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Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate
Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes.
Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year—for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.
1110931440
Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate
Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes.
Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year—for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.
39.95 In Stock
Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate

Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate

by Fred Thompson
Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate
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Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate

Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate

by Fred Thompson

Overview

Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes.
Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year—for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.

Product Details

ISBN-13: 9780807835708
Publisher: The University of North Carolina Press
Publication date: 09/24/2012
Edition description: 1
Pages: 352
Sales rank: 810,558
Product dimensions: 9.30(w) x 8.10(h) x 1.20(d)

About the Author

Fred Thompson is a food, wine, and travel writer and is publisher of Edible Piedmont. He is author of ten cookbooks, including Barbecue Nation: 350 Hot-off-the-Grill, Tried-and-True Recipes from America's Backyard and The Big Book of Fish and Shellfish: More than 250 Terrific Recipes. He is the Weekend Gourmet columnist for the Raleigh News and Observer.

What People are Saying About This

From the Publisher

A book for the ages. Thompson's strong, knowledgeable voice is a reassuring companion in the kitchen. I am smitten with this book.—Martha Hall Foose, author of A Southerly Course: Recipes and Stories from Close to Home

I have watched Fred Thompson cook, tested a number of both the traditional and highly personal recipes in this no-nonsense and much needed new cookbook, marveled at his spicy pimento cheese, crunchy okra fritters, luscious grits souffle, and broccoli cornbread, and can state unequivocally that Thompson once again proves himself to be a true master of the Southern kitchen.—James Villas, author of The Glory of Southern Cooking and Pig: King of the Southern Table

At last—a cookbook devoted to the glorious side dishes of the American South. This distinctive book is as wise, warm, and witty as the incomparable Fred Thompson. Turning its pages is the next best thing to being in his company. And it's the book to turn to when company's coming. I'm making room on my shelf of favorite cookbooks for this new classic.—Nathalie Dupree, TV host and author of New Southern Cooking and eleven other books

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Related Subjects

Cookbooks, Food & Wine
U.S. Cooking
Southern States Cooking
Cooking->Southern States->Other
Cookbooks, Food & Wine
U.S. Cooking
Southern States Cooking
Cooking->Southern States->Other

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