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A Love Affair with Southern Cooking: Recipes and Recollections Hardcover – October 16, 2007


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Product Details

  • Hardcover: 464 pages
  • Publisher: William Morrow Cookbooks; First Printing edition (October 16, 2007)
  • Language: English
  • ISBN-10: 0060761784
  • ISBN-13: 978-0060761783
  • Product Dimensions: 8.9 x 7.7 x 1.4 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #299,611 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Anderson, author of more than 20 cookbooks, dedicated almost four years to creating her latest collection of 300 uniquely Southern recipes—and her hard work, dedication and passion are evident throughout this extensive book. Along with classic dishes, Anderson shares stories about the South's culinary history (such as the creation of Coca-Cola syrup in Atlanta, and the legend behind Tabasco sauce) and important food figures like Maryland native Frank Perdue and Krispy Kreme Doughnut founder Vernon Rudolph. Appetizer, soup, main course and dessert sections include popular favorites like Shrimp Gumbo, Smothered Pork Chops and Baked Virginia Ham. But the insider recipes like Shirt Tail Pies (fried apple turnovers), Tidewater Peanut Soup, Charcoal-Grilled Shad Roe and East Tennessee Stack Cake made with bourbon are what truly make this book special. Anderson's instructions are easy to follow and The Language of Southern Cooking section is helpful, giving definitions of commonly used ingredients. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Recipe after delicious recipe will have y’all gathering round the table to celebrate the South’s rich culinary heritage. (Ben and Karen Barker, authors of Not Afraid of Flavor: Recipes from Magnolia Grill)

A fascinating journey through the rich, complex history of southern foodways. Southern Cooking is a classic. (William Ferris)

[A] charmingly intimate, authoritative, and deeply soul-moving tribute to the peerless cookery of our beloved South. (James Villas, author of THE GLORY OF SOUTHERN COOKING and MY MOTHER'S SOUTHERN COOKING)

Jean Anderson’s splendid, entertaining and most useful new book is her truly essential volume to all who enjoy southern cooking. (William C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, University of North CarolinaWilliam C. Friday, President Emeritus, Universit)

Her Love Affair with Southern Cooking will have you falling in love, too--and running for your kitchen.” (Damon Lee Fowler, author of Classical Southern Cooking)

A tome that will win over workaday cooks and budding food scholars alike. (John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South)

Superb...comes as close as I can imagine toward providing a detailed guide for the recreation of an ancient cuisine. (Reynolds Price, author of Kate Vaiden)

“Fun to read, with nuggets of lore packed into every page. . . . A Love Affair with Southern Cooking is that rarity, a book that’s as good to read as it is to cook from.” (Weight Watchers Magazine)

“Readers, whether from the South or not, will love the warmly written and carefully researched A Love Affair with Southern Cooking. . . . The 434-page book includes 200 classic and contempoarary recipes, plus anecdotes and personal reminiscences, all smartly told.” (4 stars -- Outstanding) (Baton Rouge Advocate)

A New York Times Best Book of 2007 -- “This treasurable book is plentifully studded with capsule essays (on the likes of Duke’s mayonnaise or RC Cola) and mini-profiles (Mary Randolph, George Washington Carver) as well as a running timeline of historical tidbits.” (New York Times)

“[Jean Anderson] has turned her genius to southern cooking and presents us with a classic that will live in southern homes forever and in all American homes that revere great food.” (Pat Conroy)

More About the Author

Winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, JEAN ANDERSON is one of America's most trusted cookbook authors, a careful researcher and painstaking recipe-tester. She credits her Cornell food chemistry courses plus years in the New York test kitchens of THE LADIES' HOME JOURNAL for teaching her the absolute necessity of recipes that work.

In addition to writing cookbooks, Anderson writes food and travel pieces for major American magazines and newspapers, among them BON APPÉTIT, FAMILY CIRCLE, FOOD & WINE, the late, lamented GOURMET, MORE, THE NEW YORK TIMES, and TRAVEL & LEISURE.

Known as the 'RECIPE DOC' because she loves nothing better than diagnosing and solving cooking problems, Anderson was for several years the "red phone" both at GOURMET and THE FOOD NETWORK. Got a recipe prob? Click on www.jeanandersoncooks.com and Anderson will do her best to solve it.


Photo by Rudy Muller.

Customer Reviews

Read it for the stories, enjoy the recipes.
Amazon Customer
Jean Anderson's latest book, A Love Affair with Southern Cooking is full of the aromas, tastes, textures, and images of my Southern heritage.
Beth Goldston
While I've learned how to cook some of my Southern favorites, this book will help fill in the gaps.
Andrew W. Johns

Most Helpful Customer Reviews

53 of 54 people found the following review helpful By Lynne Whiteley Novy on October 20, 2007
Format: Hardcover
I'm a fan of Jean Anderson's cookbooks to begin with (she's written more than 20!), but I am particularly enjoying "A Love Affair with Southern Cooking" because I recently moved to the South. This book not only gives me some great southern recipes, it gives me history and personal stories about growing up in the South.

