Synopses & Reviews
In this paperback edition of a classic cookbook, one of the South's foremost cooking authorities assembles more than 150 down-home dishes inspired by the gracious traditions, regional cooking techniques, and mouthwatering ingredients of her Southern heritage.
From Hearty Chicken and Ham Gumbo to Kentucky Spiced Beef, from Old-Fashioned Greens with Bacon to New Orleans Praline Ice Cream, the recipes in this lusciously illustrated, easy-to-use cookbook are rich with nostalgia and inspired by their blend of hearty Southern flavors and textures. Appetizers, soups, salads, meats, poultry, fish, vegetables, breads, grains, desserts—they are all here in abundance, and they all add up to beautifully orchestrated meals any cook would be proud to serve. The rich photographs, specially commissioned for this volume—and helpful sidebars, covering such subjects as how to shuck an oyster and how to roast a chicken to perfection— assure success to cooks at every level. It's a true "cook's tour" of the American South, guided by the deft hand of a master cook and entertainer.
Review
"What a wonderful book…You could almost live on it with its spread of easy and complex, down-home and fancy."– The Washington Post The Washington Post
Review
"A richly nostalgic book…It is as good for looking as for cooking."– Food & Wine Food - & - Wine
Review
"Captures the essence of Southern sensibilities."- The Louisville Courier-Journal
Synopsis
In this handsomely redesigned classic, one of the South's foremost cooking authorities assembles more than 150 down-home dishes inspired by the gracious traditions of her Southern heritage. 300 photos, 200 in full color.
About the Author
Raised in the kitchen of her parents' Kentucky country inn, Camille Glenn has run her own cooking school and catering business, and writes food features and columns for the Louisville Courier-Journal. She lives in Louisville, Kentucky.
Table of Contents
Introduction: My Heritage of Southern Cooking Beautiful Beginnings: Appetizers
The Song of the Soup Kettle: Soups
Dressed and Ready: Salads and Salad Dressings
All Manner of Men Love Meat: Meats
The Well-Dressed Birds: Poultry and Game
A Fine Kettle of Fish: Fish and Shellfish
The Gardeners Pride: Vegetables
The Mighty Potato and the Magnificent Grains: Potatoes, Rice and Noodles
Bread Winners: Bread
Summers Bounty for Winters Table: Pickles and Preserves
Sweet Temptations: Desserts
Brunch is at Eleven: Brunches, Punches, Coffees, and Teas
Index
Credits