Synopses & Reviews
Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected.
Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes.
Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year--for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.
Review
"A book for the ages. Thompson's strong, knowledgeable voice is a reassuring companion in the kitchen. I am smitten with this book."--Martha Foose, author of
A Southerly Course: Recipes and Stories from Close to Home
Review
"I have watched Fred Thompson cook, tested a number of both the traditional and highly personal recipes in this no-nonsense and much needed new cookbook, marveled at his spicy pimento cheese, crunchy okra fritters, luscious grits souffle, and broccoli cornbread, and can state unequivocally that Thompson once again proves himself to be a true master of the Southern kitchen."--James Villas, author of
The Glory of Southern Cooking and
Pig: King of the Southern Table
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"
Fred Thompson's Southern Sides has the most genuine personality of any cookbook to come my way."
-Sarah Kucharski, Smoky Mountain Living
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"A bible of classic and contemporary Southern sides. Highly recommended."
-Library Journal Starred Review
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"[A] cookbook that brings so much more to the table than recipe listings. . . . Southerners will get a nice dose of nostalgia and comfort from these recipes, and non-southerners will get a great glimpse into a culture that cannot be explained, only experienced. All readers will also continue the rich traditions of these great meals by creating new memories through them."
-Okra Magazine
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"
Fred Thompson's Southern Sides is the book to grab. It's a keeper that belongs in every Southern kitchen."
-Jean Anderson Cooks blog
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"With 250 side dishes, there's something for everyone.... So buy a copy or three of Fred;s book - and make sure to use it."
-Farm Fresh North Carolina.com
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"The recipes in Thompson's 11th cookbook reflect where life has taken him --the down-home classics he learned from his grandmothers, mother and aunts to modern dishes influenced by well-respected Southern chefs."
--Raleigh News and Observer
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"Once you tuck into this book, you may never want to move on to the main course."
-Garden and Gun Editors' favorite
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"The flavors here are big. . . . [Thompson] has a missionary's fervor for the sides and vegetables that he calls, in his introduction, 'the apex of Southern cooking.'"
-The New York Times
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"[
Fred Thompson's Southern Sides] explores the dishes that are often overlooked."
Grand Forks Herald
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"Sweet potato guacamole? Why, that's just brilliant. Cornbread with ricotta cheese? Why, that's just decadent. Bourbon Creamed Corn? Can't wait to try it. . . . Proves unequivocally that for every season, there's a side."
-Atlanta Journal-Constitution Best of 2012
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"A cookable balance of new and old, mama's kitchen and chef touches, supermarket ingredients and southern specialties."
-Appetite for Books blog
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"
Fred Thompson's Southern Sides is perfect for anyone who already loves Southern side dishes or for those who want to learn more about preparing traditional Southern ingredients."
-Savannah Morning News
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"A soulful expression of the true nature of Southern cooking. . . . A Southern gem that is filled with [Fred Thompson's] personality and years of creating great eats."
-Edible Piedmont
About the Author
Fred Thompson is a food, wine, and travel writer and is publisher of Edible Piedmont. He is author of ten cookbooks, including Barbecue Nation: 350 Hot-off-the-Grill, Tried-and-True Recipes from America's Backyard and The Big Book of Fish and Shellfish: More than 250 Terrific Recipes. He is the Weekend Gourmet columnist for the Raleigh News and Observer.