Already I've tried three recipes. The Lemon Chess Pie is a snap to make (the whole filling gets whizzed up in the food processor) and has the tart yet sweet smoothness of great lemon curd. The Moravian gingerbread is like no other gingerbread I've ever eaten. Really scrumptious--uses chopped fresh ginger. I also made the Peppered Pecans--quick, easy and wonderful with a glass of wine.

I guess this is what you'd call a rave review. Well, why not? One of the things I treasure about Jean Anderson's cookbooks is that the recipes always work. Even for me! She gives full instructions so you never get left hanging, wondering if she meant this or that. You know what she means. If all cookbooks were written as clearly as hers maybe I'd be a better cook.
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45 of 47 people found the following review helpful By The Cake Lady on January 9, 2008
Format: Hardcover Verified Purchase
I saw this cookbook being advertised on GMA during the "shopping holidays". I thought this would be an ideal gift for myself and my mother since she too is a gifted cook. I have not been able to put this book down! The historical content dating back to 1513 thru the present alone is a diamond alone.
My dad who is "not in the kitchen" he does the outdoor grilling, has taken this book and won't give it up to my mom just yet.This book tells you about every origin of cooking in the America's, who created it, the synopsis of the creator, including back stories of Jack Daniels, Krispy Kreme Doughnuts,etc. along with whimsical anecdotes. It tells of our Forefathers,African-American History, Native American History, the list goes on. This book has original heirloom recipes on how some foods were prepared dating back to the 1500's. Anyone want to cook a racoon or just remembering days of the past such as real fresh homemade food in the public schools kitchens-fried chicken, banana pudding,ambrosia?

I want to tell everyone out there, that I have been collecting cookbooks for 35 years. I can look at a recipe and know whether it will work or not and if not, jot down beside a recipe what ingredients to erase and what to add. I've made the Angel biscuits and Black-Eyed Pea Salad so far and neither had to be altered. I've skimmed over most of the recipes in this book and can honestly say that the recipes can stand alone.For the seasoned gifted cook, you can add your own spin,but that's all.

I know this was a lengthly review, however I Know every cook out there or not, will fall in love with this book.
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27 of 28 people found the following review helpful By Sandra A. Gutierrez on October 24, 2007
Format: Hardcover
Jean Anderson, is among the most recognized culinary leaders in our country and after reading through her latest cookbook, "A Love Affair with Southern Cooking: Recipes and Recollections", and cooking some of the scrumptious recipes inside its pages, there is no doubt that Anderson is indeed, the most authoritative voice on Southern cuisine to date. Those of you who fell in love--as did I--with her "20th Century Cookbook" will recognize the familiar format with a clear chronology of people, foods, ingredients, and products--this time with a Southern slant--that Anderson uses to bring culinary history to life. Her recipe for Pimento Cheese is sublime, as is her rendition of a Gratin of Vidalia Onions. If you love grits and fried chicken, look no further than Jean's recipes for Grits Casserole and Pecan-Crusted Oven Fried Chicken--among the best I've had. There are way too many delicious recipes to mention here. We are all in for a real treat with her latest cookbook; it is bound to delight avid fans and enamor new ones. If you live in the South, this is a must-have; if you don't, after reading this cookbook, you'll wish you did.
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16 of 16 people found the following review helpful By Harold Skelton on September 6, 2014
Format: Kindle Edition Verified Purchase
Impossible to find anything in the kindle edition. If you do look in appendix it gives a page number. Page numbers not on kindle edition. Useless or if you have several hours to hunt and peck you may find what you are looking for.
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17 of 18 people found the following review helpful By Georgia Downard on October 24, 2007
Format: Hardcover
My mother was from North Carolina and my father from Canton, China. Both were wonderful cooks and both instilled in me a love of food and cooking. The Southern food my mother prepared not only nourished me, it nurtured me with its wonderful use of ingredients and flavor combinations and comforted me throughout my childhood. It remains very much a part of my life today. So, it is with great pleasure I welcome Jean Anderson's A Love Affair with Southern Cooking. Here, in one compelling book, are some of the familiar recipes of my childhood plus an entire repertoire and history of Southern food. As with all her books, Jean takes you by the hand and guides you through the recipes. The results are delicious every time. I've been a huge fan of Jean's books throughout the years but this one has particular significance for me. Bravo!
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15 of 16 people found the following review helpful By M. Ward on December 12, 2007
Format: Hardcover
I was born and raised in the South and I have seen many books on Southern cooking, but "A Love Affair with Southern Cooking" is the best so far and most comprehensive. Jean Anderson has written an engaging book chockfull of recipes from the South. She also takes us on a tour of Southern culture with sidebars on the history of Krispy Kreme doughnuts and her take on barbecue, a controversial subject in the South. The pecan pie recipe is superb as is the black-eyed peas with smoked ham hock, a dish always found on my table at New Year's. I have kept the book at my bedside table for night reads and near my stove. And it's been my Christmas present to friends and family. I am grateful that Jean Anderson has taken the time and effort to create this masterpiece of authentic Southern cooking.
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