The Glory of Southern Cooking

by James Villas

Highlighting the best in Southern regional cookery, an award-winning writer presents a tempting array of nearly four hundred authentic recipes for both traditional and new Southern dishes, including everything from buttermilk biscuits, fried chicken, and pecan pie to innovative creations from some of the region's leading chefs.

Genres: Cookbooks, Cooking, Food, Southern

432 pages, Hardcover

First published February 16, 2007

About the author

James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Gourmet, Bon Appetit, Saveur, The New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award. He has also won a James Beard Award twice for journalism and received Bon Appetit's Food Writer of the Year Award in 2003. James Villas is the author of more than a dozen cookbooks and books on food, including My Mother’s Southern Kitchen and The Glory of Southern Cooking. He lives in East Hampton, New York.

Reviews

[Melody · Rating 5 out of 5]

Very nicely arranged book...enjoyed reading the fun trivia related to the history of a lot of dishes...I think my favorite was the fried pickles...any book with a fried pickle recipe is a book I can live with. All of the recipes are fairly simple and sound delicious! Even though there are not many glossy colored photos in this volume, it's still fun to just thumb through...I marked at least 50 recipes I'd love to make and at least 15 that I'd never heard of (even though I've lived in the South most of my life).

[Autumn · Rating 3 out of 5]

Made 2 recipes from this book - excellent buttermilk biscuits and a Jefferson Davis pie (too sweet, but love the name). There were more recipes I wanted to make, but didn't have time. Didn't love the chattiness of the book, but that is just personal preference.

[Sarah · Rating 4 out of 5]

Not AS fun to simply read as most of Villas' cookbooks, but chock full of awesome recipes, lore, and a touch of Villas snobbery.

[Saundra Brookes · Rating 5 out of 5]

My favorite cookbook of all time.

[Sallykelly · Rating 5 out of 5]

Southern cooking recipes at their best!

His introduction is extraordinary giving background to every recipe, where to buy specialty items, the best cooking implements, and cooking tips. Love this book.

[Laura · Rating 4 out of 5]

I think this book would appeal to any cook who have tried Southern Cooking. I enjoyed looking at some of the recipes which were different from foods I generally cook. I was pleased to find Hot Water Cornbread, which is a recipe I had made numberous times but didn't have it written down and it listed a few ingredients I didn't use. One of the enjoyment of the Hot Water Cornbread was picking up the batter and quickly forming the ball (reading this method would have avoid a lot of rushing the totally hot batter) Plan to try this one come Christmas with out meal.

[Rebecca Tolley · Rating 4 out of 5]

this is my "go-to" book for holiday cooking. I use two or three recipes from this book all the time, yet i'm at a loss to tell you what they are, since it's not holiday time. Probably mac n cheese, corn pudding, and a rocking biscuit recipe. these are southern standards that will make your guests want to perfect that boarding house reach across the table. Yummo!

read my brief review on my food blog: http://www.potlikkery.com/2007/05/and...

[Jennie · Rating 5 out of 5]

Just exploring my culinary heritage. I love James Villas' writing anyway. Can't wait to try the grits recipes. Although the caramel pound cake recipe was not so great. But you can't win them all.

[CJ · Rating 4 out of 5]

The pimento cheese is one of the best I've had in awhile! Thank you, Stacy, for the wonderful Christmas book.

[Victoria · Rating 5 out of 5]

Indispensable reference of Southern foodways

[Ginnie Grant · Rating 5 out of 5]

This book has so many must try recipes that it will become any southern cooks bible