The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese

Overview

The definitive Southern cookbook from renowned food writer James Villas

From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South's most famous and innovative chefs, like Louis Osteen and Paul Prudhomme.

Comprehensive and authoritative, the book ...

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Overview

The definitive Southern cookbook from renowned food writer James Villas

From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South's most famous and innovative chefs, like Louis Osteen and Paul Prudhomme.

Comprehensive and authoritative, the book features favorites like buttermilk biscuits, fried chicken, grits, cornbread, and pecan pie. Plus, Villas includes colorful stories, anecdotes, and Southern lore throughout the book, adding the kind of local color and charm you'd only get in the South and only from a writer like Villas.

  • Includes delicious and authentic Southern recipes for everything from cocktail and tea foods to main courses and desserts
  • Features lists of ingredients, equipment, and Southern terms non-natives will want to know
  • Written by James Villas, proud North Carolina native, and author of Pig and From the Ground Up

All across the South, from Maryland to Louisiana and everywhere in between, food is culture. Dig into it with James Villas and enjoy The Glory of Southern Cooking for yourself.

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Editorial Reviews

From the Publisher
Villas, the former food and wine editor of Town & Country and the author of 12 cookbooks, explores the distinctive cuisine of Southern cooking. Villas sees Southern cookery as the only legitimate cuisine in this county, being on the same level with French and Italian home cooking. His collection spans the entirety of the Southern states, including recipes for such classics as fried chicken, pork barbecue, and grits and greens, and lesser known dishes such as Baked Oysters with Mustard Greens and Bacon, Nashville Turnip Greens with Ham Hock, and Memphis Casserole Cheese Bread. Recipes highlight the abundance of natural food ingredients found in the South as well as the multitude of ethnic influences that contributed to the cuisine's evolution. Chapters include Cocktail and Tea Foods; Soups, Chowders, and Gumbos; Rice and Grits; and Cornbread, Biscuits, Hush Puppies, and Other Breads. Villas also provides helpful sections on equipment, ingredients, special cooking techniques, and a glossary of terms for those unfamiliar with the cuisine. This is a solid primer for those who like comfort food or have an interest in Southern cooking. (Mar.) (Publishers Weekly, February 5, 2007)

Villas, the food and wine editor of Town & Country for many years and author of a dozen other cookbooks, is a Southerner born and bred, and here he returns to the food he knows and loves best. He asserts that Southern cooking, "if only by the sheer number and variety of its dishes developed over the centuries," is a more identifiable regional cuisine than that of any other part of America, and he makes a good case here. He includes recipes for almost 400 beloved traditional dishes, lesser-known indigenous specialties, and contemporary dishes from some of the South's best young chefs, and his lively, opinionated text is both informed and a pleasure to read. An essential purchase for culinary history as well as regional cookery collections. (Library Journal, February 2007)

Already well established as one of America's leading proponents of southern cooking, Villas has produced one of the great definitive volumes on a subject near and dear to the hearts and stomachs of a huge number of Americans. For Villas, southern cooking includes everything from Key West specialties to Cajun and Creole casserole, through Carolina low-country seafood and on up as far as Maryland. To Villas' great credit, he avoids using canned products except for in a very few recipes, such as a North Carolina eggplant casserole. Multiple fried chicken recipes reflect different geographic traditions and so do varieties of biscuits. Cakes, pastries, candies, and other sweets abound. Serious cooks will appreciate the host of pickles and other relishes for canning. A glossary helps the uninitiated rapidly find apt distinctions between angel biscuits and beaten biscuits, between Cajun and Creole cooking, and between a bog and a burgoo. Villas also provides mail-order sources for specialized southern foodstuffs.
Mark Knoblauch (BookList, February 2007)

