The South (Williams-Sonoma New American Cooking) [Hardcover]

Ray Overton (Author)

Product Details

• Hardcover: 144 pages
• Publisher: Time Life Education (May 2000)
• Language: English
• ISBN-10: 0737020407
• ISBN-13: 978-0737020403
• Product Dimensions: 9.6 x 7.5 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #354,841 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

7 of 8 people found the following review helpful:

5.0 out of 5 stars beautiful pictures, very good recipes, May 9, 2000

By A Customer

This review is from: The South (Williams-Sonoma New American Cooking) (Hardcover)

As a native of Athens, GA., i was delighted to find this book. The recipes are mostly familiar, but updated and photographed so as to inspire...Beginners will not have any difficulty w/ the recipes, which are very accessible. The book has interesting mini-articles, about Winter-wheat (White lily flour, the secret to flaky biscuits) and tabasco sauce, are but two of the examples. All in all, this book makes you want to get in the kitchen and start whippin' up some Sally lunn, collards and red velvet cake! i look forward to the entire series.

5 of 6 people found the following review helpful:

5.0 out of 5 stars The Absolute Best ..................., May 28, 2000

By 

Jason - See all my reviews

This review is from: The South (Williams-Sonoma New American Cooking) (Hardcover)

This book is like a special gift to those of us transplanted Southerners. I now live on Long Island and miss the summers spent on my grandparents farm in rural Tennessee. This book brought back so many fond food memories (with updated twists inspired by the creative author, Ray Overton). It is a beautifully photographed book (in fact I bought 2, one for my kitchen, and one to display on my coffeetable). For anyone who loves comfort food at it's best, and those longing for a bit of nostalgia at the table, this is the book to buy. So, loosen your belt and have another helping .............

3 of 5 people found the following review helpful:

5.0 out of 5 stars Regional Cooking At Its Best., October 30, 2003

By 

Matiqua "matiqua" - See all my reviews

This review is from: The South (Williams-Sonoma New American Cooking) (Hardcover)

This book is part of a series of six, covering the different regions of the USA, the others are California, the Pacific Northwest, the Heartland, the Southwest and New England. All of them are really well done and interesting, with lots of information about regional produce and special traditions. The recipes, however, are quite new and up-to-date, even if they still can be classified as "regional". Almost all of them are illustrated in a picture, which I find very important in a cookbook, and all have a nutritional analysis chart (which is not as good if you have look at the calories!)
And now let's talk about this specific book. It is wonderful! I think it is the one I prefer out of the six. The recipes I tried so far are so tasty! Right tonight we made Hot Pepper Jelly Glazed Pork Roast: it's so yummy that you can hardly believe you used so few ingredients! It's just pork loin, hot pepper jelly, cider and little more. We all loved it, even if I have to admit that I added an apple too with the pork. The grilled chicken with onion marmalade was juicy and perfect.
The Sally Lunn Biscuits were wonderful too and quite easy and I could go on like that for a while, but I'm sure you got the idea.
However, there is a drawback: once you try the recipes in this book you will end up with the whole series! The others are just as good, I tried the Blackberry Barbeque sauce in the "Pacific Northwest" and it's just to-die-for and so on and on and on...
Last word: buy it, you won't regret it!