Cover image for Damon Lee Fowler's new Southern kitchen : traditional flavors for contemporary cooks
Damon Lee Fowler's new Southern kitchen : traditional flavors for contemporary cooks
Fowler, Damon Lee.
Personal Author:
Publication Information:
New York : Simon & Schuster, [2002]

Physical Description:
431 pages, 10 unnumbered pages of plates : color illustrations ; 24 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX715.2.S68 F6823 2002 Adult Non-Fiction Non-Fiction Area

On Order



The author of Classical Southern Cooking returns with a guide to regional Southern cuisine, serving up 160 recipes for everything from Baked Pecan-Crusted Goat Cheese with Warm Peach Chutney to Asparagus Shortcake, Green Tomato Gumbo, and Sweet Potato Ice Cream. 30,000 first printing.

Reviews 2

Publisher's Weekly Review

Resolutely unsplashy, Fowler (Classical Southern Cooking) is the anti-Emeril. Roasted Pecans at first seem ho-hum, but these aren't any roasted pecans: they represent the South, "a tangle of earth and refinement," and introduce a quintet of pecan-themed appetizers. The classics Buttermilk Fried Chicken, two Gumbos, Grits and Croquettes are lovingly explained, and sidebars and introductions describe everything from rendering lard to peeling tomatoes. Savannah Cutlets may seem nouveau (they use bourbon as well as parmesan cheese), but Fowler, who tempers innovation with historical background, points out parmesan has been imported to Georgia since the 18th century. Cucumber Buttermilk Soup nods to Greek influence, while Sweet Potato Latkes show Jewish flavor. The chapter on eggs is worth the price alone Fowler explains how to poach quantities of eggs without elaborate equipment. While bacon and ham appear regularly, for example in Broiled Snapper with Bacon, vegetables are often main courses, such as Scalloped Eggplant a la Creole. Seafood, such as Shrimp in Savannah Sweet Red Pepper Sauce and Lowcountry Crab au Gratin, is well represented. The dessert chapter, while short, has Bourbon Pound Cake, Lillie's Little Lemon Puddings and Gingered Peaches. Fowler's enthusiasm and thorough explanations make this book a must for anyone who loves Southern cuisine. (May) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Fowler, cookbook author (Classic Southern Cooking) and food historian, emphasizes that his "new Southern kitchen" does not mean fusion cuisine or contrived nouvelle-style recipes rather, it refers to creating Southern flavors in a modern kitchen, preserving classic dishes in the face of today's hectic lifestyle. In fact, many of Fowler's recipes are inspired by old cookbooks. Although some of the techniques have been streamlined, and dishes such as those traditionally made with a lot of cream have been lightened, the recipes remain mouthwatering and undeniably "Southern" (i.e., as Fowler points out, an amalgam of Native American, African, and European influences): Pork Tenderloin Biscuits with Chutney Butter, Shrimp and Green Tomato Gumbo, Bourbon Grilled Steak, and Lillie's Little Lemon Puddings. Thoughtful menu suggestions accompany most recipes. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

A Preface and Explanation--of Sortsp. 13
Introductionp. 19
1 To Begin With: Appetizers and Snacks for Before and Betweenp. 57
2 Eggs: For Breakfast and Everything Elsep. 83
3 Grits and Rice: The Great Southern Grainsp. 97
4 The Southern Soup Kettle: Soups, Stews, and Gumbosp. 111
5 Fish and Shellfish: From Sea and Streamp. 141
6 Meats: From Field and Farmyardp. 171
7 Chicken and Other Poultry: The South's Golden Iconp. 213
8 Vegetables: The Staple of the Southern Tablep. 251
9 Salads: Of Leaves and Leftoversp. 321
10 New Southern Baking: Breads, Cakes, and Pastriesp. 343
11 The Southern Dessert Table: Puddings, Ices, and Other Composed Sweetsp. 375
Gathering Around the New Southern Tablep. 411
Resourcesp. 415
Indexp. 419