Damon Lee Fowlers New Southern Book + PRICE WATCH * Amazon pricing is not included in price watch

Damon Lee Fowlers New Southern Book

Rooted in the cuisines of North America, Europe, and Africa, Southern cooking is delicious, classic fare. But according to Damon Lee Fowler's New Southern Cooking, traditional dishes like fried chicken, gumbo, cornbread, and pecan pie aren't the whole story. Stating that Southern cooking as such makes sense only if we recognize it as the result of multiple interpretations over time, Fowler presents his versions of traditional dishes that also take into account today's busy, health-conscious world. His recipe for Grilled Pork Tenderloins with Bourbon Mustard Glaze, for example, honors the Southern passion for pork, but uses a lean cut of meat. The result of Fowler's approach is 160 easily made recipes that salute the old and the new delectably. In chapters that cover every course from appetizers and snacks to breads and desserts, Fowler finds innovative ways with quintessential Southern ingredients, offering the likes of Baked Pecan-Crusted Goat Cheese with Warm Peach Chutney, Green Tomato Gumbo, and even Sweet Potato Latkes with Homemade Applesauce and Crème Fraîche. He also offers polished examples of traditional fare, including Grilled Breaded Veal Chops, Scalloped Eggplant a la Creole, and, of course, Buttermilk Fried Chicken (touched unconventionally with garlic). Bread lovers will dote on Fowler's Cinnamon Pecan Drop Biscuits, while fans of dessert should swoon for the likes of Maryan's Chocolate Pound Cake, Lemon Pecan Pie, and Shortbread Banana Pudding. With menus and a useful list of ingredient sources, the book is an exciting addition to the Southern cookbook shelf. --Arthur BoehmRead More

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  • Product Description

    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 jalapeño 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.

  • 0684871696
  • 9780684871691
  • Fowler Damon
  • 27 May 2002
  • Simon & Schuster Ltd
  • Hardcover (Book)
  • 432
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