Synopses & Reviews
Hush puppies, fried chicken, crab cakesand#8212;fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villasand#8217;s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chaptersand#160;featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Todayand#8217;s deep fryers make frying easier and healthier than ever; itand#8217;s as easy as pushing a button, with no risk of splattering oil, andand#160;Villasand#8217;s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, Country Fried Steak, Turkey Hash Cakes, and Rosemary Pork Chops will ensure perfect results. This isnand#8217;t diet food, to be sure, but these are dishes that people love, and itand#8217;s safer and healthier than ever to fry without any sacrifice in flavor.
"With over a dozen cookbooks and two James Beard awards under his belt, Villas weighs in with another well-crafted work, this one focusing on the oily offerings to be found in his favorite part of the U.S. The simplicity of the title belies the diversity of the cuisine. Yes, nearly all of the 190 or so recipes involve some frying, but here frying can be as tricky as a turkey immersed in eight quarts of peanut oil, or as easy as a tablespoon of butter in a skillet to help along a cheese omelet. And the word 'Southern' does not readily express the fact that several regional styles are addressed, including Creole, lowcountry, and Appalachian, and that the options include a mix of the traditional and the seriously traditional. So, there are oyster po'boys, flounder strips, and buttermilk hush puppies; but also Arkansas frog legs, brains, and eggs; and Carolina fried livermush (with ingredients that may surprise some non Tar Heels). And, of course, there is chicken. Villas offers 10 entrees, free-ranging from classic Southern-fried to smothered with artichoke hearts. A beverage chapter would have been a welcomed addition but we are left thirsty. Sweets lovers fare better with a dessert section that includes bourbon peach turnovers and apricot-raisin crepes." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
The best of two worlds -- all Southern-style fried food recipes -- from renowned cooking authority James Villas with gorgeous, full-color photography throughout
About the Author
JAMES VILLAS was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, Saveur, The New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, and he has won a James Beard Award for journalism, and received Bon Appetit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food.