Cover image for A taste of the South
A taste of the South
Thompson-Anderson, Terry, 1946-
Publication Information:
Los Angeles : HP Books, 1988.
Physical Description:
pages cm
General Note:
Includes index.
Format :

On Order

Reviews 2

Booklist Review

Southern cooking continues to be popular even if Cajun cooking has lost some of its former excitement. Terry Thompson's version of southern cuisine holds a few surprises, but most of the recipes follow established traditions. The emphasis is on Deep South cooking, including the cooking of New Orleans, so it is not just the usual fried chicken and grits recipes: fresh seafood dishes from Florida's coasts appear, and the ginger-fried oysters created in Atlanta rank as one of the most unusual and intriguing ideas in recent cookery literature. Only once does Thompson stray from genuine southern cooking: when she presents an appetizer recipe that includes both mozzarella cheese and sun-dried tomatoes. Many dishes must be deep-fried, something encountered less often these days for health reasons. Nevertheless, the simplicity and familiarity of southern cooking make this book a useful addition to library collections, especially in areas where the necessary ingredients are easily found. Index. MK.

Publisher's Weekly Review

This pensive, affectionate volume offers recipes that will bring the charm and delicious appeal of Southern homestyle cooking to any table. While the emphasis is squarely on recipes here, notes on ingredients, techniques and history support Thompson's belief that this comforting food ``is a link to the past, perhaps even the mind's link to an imaginary past before the Civil War.'' Appetizers are trendy like garlic-tomato bread with mozzarella and sun-dried tomatoes or tradition-rooted like cheese beignets. Salads, such as chicken salad Veronique with almonds or apple and fennel salad with celery-seed dressing, and soups, including Florida conch chowder and oysters Rockefeller bisque, reflect an active and innovative cuisine. Southern fried chicken with cream gravy, rabbit sauce piquant and North Carolina barbecued pork are regional classics. Seafood ideas abound with Creole shrimp stew, fried catfish with dill sauce and crawfish-stuffed bell pepper. Desserts, including Mississippi mud cake, burnt sugar cake and vinegar pie, attest to a Southern fondness for sweets. Thompson, a cooking instructor and restaurant consultant, is author of Cajun-Creole Cooking. Illustrations not seen by PW. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved