Synopses & Reviews
Think of Southern fruits and vegetables, and tomatoes, corn, okra, and watermelon come to mind. But what about grapefruits, oranges, and key limes from Florida? Or peas, beans, and greens from the fields of Mississippi? Damon Fowler, who is passionate about preserving Southern culinary traditions, offers recipes for transforming Vidalia onions, sun-ripened tomatoes, field peas, butterbeans, okra, Georgia peaches, plump figs, watermelons, key limes, and Florida citrus into the fruit and vegetable glories of the Southern table.
Description
Includes bibliographical references (p. 294-298) and index.
About the Author
Damon Lee Fowler is the author of Classical Southern Cooking, which was nominated for two IACP/Julia Child Cookbook Awards and a James Beard Award. A nationally recognized authority on Southern cooking, he lives in Savannah, Georgia.