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Deep South Staples
A lively cookbook for Southerners who wish to recapture the tastes, smells, and memories of their youth — and for fans of Southern cooking everywhere. Food in the South is a religion. Yet the problem with a lot of Southern cooking is the ever-present can of cream of mushroom soup. In this lively, humorous cookbook, Robert St. John shows Southerners (and all fans of the cuisine) how to indulge in the ideas and tastes that inspired Southern cooking, without resorting to ingredients like that canned soup in the recipe. The classic dishes are all here; they just taste better! Sections include cocktail party fare, funeral food, breakfasts, salads and soups, summer suppers, cakes, vegetables, chitlins, desserts, sides, and much more. Recipes include Buttermilk Chicken, Pecan Crusted Redfish, Fried Catfish, Cajun Popcorn, Corn Fritters, and lots of other Southern classics..-.
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New Southern Basics
Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an abomination of honest southern cooking took place. As women joined the work force in ever increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. Casserole Cuisine – just add Velveeta and a can of cream of mushroom soup – pushed aside the traditional hearty, gusty cuisine of the South. Today homemakers are looking to get abck in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs the role, reaching back to a generation that took the time to do things right and re-recreating the basic southern foods in ways that accomodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically..-.
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Southern Living 2005 Annual Recipes
This annual best-selling collection serves it up nice and tasty–Southern style, of course. It compiles every kitchen-tested recipe, nearly 1,000 in all, from a whole year’s worth of Southern Living magazine into one heaven-sent volume. For family-friendly meals during the week, fabulous entertaining on the weekend, and everything in between, there’s something special about Southern cooking–and you don’t have to live in the South to love it! Features: Nearly 1,000 time-honored, kitchen-tested recipes from all 12 months of Southern Living magazine Packed with timesaving tips and savory secrets from the experts Step-by-step directions, easy-to-find ingredients & substitution ideas Well-organized with photography and four convenient indexes Bonus section with even more kitchen-tested favorites Features the 2005 Southern Living Cook-Off Winners!.-.
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Moonpie
A look at cultural changes since the birth of this iconic Southern treat. The story of the iconic MoonPie provides the framework for this unusual historical biography of the South and its most revered snack. Developed in 1917 in response to coal miners’ request for a filling—yet portable—snack, the MoonPie quickly became a favorite treat countrywide, with particular appeal in the South. This clever narrative chronicles the long and arduous path the lunar confection has traveled during the past 75 years—including bouts with economic depression, war, recessions, conglomerate competition, and changing generational tastes—and its enduring popularity almost a century later..-.
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The Lady & Sons Savannah Country Cookbook
For the first time in a beautiful, gift-quality hardcover, the beloved cookbook by the Food Network superstar–with 5 million copies in print!Down-home and downright delicious, the recipes in The Lady & Sons Savannah Country Cookbook have become classics of their kind–Southern meals from the heart of Georgia and the heart of their wonderful creator. Paula H. Deen has owned and operated The Lady & Sons restaurant for almost twenty years–and the tastiest starters, main courses, and desserts on her menu are now available in a stunning keepsake edition of her bestselling cookbook.The Lady & Sons is more than an institution; it’s an inspiration. Paula started the place newly divorced and with the creditors closing in. Enlisting the help of her devoted sons, Jamie and Bobby, she turned it into a runaway success and a symbol of pluck, perseverance, and plain hard work.Here are the delicious fruits of their labors–hearty appetizers from Pecan-Stuffed Dates to Pickled Okra Sandwiches; mouth-watering dinners like Red Snapper Stuffed with Crabmeat and Foolproof Standing Rib Roast; and such devilishly good treats as Praline Pumpkin Pie or Tunnel of Fudge Cake. Plus breads, sides, sauces, and more… complete with mouthwatering color photographs.For family suppers, parties, or picnics, these easy-to-follow recipes will be hard to resist–just like the elegant new edition that contains them..-.
