A Southerly Course: Recipes and Stories from Close to Home [NOOK Book]


In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart.

A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients—from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words...
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A Southerly Course: Recipes and Stories from Close to Home

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In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart.

A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients—from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off.

Martha’s beloved Southern cuisine is a fresh take on homey favorites fiercely protected by the locals, including Skillet Fried Corn, Sweet Pickle Braised Pork Shoulder, and Blackberry Jelly Roll. Dishes such as Sweet-and-Sour Salsify and Peanut Chicken, on the other hand, reflect the influence other cuisines have had on Southern cooking. Martha’s lifelong bond with Mississippi is most apparent when she introduces her friends and family; she dedicates Burgundy Duck to a fiery group of women duck hunters called the Swamp Witches, while her cousin’s new wife inspires Korean-style Grilled Green Onions. And in recalling her former neighbor, the famed author Eudora Welty, she reveals the secret to a perfect Custard Pie.
With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in A Southerly Course for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition.

From the Hardcover edition.

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Editorial Reviews

Publishers Weekly
It takes a clever food writer to transcend the mythology and easy stereotypes of a place, and this collection of recipes and essays is a colorful, nuanced exploration of Mississippi eating. Following up her James Beard Award–winning Screen Doors and Sweet Tea, writer and chef Foose celebrates the "eccentricity, ingenuity, and creativity" of Southern cooking as she personally has experienced it. Yes, there are the usual suspects, like pimento cheese, crawfish, corn. and peaches. But there will be many quirky surprises for non-Southern readers—Rum Tum Tiddly, or tomato-and-cheese toasts, doe loin with winter biscuits, and mirliton or chayote squash stuffed with ham, shrimp, and breadcrumbs. Foose, who got her culinary degree in France, also dabbles in the international influences that have inspired her, with recipes for a Mississippi Masala-style peas and paneer and Korean grilled green onions. Finally, there are her own inventive concoctions like sweet and sour salsify and Delicata brown butter crepes. Offering meditations on subjects like congealed salads and family china, Foose has all the savvy of a local tour guide, leading the way through her native state with poetry and wit. Photos. (Apr.)
From the Publisher
"I’d drive all the way to Mississippi if Martha Hall Foose invited me to her table. Such is the allure of her recipes and stories. Everything in A Southerly Course and in Screen Doors and Sweet Tea appeals to me—the authentic Southern food (which is America’s best), the humor, the evocative photographs, and the strong sense of a place. Cookbooks should make you happy. This one bursts with memory and cheer."
—Frances Mayes

"This cookbook reads almost like a novel—I could hardly put it down! The recipes are such a wonderful reminder of the country cooking I grew up on as a little girl."
—Paula Deen

"I am continually impressed with Martha’s ability to bring new life to Southern food. Her recipes and stories transport me to my favorite place, the Southern home kitchen, sitting around the table with great food and great company."
—Donald Link, author of Real Cajun and chef-owner of Cochon and Herbsaint

"This book makes me want to call everyone in my family and cook a grand Southern feast. Martha is a sweetheart and an inspiration. Buy this book and call your family over for dinner."
—Sean Brock, chef-owner of McCrady’s

"You know Martha—she’s your cousin, your aunt, your childhood friend. In her new book, she comes into your life like a cool and gracious Southern breeze and makes you feel as if she’s always been there as she shares recipes and tales of our beloved homeland."
—Christy Jordan, author of Southern Plate
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Product Details

  • ISBN-13: 9780307952608
  • Publisher: Crown Publishing Group
  • Publication date: 4/12/2011
  • Sold by: Random House
  • Format: eBook
  • Pages: 256
  • File size: 30 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Martha Hall Foose is the James Beard Award–winning author of the bestselling cookbook Screen Doors & Sweet Tea. Born and raised in Mississippi, she attended the famed pastry school École Lenôtre in France. She returned to Mississippi and opened Bottletree Bakery—a Southern institution in Oxford—and later, with her husband, Mockingbird Bakery in Greenwood. The former executive chef of the Viking Cooking School, Martha was a food stylist for the movie The Help, based on the bestselling novel of the same name. She makes her home on her family’s farm in Tchula, Mississippi, with her husband and their son. Visit Martha at marthafoose.com.

From the Hardcover edition.

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Creamed Onions
Egyptian Walking Onions
Egyptian walking onions do just that; they walk their way across a garden. These unusual plants produce clusters of onion sets at the top of their stalks. As the sets at the top mature and become too heavy for the stalks to hold them upright, they lean over to the ground and replant themselves, traveling across the yard. When the new sets are buried, a petite onion will form. Once these are established they will travel, producing onions along the way, for years. The onions harvested from walking onions are very similar to pearl onions and, like their cousins, are delicious creamed. See photograph on page 106.

¾ pound Egyptian walking onions or pearl onions, peeled (see Notes)
²/³ cup heavy cream
1 garlic clove, minced
½ teaspoon salt
1 tablespoon unsalted butter
Dash of hot pepper sauce
Grate of fresh nutmeg
Freshly ground black pepper

Heat the oven to 350°F.
Combine the onions, cream, garlic, and salt in a small baking dish. Dot the top with the butter and add a little hot sauce, nutmeg, and pepper. Bake for 25 minutes or until the onions are beginning to brown and are very tender.
To peel pearl onions, cut off a small bit of root end from each onion and drop the onions in boiling water. Let boil for 3 minutes, then submerge in cold water. The peels will slip off easily.
If you like, add ½ cup blanched almonds to the onions as Helen Corbitt did.
One of my favorite Southern authors is Clyde Edgerton, who wrote a novel called Walking Across Egypt. The title comes from one of the lead character's favorite hymns, which was written by Mr. Edgerton himself!

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