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Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate Hardcover – September 24, 2012
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Once you tuck into this book, you may never want to move on to the main course.--Garden & Gun Editors' favorite
The ultimate compendium of Southern sides.--WNC Magazine
"[Fred Thompson's Southern Sides] explores the dishes that are often overlooked.--Grand Forks Herald
Fred Thompson's Southern Sides has the most genuine personality of any cookbook to come my way.--Sarah Kucharski, Smoky Mountain Living
Fred Thompson's Southern Sides is perfect for anyone who already loves Southern side dishes or for those who want to learn more about preparing traditional Southern ingredients.--Savannah Morning News
A cookable balance of new and old, mama's kitchen and chef touches, supermarket ingredients and southern specialties.--Appetite for Books blog
[A] great melding of then and now, complete with the recipe contradictions that so many cookbook authors avoid these days.--LA Weekly's Squid Ink blog
A bible of classic and contemporary Southern sides. Highly recommended.--Library Journal Starred Review
A soulful expression of the true nature of Southern cooking. . . . A Southern gem that is filled with [Fred Thompson's] personality and years of creating great eats.--Edible Piedmont
The flavors here are big. . . . [Thompson] has a missionary's fervor for the sides and vegetables that he calls, in his introduction, 'the apex of Southern cooking.'--The New York Times
Thompson throws down with great suggestions for the neglected part of the plate.--New Orleans Times-Picayune
The recipes in Thompson's 11th cookbook reflect where life has taken him --the down-home classics he learned from his grandmothers, mother and aunts to modern dishes influenced by well-respected Southern chefs.--Raleigh News and Observer
Sweet potato guacamole? Why, that's just brilliant. Cornbread with ricotta cheese? Why, that's just decadent. Bourbon Creamed Corn? Can't wait to try it. . . . Proves unequivocally that for every season, there's a side.--Atlanta Journal-Constitution Best of 2012
A worthwhile cookbook that brings so much more to the table than recipe listings.--Southern Food
[A] cookbook that brings so much more to the table than recipe listings. . . . Southerners will get a nice dose of nostalgia and comfort from these recipes, and non-southerners will get a great glimpse into a culture that cannot be explained, only experienced. All readers will also continue the rich traditions of these great meals by creating new memories through them.--Okra Magazine
From the get-go, you've got to like Fred Thompson's Southern Sides. Written like a long, literate love letter to Southern fare, the recipes range from small plates to big, meal-sized dishes.--Detroit Metro Times
A book for the ages. Thompson's strong, knowledgeable voice is a reassuring companion in the kitchen. I am smitten with this book.--Martha Hall Foose, author of A Southerly Course: Recipes and Stories from Close to Home
I have watched Fred Thompson cook, tested a number of both the traditional and highly personal recipes in this no-nonsense and much needed new cookbook, marveled at his spicy pimento cheese, crunchy okra fritters, luscious grits souffle, and broccoli cornbread, and can state unequivocally that Thompson once again proves himself to be a true master of the Southern kitchen.--James Villas, author of The Glory of Southern Cooking and Pig: King of the Southern Table
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Top Customer Reviews
It's exciting just to read the recipe titles! Since it arrived in the mail, we've been creating evening meals around these recipes. I know I'll never again be at a loss for answering the question: What to serve with this?
As I turned page after page, there was nothing--nothing!--that did not interest me, (Some second thoughts are in an update at the bottom of this review.). That goes for my husband, too. I ordered it, but he got a hold of it before I did....He has a love of pimento cheese spread and made a batch of "Fred's Opinion on Pimento Cheese" before I got home from work. As I walked in the door, he presented me with a cracker loaded with the beautiful stuff. My husband also loves to bake biscuits and that evening he made a batch of Black-and-Blue Biscuits, with blue cheese, garlic and rosemary--excellent.
See the front cover?Read more ›
There is an introduction to southern side dishes and their ingredients and equipment to use. There are traditional recipes like cheese straws and some really different ones like sweet potato guacamole. Fred Thompson also tells a little about each dish. There are also very helpful sidebars such as telling how to remove corn from a cob and blanching vegetables. There are menus for various events and an index. The recipes are relatively simple, even for a beginning cook.
The book contains recipes on: appetizers, cool sides - such as pasta salads, slaws, pickles, dishes containing- tomatoes, peppers, eggplants, corn, okra and squash, potatoes, both sweet and white, root vegetables, greens, dried beans, shell beans, green beans, May peas and Petits Pois,, grits, cornmeal and flour, specials such as- candied butternut squash, asparagus tarts, and barbeque.
So many of these recipes were good, so far our favorites have been; old fashioned squash and onions, baked onions- made with potato chips, Pableaux's red beans and rice, and grits souffle. My friend from England has raved about; As close as I can get to Calhoun's Spinach Maria and the candied butternut squash.
This is a book many could use to add some interest to the side dishes for their meals.
The Foreword on products and ingredients is useful. Still glad I own it.
Most Recent Customer Reviews
I really enjoy this books side dishes,it's different from all the main dish recipe books.Published 5 months ago by marie roberts
Whenever I cook with Chef Thompson's recipes, I feel a little closer to my Southern heritage.Published 14 months ago by Amazon Customer
Some of the best sides ever...not enough days in a week to make them.Published 19 months ago by Nancy J Quesenberry
This cookbook has fabulous recipes, and the writer also includes interesting stories or notes with each one. Read morePublished on January 13, 2014 by Jennifer Magnusen
I tried the recipe for Cherry Salad with Southern Cola and it never gelled. It obviously called for too much liquid. Help!Published on August 4, 2013 by jo in sc