Synopses & Reviews
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.
Review
Deborah Madison
author of Vegetarian Cooking for Everyone
Damon Lee Fowler's recipes always jump off the page and into my kitchen with amazing ease. This personal collection is grounded in the traditions of his native South. I can't think of a better combination of elements for good reading and good cooking.
Review
Ben and Karen Barker
authors of Not Afraid of Flavor: Recipes from Magnolia Grill
Damon Lee's masterful intertwining of contemporary technique and the fundamental pure flavors of the South will inspire you to cook these recipes. We are indebted to the man for preserving our heritage of flavor.
Review
Cheryl Alters Jamison and Bill Jamison
award-winning authors of American Home Cooking, Smoke & Spice, and A Real American Breakfast
Damon Lee Fowler's New Southern Kitchen combines the best of the region's old and new traditions. Through his opinionated, entertaining prose, you'll be transported to a kitchen table brimming with peaches and pork, pecans and sweet potatoes, hot breads, and happy endings.
Review
John Egerton
author of Southern Food: At Home, On The Road, In History
Damon Lee Fowler's New Southern Kitchen overflows with old Southern aromas and flavors -- proving once again that no region in America is more abundantly blessed with distinguished cooks and distinctive cookery than the South.
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
ContentsA Preface and Explanation -- of Sorts
Introduction
- To Begin With
Appetizers and Snacks for Before and Between
- Eggs
For Breakfast and Everything Else
- Grits and Rice
The Great Southern Grains
- The Southern Soup Kettle
Soups, Stews, and Gumbos
- Fish and Shellfish
From Sea and Stream
- Meats
From Field and Farmyard
- Chicken and Other Poultry
The South's Golden Icon
- Vegetables
The Staple of the Southern Table
- Salads
Of Leaves and Leftovers
- New Southern Baking
Breads, Cakes, and Pastries
- The Southern Dessert Table
Puddings, Ices, and Other Composed Sweets
Gathering Around the New Southern Table
Resources
Index