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Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks

Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks Cover

 

Synopses & Reviews

Publisher Comments:

WHAT'S SO NEW ABOUT THE NEW SOUTHERN KITCHEN?

It's the way Damon Lee Fowler, author of Classical Southern Cooking, coaxes the timeless flavors of yesterday from the markets and kitchens of today. Rather than simply reproduce traditional Southern food, Fowler presents more than 160 mouthwatering, perfect-every-time recipes that take into account how we come by ingredients, the equipment we use to prepare them, and our more health-conscious way of living. The result is food that honors the spirit, the history, and especially the taste of the classic Southern table.

Southern cooking, as most people think of it, doesn't exist. After all, there are as many ways to make "real" corn bread, gumbo, or fried chicken as there are cooks. So instead of dwelling on hidebound notions of authenticity, Fowler focuses on the essence of great Southern food, combining traditional ingredients in fresh ways and finding nuances of flavor and texture that may have been overlooked before.

This is an unapologetically opinionated and singular book, both colored by the tastes of the author's palate, upbringing, and experiences, and connected to every cook who has ever and will ever step into a kitchen with a Southern idea of flavor in mind. In these pages you won't find "nouveau" Southern dishes that simply add cilantro or jalapeand#241;o peppers. You will find Pecan-Crusted Goat Cheese with Warm Peach Chutney, combining the best of old and new Southern elements. Pan-Broiled Pork Tenderloins with Caramelized Onions honors the Southern passion for pig but uses a lean cut of meat. Asparagus Shortcake and Shrimp and Green Tomato Gumbo put a savory twist on old favorites. Pound Cake Sandwiches, made with Bourbon Pound Cake; Orange-Praline Trifle; and Sweet Potato Ice Cream are all soul-satisfying endings to any meal.

With suggested menus and resources for finding the best Southern ingredients, Damon Lee Fowler's New Southern Kitchen is sure to become a contemporary classic and an essential volume in every cookbook library, whether north or south of the Mason-Dixon line.

About the Author

Damon Lee Fowler is the author of several cookbooks, including Classical Southern Cooking, which was nominated for both an IACP/Julia Child Cookbook Award and the James Beard Award. He is the feature food columnist for the Savannah Morning News, and his work has appeared in several publications, including Food and Wine and The Charlotte Observer. He lives in Savannah, Georgia.

Table of Contents

Contents

A Preface and Explanation — of Sorts

Introduction

  1. To Begin With

    Appetizers and Snacks for Before and Between

  2. Eggs

    For Breakfast and Everything Else

  3. Grits and Rice

    The Great Southern Grains

  4. The Southern Soup Kettle

    Soups, Stews, and Gumbos

  5. Fish and Shellfish

    From Sea and Stream

  6. Meats

    From Field and Farmyard

  7. Chicken and Other Poultry

    The South's Golden Icon

  8. Vegetables

    The Staple of the Southern Table

  9. Salads

    Of Leaves and Leftovers

  10. New Southern Baking

    Breads, Cakes, and Pastries

  11. The Southern Dessert Table

    Puddings, Ices, and Other Composed Sweets

Gathering Around the New Southern Table

Resources

Index

Product Details

ISBN:
9780684871691
Subtitle:
Traditional Flavors for Contemporary Cooks
Author:
Stratton, Ann
Author:
Fowler, Damon Lee
Author:
Stratton, Ann
Publisher:
Simon & Schuster
Location:
New York
Subject:
Cookery, american
Subject:
American - Southern States
Subject:
Southern style
Subject:
Regional & Ethnic - American - Southern States
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Copyright:
Edition Description:
Includes bibliographical references and index.
Series Volume:
v. 4
Publication Date:
20020430
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
432
Dimensions:
9.25 x 7.375 in 37.504 oz

Related Subjects

Cooking and Food » Regional and Ethnic » United States » Southern

Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks
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Product details 432 pages Simon & Schuster - English 9780684871691 Reviews:
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