New Southern Cooking
Trim size: 6.120in x 9.250in
Pub Date: 04/05/2004
List Price: $29.95
New Southern Cooking
Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce.
You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire.
Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings—including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today.
Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.
The reissue of New Southern Cooking returns to print one of the seminal volumes of a fertile season of culinary growth. Those of us who have long appreciated Nathalie Dupree’s abundant contributions to Southern cooking can now have the pleasure of introducing them to a new generation.
—John Egerton, author of Southern Food: At Home, On the Road, In History
Nathalie Dupree led the way in the revival of regional American cooking, with a new Southern cooking that was as grounded in tradition as it was forward-looking in its sensibility. No one else has done more to raise the reputation of good Southern cooking.
—Damon Lee Fowler, author of Damon Lee Fowler’s New Southern Kitchen: Traditional Flavors for Contemporary Cooks
Rich with classic and modern recipes. The pictures of the dishes are so beautiful, you might be tempted to take a bite out of the page.