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Frank Stitt’s Bottega Favorita:
There are some places worth traveling to just for the food: Rome, Venice… and now, Birmingham, Italy.In this companion to his first, best-selling cookbook, the beloved Southern chef Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home. To Stitt’s mind, the two regions–Italy and the American South–share commonalities. Both native cuisines have a tradition of turning humble ingredients–ground corn, bitter greens, cured pork, the daily catch–into poetry on the plate. And as the chef points out in his lively introduction to the book, this is elemental cooking based on the purity and simplicity of the freshest and finest ingredients.Yet leave it to Stitt to make Italian cuisine his own. “There’s no Pompano in Venice, but ours, fresh from Apalachicola, fits into the cartoccio (Italian fish stew) perfectly; our Chilton County white peaches are squeezed by hand for a bellini; our wild Gulf shrimp, oysters, crab, and fish are easily a match for their Mediterranean equivalents,” Stitt writes. This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant Bottega Restaurant and Café, for the last two decades–the Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and fabulous desserts including Zabaglione Meringue Cake. Accompanied by sweet recollections of his journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt “the best chef in America.”.-.
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Southern Living Slow-Cooker Cookbook
The slow cooker has made a fast comeback in recent years, and why wouldn’t it? You get to serve great tasting, home-cooked meals that demand minimal preparation, require only a single pot, and deliver maximum family- or crowd-pleasing fare. All with little oversight on your part. And no one does slow cooker cooking better than Southern Living. This new volume features more than 200 recipes that show you how to maximize this essential appliance for successful make-ahead cooking. Features: All-new slow cooker recipes focused on simplicity, dependability, and versatility Handy resources like 15 Minutes or Less, Kids Love It!, Freeze It, or Southern Living Classic Quick Menu tip boxes throughout help you enhance your slow cooker meals with no-cook or easy-cook side dishes.-.
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Deep South Parties
Southern cooks are known as some of the best, most welcoming hosts in the world, setting out spreads filled with hearty, homey, and heavenly fare, enough to feed an army. And no Southerner knows how to entertain better than Robert St. John, chef, food columnist, and bon vivant extraordinaire. In his new cookbook, Deep South Parties, he puts his own twist on cooking for a crowd, showing readers which recipes work best for which occasions, how to entertain large groups with ease, how to throw the liveliest holiday parties in town, and much more. With recipes like Sweet Potato Nachos with Boursin, Pecans, and Roasted Red Pepper; Yellowfin Tuna Tartar with Avocado Relish and Wonton Chips; Crabmeat Won Tons with Sweet Chili Pepper Sauce; and Bourbon Pecan Truffles, this is entertaining with a Southern flair, sure to please crowds from coast to coast..-.
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Succulent Tales
Surrender to the delicious sensuality of Southern food Succulent Tales is an invitation for you and your loved one to explore the erotic pleasures of Southern cooking through over 100 easy-to-follow recipes, each created to turn evenings of romance into nights of ecstasy. Experience new heights of passion through chapters on Succulent Soups, Salacious Seafoods, Vixen Vegetables, Delectable Desserts, and more, featuring luscious Southern recipes such as: Brie and Smoked Salmon Soup Duck and Andoulille Sausage Gumbo Crawfish Risotto Crab Cakes with Mashed Potatoes and Southern Coleslaw Braised Roast Chuck with Carmelized Onion Po’ Boy Beef Stew Provence Southern Fried Chicken Roast Quail with Pecans and Honey-Whipped Sweet Potatoes Creamy Southern Grits Vegetable Torte New Orleans Bread Pudding with Brandy Sauce Strawberries in Champagne Succulent Tales also features meals for special occasions¯like Valentine’s Let’s Make Love All Day Dinner and Seduce Me Sunday Brunch¯plus enough steamy food prose to heat up any meal. Perfect for a third date or a thirtieth anniversary, Succulent Tales is guaranteed to turn any meal into a full-body experience..-.
