Blessedly, a change is occurring throughout the nation and particularly in the South. Today's homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine celebrated in The New New Southern Basics performs that role, reaching back to a generation that took the time to do things right and recreating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our time. Martha Stamps exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.
The first edition of this book, The New Southern Basics, was published to much critical acclaim in 1997. This is the food that has found its way to the hottest restaurants in New York and Los Angeles, but which tastes even better at home, Stamps writes. This food is worth taking a little time and giving a little effort, for your friends, your family, your own satisfaction.