From the Publisher

Villas, the former food and wine editor of Town & Country and the author of 12 cookbooks, explores the distinctive cuisine of Southern cooking. Villas sees Southern cookery as the only legitimate cuisine in this county, being on the same level with French and Italian home cooking. His collection spans the entirety of the Southern states, including recipes for such classics as fried chicken, pork barbecue, and grits and greens, and lesser known dishes such as Baked Oysters with Mustard Greens and Bacon, Nashville Turnip Greens with Ham Hock, and Memphis Casserole Cheese Bread. Recipes highlight the abundance of natural food ingredients found in the South as well as the multitude of ethnic influences that contributed to the cuisine's evolution. Chapters include Cocktail and Tea Foods; Soups, Chowders, and Gumbos; Rice and Grits; and Cornbread, Biscuits, Hush Puppies, and Other Breads. Villas also provides helpful sections on equipment, ingredients, special cooking techniques, and a glossary of terms for those unfamiliar with the cuisine. This is a solid primer for those who like comfort food or have an interest in Southern cooking. (Mar.) (Publishers Weekly, February 5, 2007)

Villas, the food and wine editor of Town & Country for many years and author of a dozen other cookbooks, is a Southerner born and bred, and here he returns to the food he knows and loves best. He asserts that Southern cooking, "if only by the sheer number and variety of its dishes developed over the centuries," is a more identifiable regional cuisine than that of any other part of America, and he makes a good case here. He includes recipes for almost 400 beloved traditional dishes, lesser-known indigenous specialties, and contemporary dishes from some of the South's best young chefs, and his lively, opinionated text is both informed and a pleasure to read. An essential purchase for culinary history as well as regional cookery collections. (Library Journal, February 2007)

Already well established as one of America's leading proponents of southern cooking, Villas has produced one of the great definitive volumes on a subject near and dear to the hearts and stomachs of a huge number of Americans. For Villas, southern cooking includes everything from Key West specialties to Cajun and Creole casserole, through Carolina low-country seafood and on up as far as Maryland. To Villas' great credit, he avoids using canned products except for in a very few recipes, such as a North Carolina eggplant casserole. Multiple fried chicken recipes reflect different geographic traditions and so do varieties of biscuits. Cakes, pastries, candies, and other sweets abound. Serious cooks will appreciate the host of pickles and other relishes for canning. A glossary helps the uninitiated rapidly find apt distinctions between angel biscuits and beaten biscuits, between Cajun and Creole cooking, and between a bog and a burgoo. Villas also provides mail-order sources for specialized southern foodstuffs.
Mark Knoblauch (BookList, February 2007)

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Product Details

  • ISBN-13: 9780764576010
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 3/12/2007
  • Edition number: 1
  • Pages: 464
  • Product dimensions: 8.30 (w) x 9.30 (h) x 1.60 (d)

Meet the Author

JAMES VILLAS’s work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit , and the New York Times . He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table .

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Table of Contents

Acknowledgements.

Preface.

Introduction.

Equipment.

Ingredients.

Special Cooking Techniques.

A Southern Glossary.

Cocktail and Tea Foods.

Appetizers.

Eggs and Salads.

Soups, Chowders, and Gumbos.

Stews and Casseroles.

Meats.

Poultry and Game.

Seafood.

Barbecue.

Vegetables.

Rice and Grits.

Cornbread, Biscuits, Hush Puppies, and Other Breads.

Desserts.

Pickles, Relishes, and Preserves.

Beverages.

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted October 12, 2007

    Best Book on Southern Cooking Since Mrs. Dull's

    You know it is a Southern Cookbook when there are special sections on Barbeque and Grits. Most of the old favorites are here to help the novice cook, while fancy variations on tried-and-true themes will inspire the experienced cook. A great addition to any collection.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted September 28, 2010

    Southern Cooking At Its Best!!

    James Villas is an outstanding writer and connosseour of fine Southern cooking. This cookbook illustrates both beautifully...The fried chicken and gumbo are remarkable. Check out his other books as well.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 16, 2009

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    Posted April 21, 2010

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