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The About.Com Guide To Southern Cooking
Mississippi maven Diana Rattray teaches you the basic techniques and tried and true secrets of making authentic Southern foods! Featuring recipes for everything from classic comfort food to French influenced Cajun fare, The About.com Guide to Southern Cooking offers an inviting introduction to America’s favorite cuisine. This dynamic cookbook features: Crowd-pleasing beverages like Southern- Style Iced Tea and Kentucky Mint Julep. Tasty breakfast foods like Banana Fritters and Mississippi Breakfast Bake. Scrumptious essentials like Southern Fried Chicken with Cream Gravy. Hearty classics like Home-Style Pot Roast and Country-Style Pork Ribs with Apples. Mouth-watering desserts like Pineapple Upside-Down Cake and Pecan Sandies. With over 200 delicious recipes, The About.com Guide to Southern Cooking is all you need for your next big bash or home-cooked family dinner..-.
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The Lee Bros. Southern Cookbook
2007 IACP Award Winner! 2007 Beard Award Winner! Cookbook of the Year! From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Cookbook tells the story of the brothers’ culinary coming-of-age in Charleston–how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers’ resourceful cooking style–simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin’ John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live..-.
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Seasoned In The South, Expand
New in paper. Expanded and updated. Crook’s Corner is a veritable institution in North Carolina and the worthy recipient of much national praise. The New York Times called it “a nightly celebration.” Bon Appetit called it “a legend.” Travel and Leisure described it as “country cookin’ gone cool.” A reviewer for the Washington Post said, “I have yet to eat an average meal at Crook’s Corner—the food is consistently outstanding, sort of nouvelle down home.”And Delta Sky rated it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.” It’s that good, and it has sustained its reputation since visionary chef Bill Neal opened the restaurant with partner Gene Hamer in 1982. After Neal passed away, Bill Smith took over the helm and for more than a decade has brought his intuitive and inspired approach to cooking to an ever-growing crowd who’ve come to associate dining at Crook’s with a belief that every meal is reason for celebration. Smith’s recipes are marvelously uncomplicated—the new bistro food of the South, showcased in dishes like Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Beurre Blanc, Cold Stuffed Pork Loin with Artichoke Spread, Scallops with Spinach and Hominy, and his signature dish, Honeysuckle Sorbet. Arranged by season, these recipes capture the flavors of the freshest foods and the spirit of one of the South’s liveliest and most innovative kitchens..-.
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Susan Mason’s Silver Service
The legendary Southern caterer brings her top-quality ingredients, abundant spreads, and elegant presentations to the page. Known for her creative and imaginative meals, Susan Mason has catered parties for the most exclusive private homes and social clubs, on airplanes, in cemeteries, on movie sets, and in secret hideaways for the rich and famous. Her clients have included Tom Hanks, Bill Cosby, Wynton Marsalis, and Clint Eastwood. Here, Mason offers over 80 recipes, as well as useful tips, quotes from celebrity clients, and anecdotes of her varied delicious and gorgeous catering experiences..-.
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Nathalie Dupree’s Shrimp & Grits Cookbook
Breakfast shrimp and grits” has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season. Now, renowned Southern cuisine maven and author Nathalie Dupree is pleased to offer an entire cookbook dedicated to this famed Southern dish that will inspire people around the world to discover its appeal and versatility for any meal! Shrimp and grits have emerged from their humble origins to become a signature for sophisticated Southern dining. The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entrée in the finest New York restaurant can be deliriously wonderful. Nathalie Dupree, along with Marion Sullivan, present the most cherished and famous recipes for this lowcountry classic. Their colorful recipes and no-nonsense approach share essential tips about how much and what liquid to use, what kind of pan to use, and how long to cook grits, along with information about how to catch, clean, freeze, and cook shrimp. Recipes include: BLT Shrimp and Grits Short-Cook Shrimp and Grits New Orleans-Style Grits Cakes with Shrimp and Tasso Plus a section of recipes for using grits in breads, crackers, and desserts!.-.
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