Savannah Cookbook, The [Hardcover]

Damon Lee Fowler (Author)

Book Description

Publication Date: May 10, 2008

For hundreds of years, Savannah has charmed residents and visitors alike with its fine old architecture, wide, cobbled streets and romantic moss-draped trees. Though less widely known than its haunting beauty and fabled eccentricities, part of the enchantment of Savannah is its cuisine. Blending European, Asian, and West African customs Damon Lee Fowler introduces The Savannah Cookbook, offering recipes for Southern classics such as rice and grits, soups and stews, poultry, fish and meat dishes, as well as a helpful chapter on pantry basics.
Recipes include:
Savannah Black Turtle Bean Soup
Daufuskie Crab Fried Rice
Flounder in Lemon-Pecan Brown Butter
Creamed Chicken Madeira on Rice Waffles
Veal Scallops with Oysters and Bacon
Mushroom-Stuffed Tomatoes
Sour Cream Pound Cake
Author Bio: Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He is the author of five critically acclaimed cookbooks: Classical Southern Cooking; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken; Damon Lee Fowler's New Southern Kitchen; and most recently Damon Lee Fowler's New Southern Baking. 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 a founding board member and past president of the Southern Foodways Alliance.

Editorial Reviews

About the Author

Damon Lee Fowler is a nationally respected authority on the history of Southern foodways. He has authored six critically acclaimed cookbooks including The Savannah Cookbook and New Southern Baking, has edited and annotated three facsimile reprints of important American cookbooks, and was editor and recipe developer for the Jefferson Foundation's first Monticello Cookbook, Dining at Monticello. His work has appeared in Food & Wine, Relish, and Charleston Magazine. He lives in Savannah, Georgia, where he teaches cooking and is the feature food writer for the Savannah Morning News.

Product Details

• Hardcover: 224 pages
• Publisher: Gibbs Smith (May 10, 2008)
• Language: English
• ISBN-10: 1423602242
• ISBN-13: 978-1423602248
• Product Dimensions: 10.2 x 8.9 x 1.1 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #492,341 in Books (See Top 100 in Books)

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

Most Helpful Customer Reviews

7 of 10 people found the following review helpful:

5.0 out of 5 stars Savannah Cookbook is one leisurely read!, July 16, 2009

By 

I. Seligman - See all my reviews

This review is from: Savannah Cookbook, The (Hardcover)

I've cooked with Damon Lee Fowler's other books, like Classical Southern Cooking, and the recipes come out great.

I made the shrimp and grits from Savannah Cook Book, and it is tasty! I've reviewed about a dozen others, and they are gonna taste just as good-I can "taste" a dish fairly well, from reading its ingredients and steps and know if its balanced.
I've cooked quite a few variation of Southern classics (many shrimp and grits versions!); that's why I buy yet another Southern cook book. This one's recipes are worth cooking. I'll cook more from the book leisurely, and add my little variations as I go. That's how this book is best taken-leisurely, just as a few days visit to lovely Savannah should be. (I highly recommend visiting the classic Bonaventure Cemetery out of town, with the beautifully carved monuments and the foliage and trees-it's perhaps the prettiest one in the USA, and I'm not one to visit such spots!)

Mr.Fowler has his personality in the recipes, and the photos are quite attractive.
He truly loves, eats and breathes the South. This book for Savannah, and really any of his other books, are a great way to savor some the South's rich culsines.

2 of 3 people found the following review helpful:

5.0 out of 5 stars Eat your way through Savannah's scrumptious recipes & history, May 7, 2010

By 

V. WEAVER "quality critic" (DAYTON, OH United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Savannah Cookbook, The (Hardcover)

This author has done his homework, both in his own Savannah kitchen and in the kitchens of Savannah's southern belles. The book is well-researched, and the prepared recipes are beautifully photographed and explained, complete with tips over decades of cooking. Even those who have never traveled south or have little interest in recipes that are made from Savannah's historical crops can find mouth-watering, delicious recipes to suit U.S.-born citizens from any part of this country.

2 of 3 people found the following review helpful:

5.0 out of 5 stars authentic!, March 29, 2010

By 

MomOfGuero - See all my reviews

Amazon Verified Purchase

This review is from: Savannah Cookbook, The (Hardcover)

We lived in the LowCountry for 3 years and have found this cook book to be authentic of the area. Now, when we miss Savannah and Beaufort (which is often!) we can cook a little something up and smile over our memories. The Breakfast Shrimp and Grits are to die for!