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Comment: Condition: As new condition., Binding: Oversized Paperback. / Publisher: Gibbs Smith / Pub. Date: 2008 Attributes: Book, 432 pp / Illustrations: Color Photographs Stock#: 2069572 () * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
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Classical Southern Cooking Paperback – September 1, 2008


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Classical Southern Cooking + The New Encyclopedia of Southern Culture, Vol. 7: Foodways
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Product Details

  • Paperback: 432 pages
  • Publisher: Gibbs Smith; annotated edition edition (September 1, 2008)
  • Language: English
  • ISBN-10: 1423602250
  • ISBN-13: 978-1423602255
  • Product Dimensions: 8.5 x 1.2 x 10 inches
  • Shipping Weight: 4.1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #967,221 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

Classical SOUTHERN Cooking

Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Damon Lee Fowler's critically acclaimed and award-nominated Classical Southern Cooking is now fully updated and revised. Hailed as a bible of Southern foodways, this compilation of more than two hundred recipes from the old South includes many surprises from history's table such as Roast Quail with Oysters, Baked Sweet Potato Puffs, Stuffed Spinach Soup, and Candied Citrus Peel. Also included are all the icons of Southern food, from humble to sublime-boiled peanuts, golden fried chicken, fluffy biscuits, crusty breads, mint juleps, and rich pound cake.

Classical Southern Cooking presents the history and substance of cuisine from the old South in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.

Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He is the author of six critically acclaimed cookbooks: Classical Southern Cooking; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken; Damon Lee Fowler's New Southern Kitchen; Damon Lee Fowler's New Southern Baking; and most recently, The Savannah?Cookbook. His books have been nominated for two Julia Child cookbook awards as well as a James Beard Foundation award. Fowler is the feature food writer for the Savannah Morning News as well as the founding board member and past president of the Southern Foodways Alliance. He lives in Savannah.

From the Back Cover

"Damon Fowler's wit and wisdom amplify the basis of Southern cooking, keeping it current and alive." -Nathalie Dupree, author, Shrimp and Grits

"The best cooking is always that which tastes of real lives lived in real places. It is those timeless flavors that Damon Lee Fowler brings us in recipes that are savory even just to read. Whatever food language you cook in-Italian, French, Mexican, or Swahili-you'll enjoy having this great book." -Marcella Hazan, author, Essentials of Classic Italian Cooking

"Fowler is the quintessential historian of all things southern and culinary. His dedication to research is breathtaking and his writing brims with grace and humor. This splendid new edition of Classical Southern Cooking belongs in every kitchen-southern and non-southern. Grab it before it sells out!" -Jean Anderson, author, A Love Affair with Southern Cooking

"Whether he is fleshing out the timeless traditions of the past, tracking down the best pecans, butter beans, and peaches, or adding new dimension to Carolina pilau, fried sweet potatoes, and fruit cobblers, Damon Fowler is one of the deans of Southern cookery, history, and culture. Everything about this comprehensive book is genuine, heartfelt, and, indeed, mouthwatering-a true celebration of America's finest and most exciting cuisine." -James Villas, author, The Glory of Southern?Cooking

"This is it: the real thing, the genuine article, the way it is and was and hopefully ever shall be. Cookbooks with this broad a scope are few and far between; this refined and honest; almost non-existent. What's more, culinary writing like this (with a sense of humor to boot) is unheard of. Damon Lee Fowler's Classical Southern Cooking is truly the celebration it claims to be." -John Martin Taylor, author, Hoppin' John's Lowcountry Cooking


More About the Author

Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He is the author of six critically acclaimed cookbooks: Classical Southern Cooking; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken; Damon Lee Fowler's New Southern Kitchen; Damon Lee Fowler's New Southern Baking; and most recently, The Savannah Cookbook. His books have been nominated for two Julia Child cookbook awards as well as a James Beard Foundation award. Fowler is the feature food writer for the Savannah Morning News as well as the founding board member and past president of the Southern Foodways Alliance. He lives in Savannah.

Customer Reviews

3.7 out of 5 stars
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Most Helpful Customer Reviews

12 of 15 people found the following review helpful By tcj on August 22, 2008
Format: Paperback
This is a terrific cookbook that has been out of print for some time. Not only is it full of wonderful recipes, but it presents a bit of history too. One problem though: Amazon is listing this as a hardcover-it's not. They seem to be the only ones making this mistake and it needs correcting.
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5 of 8 people found the following review helpful By Regal Beagle on March 2, 2011
Format: Paperback Verified Purchase
This book contains great information about cooking in the Old South. It adapts recipes from older cookbooks into a newer, friendlier format, and adjusts the ingredients to what a modern cook might have available.

At 400 pages or so, this book is voluminous, and contains a lot of recipes. I have made a few recipes in this book, and they simply did not turn out that well. I consider myself to be a decent cook, and believe myself to have followed the recipes closely, but there is always the chance that it was my own human error. However, my guess is that my tastes are more accustomed to new southern cooking styles and techniques rather than the authentic Old South recipes it contains.

I do enjoy reading food-related literature, but this book bills itself primary as a recipe book, and secondarily as a history book, as is event from the sheer number of recipes it contains.

In short: great history, but there are better recipe books out there for Southern cuisine.
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1 of 2 people found the following review helpful By A. T. Johnson on July 14, 2013
Format: Paperback Verified Purchase
I have been looking for a cookbook of this type. As a Southern Gentleman, I wanted something to recapture some of the meals and memories of being fed by Southern women. While this book has all the classics, it also has new things for me to try out and turn into classics for my family. I may have "discovered" Mr. Fowler a little later than some others, he will certainly be welcome in my kitchen anytime!
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