Paperback; Published 9/23/2008; 432 Pages; ISBN 9781423602255
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Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Damon Lee Fowler's critically acclaimed and award-nominated Classical Southern Cooking is now fully updated and revised. Hailed as a bible of Southern foodways, this compilation of more than two hundred recipes from the old South includes many surprises from history's table such as Roast Quail with Oysters, Baked Sweet Potato Puffs, Stuffed Spinach Soup, and Candied Citrus Peel. Also included are all the icons of Southern food, from humble to sublime-boiled peanuts, golden fried chicken, fluffy biscuits, crusty breads, mint juleps, and rich pound cake.
Classical Southern Cooking presents the history and substance of cuisine from the old South in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.
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