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Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate Hardcover – September 24, 2012


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Editorial Reviews

Review

"[Fred Thompson's Southern Sides] explores the dishes that are often overlooked.--Grand Forks Herald

A worthwhile cookbook that brings so much more to the table than recipe listings.--Southern Food

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

Fred Thompson's Southern Sides has the most genuine personality of any cookbook to come my way.--Sarah Kucharski, Smoky Mountain Living

A bible of classic and contemporary Southern sides. Highly recommended.--Library Journal Starred Review

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

With 250 side dishes, there's something for everyone. . . . So buy a copy or three of Fred;s book – and make sure to use it.--Farm Fresh North Carolina.com

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

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 ultimate compendium of Southern sides.--WNC Magazine

Once you tuck into this book, you may never want to move on to the main course.--Garden & Gun Editors' favorite

[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

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] 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

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

Review

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|At last--a cookbook devoted to the glorious side dishes of the American South. This distinctive book is as wise, warm, and witty as the incomparable Fred Thompson. Turning its pages is the next best thing to being in his company. And it's the book to turn to when company's coming. I'm making room on my shelf of favorite cookbooks for this new classic.--Nathalie Dupree, TV host and author of New Southern Cooking and eleven other books|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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Product Details

  • Hardcover: 352 pages
  • Publisher: The University of North Carolina Press; 1 edition (September 24, 2012)
  • Language: English
  • ISBN-10: 0807835706
  • ISBN-13: 978-0807835708
  • Product Dimensions: 9.5 x 8.2 x 1.1 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #546,474 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

18 of 19 people found the following review helpful By I Do the Speed Limit TOP 500 REVIEWERVINE VOICE on September 23, 2012
Format: Hardcover Verified Purchase
My, oh my; this is a great cookbook. You are going to love it! This guy--Fred--well, he's just masterful. He has not only lovingly perfected and given us his many favorites; he's done loads of research and has shared many treasures from all over the "South". I put that word in quotation marks because I use that term with some reservations for this book: I believe this cookbook covers more than just your usual southern offerings. Of course, all your favorite southern dishes are included, but there is a flare here that transcends the idea of "Southern". Just take a look inside at the Contents pages and you can get an idea of what I mean. I really wish you could read the inside flaps of the book jacket--it is superbly written and says so much about the compilation of recipes and Fred's take on the value of side dishes. It's hard to explain, but this is not just another presentation of southern cooking.

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.

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8 of 8 people found the following review helpful By wogan TOP 500 REVIEWER on October 16, 2012
Format: Hardcover
This book is a wonderful addition to any cookbook collection. I've even sent it to a friend in England who is enthusiastic about every recipe she has cooked. There are very good colour pictures for thee few recipes that have pictures of the finished dishes.
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.
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5 of 5 people found the following review helpful By the hat lady on December 4, 2012
Format: Hardcover Verified Purchase
I collect cookbooks. I go to Goodwills, thrift stores, used book stores, etc. I have hundreds of cookbooks. I can tell you that this book will be one that i read and use over and over again. This book has so many tried and true southern sides in one place it literally could replace all the other books that i own. The recipes are easy to read and follow written in a nice large print. There are nice pictures, although not for every recipe. Also most of the recipes don't require expensive specialty ingredients that cost a fortune. This is the type of cookbook that i would actually buy and give as a gift to my friends.
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1 of 1 people found the following review helpful By pakiwu on January 4, 2013
Format: Hardcover Verified Purchase
I checked this book out at the library and loved it. I am so happy to own it. Just the best recipes even if you aren't from the south. It arrived the day after my order. Thanks.
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By jo in sc on August 4, 2013
Format: Kindle Edition
I tried the recipe for Cherry Salad with Southern Cola and it never gelled. It obviously called for too much liquid. Help!
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Format: Hardcover Verified Purchase
Beautiful book but I was expecting more recipes on the order of those in the first part. Too many seem complicated for a lazy cook.
The Foreword on products and ingredients is useful. Still glad I own it.
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