Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.
In this tempting collection of over 250 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today’s cook.
Vegetables , Salads , & Side Dishes FROM THE DAY IT WAS FIRST LAID OUT in 1733 , Ellis Square on Barnard Street has played an important role in the domestic and public life of the city . It was there that the first major citywide ...
I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all! Best dishes, Paula Deen
Presents easy-to-follow instructions for Southern-style quickbreads, cookies, cakes, pies and pastries, skillet breads, and old-fashioned yeast breads, accompanied by a short overview of each recipe's origins.
"A former slave, Mrs Fisher came from Mobile, Alabama and began cooking for San Francisco society in the late 1870's"--Back cover.
The culinary master behind "Classical Southern Cooking" presents 160 mouthwatering recipes that capture the authentic flavors of the South for today's home cook. of full-color photos.
Virginia Willis is not only an authority on Southern cooking. She's also a French-trained chef, a veteran cookbook author, and a proud Southerner who adores eating and cooking for family and friends.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations.
More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search ...
In My Beverly Hills Kitchen, Hitz blends the home cooking of his mother’s Atlanta kitchen with lessons he learned from some of the world’s great chefs and hosts to come up with classic, satisfying comfort food.