Synopses & Reviews
Fresh-from-the-oven Southern dishes"Jean Andersonwho understands, like Faulkner that 'the past isn't past'is a loving historian of the South. Her book reaches back to the American south before there was an America. I love the history and stories behind the recipes almost as much as the unique namesGreat Smokies Jelly Pie, Texas Torte, Chicken Boudineit makes this Yankee want to get into the kitchen and start entertaining, Southern style."
Sara Moulton, host of the PBS show Sara's Weeknight Meals
"From a Southern Oven is loaded with both savory and sweet dishes you'll want to make over and over again. I love how Jean Anderson avoids endlessly detailed instructions and just gives you the facts: reading one of her recipes is like hearing a friend, albeit with a slight Southern drawl, explain how to prepare a favorite dish. This is a real classic of our American culinary heritage."
Nick Malgieri, author of Bake and Bread
In From a Southern Oven, acclaimed cookbook author Jean Anderson dishes up a delicious down-home collection of baked, braised, broiled, oven-fried, and barbecued Southern classics. In addition to the to-die-for pies, cobblers, and crisps you'd expect, you'll find a bumper crop of oven savories: deviled eggs and shellfish, poultry pies and pilafs, ham and sausage loaves, stuffed pork chops and vegetablesplus casseroles and gratins galore. What's more: Once in the oven, there's little baby-sitting needed!
From the classic to the contemporary, these 150-plus recipes include appetizers and snacks, mains and sides, breads and desserts. Southern staples aboundpork, pecans, and sweet potatoes . . . Vidalia onions and green tomatoes . . . blue crabs and butter beans . . . peaches and wild persimmons. Recipes? How 'bout Atlanta Brisket? Savannah Party Shrimp and Rice? Chicken and Dressing Casserole? Creole Eggs? Sweet Potato Corn Bread? Scuppernong Pie? Hummingbird Cake? They're all here along with insider tips and tricks to short-cut prep times, juicy bits of history and lore.
If you've a passion for Southern cooking in all its honest, soulful gloryand even if you haven'tthis one-of-a-kind new collection of the South's oven-best is the cookbook for you.
Synopsis
A collection of oven dishes both sweet and savory from a Southerner whose passion for them shows no sign of cooling No one knows Southern cooking quite like Jean Anderson. A long-time food editor and the author of such books as A Love Affair with Southern Cooking and Falling Off the Bone, her encyclopedic knowledge of Southern food makes her the perfect author for this delicious down-home collection. If it's baked and it's from the South, you'll find it here.From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary. You'll find appetizers and snacks, main dishes, sides, breads, and desserts that showcase such beloved Southern staples as pork and rice, sweet potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued Chicken to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this book has it all. Throughout, Anderson dishes up juicy bits of history and lore about the recipes, while luscious full-color photographs offer mouthwatering inspiration.
- Southern cuisine is more popular than ever and who better than award-winning Southern cookbook author Jean Anderson to introduce you to the real thing?
- More than 150 reach-across-the-menu recipes from every corner of the American South that cover the homespun and the haute, among them dozens of easy casseroles, crisps, and cobblers
- Jean Anderson, who's won six best cookbook awards, is also the author of Falling Off the Bone, A Love Affair with Southern Cooking, and The New Doubleday Cookbook
If you love Southern food in all its honest, soulful glory, this delectable collection of oven-baked goodness is an absolute must.
About the Author
JEAN ANDERSON, the author of more than 20 cookbooks, has written articles for Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d'Escoffier and the New York Women's Culinary Alliance.
Table of Contents
Acknowledgments 8
Introduction 11
How to Use This Book 13
Measuring Tips 25
The Savories
Appetizers, Nibbles & Snacks 30
Main Dishes (Meat, Fish, Fowl & More) 44
Vegetables & Other Sides 118
Breads (the Yeast-Raised & the Quick) 148
The Sweets
Pies & Pastries 178
Puddings, Cobblers, Crisps, Crumbles & More 206
Cakes & Cookies 226
Sources: Where To Buy Unusual Equipment & Ingredients 264
Index 268