Cooking in the New South: A Modern Approach to Traditional Southern Fare

Cooking in the New South: A Modern Approach to Traditional Southern Fare

by Anne Byrn


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Like most native Southerners, Ann Byrn grew up eating the food of our memory—fried chicken and milk gravy, turnip greens slowly simmered with ham hocks, and homemade biscuits.

With the aid of today's time-saving tools and appliances, the availability of once hard-to-find ingredients, and the broadening of our culinary horizons, Southerners have branched out into a new style of cookery. We're using the same basic ingredients, but we have altered preparation and presentation, with an emphasis on the light, the simple, and the natural.

Cooking in the New South is a new look at what is traditional in our kitchens. It brings together more than 200 tested recipes for delicacies like Pumpkin Raisin Bread, Chilled Canteloupe Soup, Sesame Shrimp and Asparagus, Orange Giner Pork Roast, and Chocolate Bourbon Pecan Pie. Each section begins with a vignette about a treasured food from our past—including Brunswick stew, grits, and chess pie—to remind us of the roots of our delightful cuisine.

Cooking in the New South captures the style and ease of the newest trends while retaining the distinctive flavor of the well-loved, old-fashioned Southern fare.

Product Details

ISBN-13: 9781561450893
Publisher: Peachtree Publishers, Ltd.
Publication date: 05/28/1994
Edition description: REPRINT
Pages: 224
Product dimensions: 7.98(w) x 9.10(h) x 0.64(d)

About the Author

Anne Byrn is known to millions of fans through her Cake Mix Doctor and Dinner Doctor cookbooks, which she's promoted in over 200 television appearances on Good Morning America, Roker on the Road, QVC, and local stations. Her books are also favorite subjects for lifestyle editors in newspapers across the country. Anne lives in Nashville, Tennessee, with her husband and three children.

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