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Deep South Staples: or How to Survive in a Southern Kitchen Without a Can of Cream of Mushroom Soup Hardcover – May 9, 2006


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Deep South Staples: or How to Survive in a Southern Kitchen Without a Can of Cream of Mushroom Soup + Deep South Parties: How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, A Block of Processed Cheese, or A Cocktail Weenie
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Product Details

  • Hardcover: 288 pages
  • Publisher: Hyperion (May 9, 2006)
  • Language: English
  • ISBN-10: 1401308384
  • ISBN-13: 978-1401308384
  • Product Dimensions: 1 x 7.4 x 9.1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #153,801 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Southern author and restaurateur St. John (My South: A People, A Place, A World All Its Own) offers up his relatively faithful take on southern cuisine in this collection of traditional recipes. His approach is to take a traditional dish such as macaroni and cheese or deviled eggs and prepare it as a chef would, so deviled eggs benefit from a pinch of white pepper and white balsamic vinegar, while macaroni and cheese is jazzed up with white pepper, onions and a can of sweetened condensed milk. (St. John even offers up a béchamel version of cream of mushroom soup.) There are still plenty of recipes for purists: fried chicken, greens and chicken pot pie are all prepared with just a handful of ingredients, and there isn't a truffle or slice of foie gras to be found. Even the most complicated recipes are well within the range of the average cook, since the book's emphasis is on taste rather than technique or exotic ingredients. In addition to the recipes, the book is peppered with handy tips such as how to handle raw chicken to avoid contamination (use a metal colander) and preserve overripe bananas (freeze, then thaw when ready to use). St. John also includes meditations on such uniquely southern topics as sweet tea and chitlins. While there is little new culinary ground covered here, those looking for an overview of southern cooking could do worse.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Robert St. John has been Executive Chef/Owner of the Purple Parrot Café and Mahogany Bar in Hattiesburg and Meridian, Mississippi. He writes a syndicated food column for several newspapers, and hosts a monthly television cooking show. He lives in Hattiesburg, Mississippi.

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Customer Reviews

4.6 out of 5 stars
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See all 12 customer reviews
I am also buying a copy for me and another for a friend!
S. K Repasy
The recipes are fabulous, as well- I have tried several, and every single one has been a hit with my family.
H. K. Rodman
Everytime I cook something from this book, people go on and on about how good it is.
Eadie

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By S. K Repasy on February 7, 2007
Format: Hardcover Verified Purchase
I found this gem while wandering thru my library. I thought I'd try a few recipes and if I liked it, would go ahead and buy it. Well, I've had it about a week. I've made the meatloaf twice (once for a carry-in at work), the beef vegetable soup and today I am trying my hand at the Chicken tetrazzini. I am also buying a copy for me and another for a friend!
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7 of 7 people found the following review helpful By Allison Nieto on January 12, 2007
Format: Hardcover
I received this book for Christmas last year and have used many of the recipes in it on a weekly basis. Although some of them require quite a few more ingredients than I normally use, I love them so much that I'll take the extra time to prepare or buy those ingredients. My family particularly enjoys the maccaroni & cheese, scalloped potatoes and meatloaf recipes - but our all time favorite has to be the redfish recipe...it is amazing!

Having grown up in Mississippi, I would highly recommend this to anyone who is looking for a true taste of the South. You will not be disappointed!
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5 of 5 people found the following review helpful By Eadie on December 11, 2007
Format: Hardcover
Robert St. John is an excellent chef, and his recipes in this book reveal that. His ingredients are easy to obtain. I have fancy cookbooks with great recipes, but they call for ingredients that I can't find. Good home cooking is what this cookbook is all about: the basics with flare. Everytime I cook something from this book, people go on and on about how good it is. I'd love to take the credit, but it all really belongs to Robert St. John.
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5 of 5 people found the following review helpful By Michelle R. Knop on December 31, 2006
Format: Hardcover
I have "Deep South Parties,"and just had to have this one too. They share a few of the same staple recipes, but the stories and histories that are in it are well worth it.
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3 of 3 people found the following review helpful By H. K. Rodman on May 12, 2007
Format: Hardcover Verified Purchase
This fellow has it all- the ability to cook, and cook well- and the ability to truly tell a story. The book itself, even outside of the recipes, is a pleasure to read. The author is able to paint some really lovely pictures with his words- I got a very real sense of what it was like to grow up Southern, in slightly more genteel time than the present. The recipes are fabulous, as well- I have tried several, and every single one has been a hit with my family. Fantastic book!
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2 of 2 people found the following review helpful By T. Shane Smith on May 18, 2009
Format: Hardcover
This cookbook is a ton of fun to read and contains a recipe for the best banana pudding I've ever put in my mouth. I definitely recommend it for the humor and flavor I look for in a good cookbook!
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