Southern Cooking
– ADDED 5/2009
A Love Affair with Southern Cooking by Jean Anderson (641.597 ANDER)
Anderson dedicated almost four years to creating her latest collection of 300 uniquely Southern recipes – and her hard work, dedication and passion are evident throughout this extensive book. Along with classic dishes, Anderson shares stories about the South's culinary history (such as the creation of Coca-Cola syrup in Atlanta, and the legend behind Tabasco sauce) and important food figures like Krispy Kreme Doughnut founder Vernon Rudolph.
Magnolias: Authentic Southern Cuisine by Donald Barickman (641.5 BARIC)
Donald Barickman brings his contemporary take on Southern flavors to the table at Magnolia's Restaurant in Charleston, South Carolina. Following up his successful first book, Magnolia's Southern Cuisine, Barickman offers this new, expanded edition and long-awaited sequel, bringing forth more than 50 new mouth-watering recipes while retaining many of the most popular originals.
Paula Deen & Friends: Living it Up, Southern Style by Paula Deen (641.597 DEEN)
Deen, the popular Food Network personality and proprietor of Savannah restaurant The Lady & Sons, shares 24 party menus, featuring recipes culled from friends and family. Deen covers festive but low-key events such as a Bridge Club Supper and a Georgia Bulldawg Parking Lot Tailgate, as well as a few holidays, including a New Year's Day Soup Lunch. There's a nice mixture of easy, traditional favorites (Pimiento Cheese) and newer, more sophisticated dishes (Pecan-Coated Fish with Remoulade Sauce), and desserts (Peach Cream Tart, Chocolate Sandwich Cookies) are suitably over-the-top.
Nathalie Dupree’s Shrimp & Grits Cookbook by Nathalie Dupree (641.6 DUPREE)
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season. Now, renowned Southern cuisine maven and author Nathalie Dupree is pleased to offer an entire cookbook dedicated to this famed Southern dish that will inspire people around the world to discover its appeal and versatility for any meal!
Damon Lee Fowler’s New Southern Baking by Damon Lee Fowler (641.8 FOWLE)
Cookbook author and food historian Fowler believes "each recipe tells a story." Happily for readers, the author of Classical Southern Cooking and New Southern Kitchen is an excellent storyteller. With focused intensity and depth of knowledge, Fowler presents a rich, colorful and amusing overview of Southern baking from historical, cultural and social perspectives. Educational and enticing recipes for quick breads, cookies, cakes, pies, pastries and breads include detailed instructions and tips. This cookbook is a treat, equally satisfying to cook from or to read.
The Lee Bros. Southern Cookbook by Matt Lee (641.5 LEE)
From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known treats such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. This practical and personal guide will have readers cooking Southern tonight!
The Gift of Southern Cooking by Edna Lewis (641.5973 LEWIS)
Lewis, grande dame of Southern cooking, has at last come out with a cookbook explicitly devoted to the traditional cooking of the American South. These are mouthwatering recipes, and include a panoply of classic Southern favorites: Cornbread-Pecan Dressing, Country Ham Steak with Red-Eye Gravy, and Hot Crusty Buttermilk Biscuits. But as if to prove that the Southern kitchen does not begin and end with the pig, several more modern innovations appear: Sauteed Frogs' Legs with Brown Butter and Capers, Silken Turnip Soup, Chanterelles on Toast. The rest of the country owes its thanks to this unlikely book for bringing Southern comfort back to everyone's table; and so, as one chapter puts it, Praise the lard and pass the biscuits.
New Southern Basics by Martha Phelps (641.597 STAMP)
Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the 20th century an "abomination of honest Southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic Southern foods in ways that accommodate the tastes and nutritional concerns of our own time.
Seasoned in the South by Bill Smith (614.5975 SMITH)
The Southern delicacies of Crook's Corner restaurant are well known to the students and residents of Chapel Hill, N.C. Now Smith, the chef there for 15 years, has assembled a quirky and compact selection of his favorite dishes for the rest of the world to ponder. Smith previously worked at another North Carolina spot, La Residence, and there exists an undercurrent of fine French cuisine that gives his recipes some sophistication. Of course, such pomp and circumstance can carry one only so far. Smith's summer ends with a blissfully redneck Really Good Banana Pudding, laden with half-and-half and vanilla wafers.
Southern Living: 40 Years of Our Best Recipes by Southern Living (641.597 SOUTH)
A tasty milestone for more than 16 million Southern Living readers, this new collectors’ edition commemorates 40 years of the best of the best. All 250 recipes have been tested in the Southern Living kitchens and more than 100 photos preview gorgeous meal presentations. From classic comfort food to lighter, healthier options, 30 menus cover every occasion for foolproof cooking and entertaining Southern style.
The Glory of Southern Cooking by James Villas (641.597 VILLA)
Already well established as one of America's leading proponents of Southern cooking, Villas has produced one of the great definitive volumes on a subject near and dear to the hearts and stomachs of a huge number of Americans. For Villas, Southern cooking includes everything from Key West specialties to Cajun and Creole casserole, through Carolina low-country seafood and on up as far as Maryland. To Villas' great credit, he avoids using canned products except for in a very few recipes, such as a North Carolina eggplant casserole. Multiple fried chicken recipes reflect different geographic traditions and so do varieties of biscuits. Cakes, pastries, candies and other sweets abound. Serious cooks will appreciate the host of pickles and other relishes for canning.
Delilah’s Everyday Soul by Delilah Winder (641.597 WINDER)
Tradition meets the 21st century in this hip and colorful cookbook that shows that soul food doesn’t have to be "country food." In Delilah’s Everyday Soul, chef Delilah Winder shares the Southern-inspired recipes that helped earn her the devotion of many, including television’s Oprah Winfrey, the NFL’s Donovan McNabb, and music’s Patti LaBelle. Sharing more than 100 of her favorite recipes and the stories behind them, Delilah reaches back to her roots and forward to future generations of soul food lovers with her fun, eclectic recipes. The recipes are arranged by occasion and accented with special memories, tips and suggestions for preparing and serving.