipes are good but not for every night cooking. Anyone who enjoys good food and unique recipes should like this.

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