Recipe after delicious recipe will have y’all gathering round the table to celebrate the South’s rich culinary heritage. (Ben and Karen Barker, authors of Not Afraid of Flavor: Recipes from Magnolia Grill )
Jean Anderson’s splendid, entertaining and most useful new book is her truly essential volume to all who enjoy southern cooking. (William C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, Universit )
Her Love Affair with Southern Cooking will have you falling in love, too--and running for your kitchen.” (Damon Lee Fowler, author of Classical Southern Cooking )
A tome that will win over workaday cooks and budding food scholars alike. (John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South )
A fascinating journey through the rich, complex history of southern foodways. Southern Cooking is a classic. (William Ferris )
“Readers, whether from the South or not, will love the warmly written and carefully researched A Love Affair with Southern Cooking. . . . The 434-page book includes 200 classic and contempoarary recipes, plus anecdotes and personal reminiscences, all smartly told.” (4 stars -- Outstanding) (Baton Rouge Advocate )
[A] charmingly intimate, authoritative, and deeply soul-moving tribute to the peerless cookery of our beloved South. (James Villas, author of THE GLORY OF SOUTHERN COOKING and MY MOTHER'S SOUTHERN COOKING )
Superb...comes as close as I can imagine toward providing a detailed guide for the recreation of an ancient cuisine. (Reynolds Price, author of Kate Vaiden )
“Fun to read, with nuggets of lore packed into every page. . . . A Love Affair with Southern Cooking is that rarity, a book that’s as good to read as it is to cook from.” (Weight Watchers Magazine )
A New York Times Best Book of 2007 -- “This treasurable book is plentifully studded with capsule essays (on the likes of Duke’s mayonnaise or RC Cola) and mini-profiles (Mary Randolph, George Washington Carver) as well as a running timeline of historical tidbits.” (New York Times )
“[Jean Anderson] has turned her genius to southern cooking and presents us with a classic that will live in southern homes forever and in all American homes that revere great food.” (Pat Conroy )
Description:
From Publishers Weekly
Anderson, author of more than 20 cookbooks, dedicated almost four years to creating her latest collection of 300 uniquely Southern recipes—and her hard work, dedication and passion are evident throughout this extensive book. Along with classic dishes, Anderson shares stories about the South's culinary history (such as the creation of Coca-Cola syrup in Atlanta, and the legend behind Tabasco sauce) and important food figures like Maryland native Frank Perdue and Krispy Kreme Doughnut founder Vernon Rudolph. Appetizer, soup, main course and dessert sections include popular favorites like Shrimp Gumbo, Smothered Pork Chops and Baked Virginia Ham. But the insider recipes like Shirt Tail Pies (fried apple turnovers), Tidewater Peanut Soup, Charcoal-Grilled Shad Roe and East Tennessee Stack Cake made with bourbon are what truly make this book special. Anderson's instructions are easy to follow and The Language of Southern Cooking section is helpful, giving definitions of commonly used ingredients. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Recipe after delicious recipe will have y’all gathering round the table to celebrate the South’s rich culinary heritage. (Ben and Karen Barker, authors of Not Afraid of Flavor: Recipes from Magnolia Grill )
Jean Anderson’s splendid, entertaining and most useful new book is her truly essential volume to all who enjoy southern cooking. (William C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, Universit )
Her Love Affair with Southern Cooking will have you falling in love, too--and running for your kitchen.” (Damon Lee Fowler, author of Classical Southern Cooking )
A tome that will win over workaday cooks and budding food scholars alike. (John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South )
A fascinating journey through the rich, complex history of southern foodways. Southern Cooking is a classic. (William Ferris )
“Readers, whether from the South or not, will love the warmly written and carefully researched A Love Affair with Southern Cooking. . . . The 434-page book includes 200 classic and contempoarary recipes, plus anecdotes and personal reminiscences, all smartly told.” (4 stars -- Outstanding) (Baton Rouge Advocate )
[A] charmingly intimate, authoritative, and deeply soul-moving tribute to the peerless cookery of our beloved South. (James Villas, author of THE GLORY OF SOUTHERN COOKING and MY MOTHER'S SOUTHERN COOKING )
Superb...comes as close as I can imagine toward providing a detailed guide for the recreation of an ancient cuisine. (Reynolds Price, author of Kate Vaiden )
“Fun to read, with nuggets of lore packed into every page. . . . A Love Affair with Southern Cooking is that rarity, a book that’s as good to read as it is to cook from.” (Weight Watchers Magazine )
A New York Times Best Book of 2007 -- “This treasurable book is plentifully studded with capsule essays (on the likes of Duke’s mayonnaise or RC Cola) and mini-profiles (Mary Randolph, George Washington Carver) as well as a running timeline of historical tidbits.” (New York Times )
“[Jean Anderson] has turned her genius to southern cooking and presents us with a classic that will live in southern homes forever and in all American homes that revere great food.” (Pat Conroy )