Classical Southern Cooking: A Celebration of Cuisine from the Old South
Author: Damon Lee Fowler
"Damon Fowler's wit and wisdom amplify the basis of Southern cooking, keeping it current and alive."
-Nathalie Dupree, author, Shrimp and Grits
"The best cooking is always that which tastes of real lives lived in real places. It is those timeless flavors that Damon Lee Fowler brings us in recipes that are savory even just to read. Whatever food language you cook in-Italian, French, Mexican, or Swahili-you'll enjoy having this great book."
-Marcella Hazan, author, Essentials of Classic Italian Cooking
"Fowler is the quintessential historian of all things southern and culinary. His dedication to research is breathtaking and his writing brims with grace and humor. This splendid new edition of Classical Southern Cooking belongs in every kitchen-southern and non-southern. Grab it before it sells out!"
-Jean Anderson, author, A Love Affair with Southern Cooking
"Whether he is fleshing out the timeless traditions of the past, tracking down the best pecans, butter beans, and peaches, or adding new dimension to Carolina pilau, fried sweet potatoes, and fruit cobblers, Damon Fowler is one of the deans of Southern cookery, history, and culture. Everything about this comprehensive book is genuine, heartfelt, and, indeed, mouthwatering-a true celebration of America's finest and most exciting cuisine."
-James Villas, author, The Glory of Southern'Cooking
"This is it: the real thing, the genuine article, the way it is and was and hopefully ever shall be. Cookbooks with this broad a scope are few and far between; this refined and honest; almost non-existent. What's more, culinary writing like this (with a sense of humor to boot) is unheard of. Damon Lee Fowler's ClassicalSouthern Cooking is truly the celebration it claims to be."
-John Martin Taylor, author, Hoppin' John's Lowcountry Cooking
Table of Contents:
Acknowledgments 8 Preface 11 Introduction: Understanding Southern Cooking 13
Chapter 1 The Classical Southern Kitchen 25
Chapter 2 Beverages 55
Chapter 3 Dishes For Teas, Receptions, and In-Betweens 67
Chapter 4 Soups 79
Chapter 5 Savory Sauces 109
Chapter 6 Fish and Shellfish 123
Chapter 7 Poultry and Game 143
Chapter 8 Meats 171
Chapter 9 The Southern Way with Vegetables 205
Chapter 10 Salads 269
Chapter 11 Grits, Rice, and Noodles 283
Chapter 12 The Southern Baker's Art 303
Chapter 13 Desserts 365
Chapter 14 Conserves 381
Bibliography 397
Index 409
See also: David Buschs Quick Snap Guide to Using Digital SLR Lenses or Real World SharePoint 2007
French Cheese
Author: Eyewitness
Cataloguing the wide varieties of cheeses found in France, this highly informative reference provides essential information on each type of cheese, as well as advice as what wince to drink as accompaniment and the history of each flavor.
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