Classical Southern Cooking: A Celebration of the Cuisine of the Old South

by Damon Lee Fowler

Damon Lee Fowler valiantly preserves an endangered cuisine--Classical Southern--in this winning and evocative compendium of the food of the Old South. This is Southern cooking before pecan pie, before the food processor, and before the Colonel. Written in an affable style and brimming with recollections and lore, Fowler's book is a delightful celebration of Southern culture and cuisine. Line drawings..

Genres: Cookbooks, Cooking

420 pages, Hardcover

First published October 24, 1995

Reviews

[Arrel · Rating 4 out of 5]

Revised and updated version of the 1995 classic, Savannah's Damon Lee Fowler's widely acclaimed Bible of Southern cooking and foodways is a good read with hundreds of recipes, a few nice color photographs at the center of the book, and useful tips and historical tidbits too. Worth owning by anyone who cares about "Classical Southern Cooking" - most everyone should! A very enjoyable read even if you choose not to cook by any of his recipes. A very nice book.

[Sherry · Rating 5 out of 5]

This book is only for those in love with Southern culinary history. These aren't the recipes your grandmother made - these are the recipes folks made during the Civil War! Some aren't really practical by today's standards, but there are plenty that are simply delicious. A good dose of history with every recipe - where it first appeared in print, or who is credited with its creation - and every recipe is at least somewhat adapted for the modern kitchen (no cauldrons over campfires necessary). The chicken and dumplings recipe is heavenly, and so is the fruit cobbler recipe!

[Tatiana · Rating 5 out of 5]

A great, passionate, detailed discourse on the foods of the south. Many recipes are surprising in their simplicity and delicacy, others are surprising in their level of attentio to food quality. Very few I would not be able to replicate due to narrow locality of ingredients. Overall an excellent window into the history of the area, the influences it blended and how wonderful many of the recipes still sound. I am about to make Eggnog Kentuckian that I have heard is the best in the world.