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A Southerly Course: Recipes and Stories from Close to Home Hardcover – April 12, 2011
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A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients—from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off.
Martha’s beloved Southern cuisine is a fresh take on homey favorites fiercely protected by the locals, including Skillet Fried Corn, Sweet Pickle Braised Pork Shoulder, and Blackberry Jelly Roll. Dishes such as Sweet-and-Sour Salsify and Peanut Chicken, on the other hand, reflect the influence other cuisines have had on Southern cooking. Martha’s lifelong bond with Mississippi is most apparent when she introduces her friends and family; she dedicates Burgundy Duck to a fiery group of women duck hunters called the Swamp Witches, while her cousin’s new wife inspires Korean-style Grilled Green Onions. And in recalling her former neighbor, the famed author Eudora Welty, she reveals the secret to a perfect Custard Pie.
With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in A Southerly Course for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition. Featured Recipe: Creamed Onions
Egyptian Walking Onions
Serves 2 Egyptian walking onions do just that; they walk their way across a garden. These unusual plants produce clusters of onion sets at the top of their stalks. As the sets at the top mature and become too heavy for the stalks to hold them upright, they lean over to the ground and replant themselves, traveling across the yard. When the new sets are buried, a petite onion will form. Once these are established they will travel, producing onions along the way, for years. The onions harvested from walking onions are very similar to pearl onions and, like their cousins, are delicious creamed. Ingredients
- 3/4 pound Egyptian walking onions or pearl onions, peeled (see Notes)
- 2/3 cup heavy cream
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- Dash of hot pepper sauce
- Grate of fresh nutmeg
- Freshly ground black pepper
- Heat the oven to 350°F.
- Combine the onions, cream, garlic, and salt in a small baking dish. Dot the top with the butter and add a little hot sauce, nutmeg, and pepper.
- Bake for 25 minutes or until the onions are beginning to brown and are very tender.
- To peel pearl onions, cut off a small bit of root end from each onion and drop the onions in boiling water. Let boil for 3 minutes, then submerge in cold water. The peels will slip off easily.
- If you like, add 1/2 cup blanched almonds to the onions as Helen Corbitt did.
- One of my favorite Southern authors is Clyde Edgerton, who wrote a novel called Walking Across Egypt. The title comes from one of the lead character’s favorite hymns, which was written by Mr. Edgerton himself!
From Publishers Weekly
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Top Customer Reviews
Martha Hall Foose has lived up and down the Mississippi from Minnesota to the Mississippi delta, where she grew up and now lives again. For this lavishly illustrated book, she followed back-roads, visited modern and classic kitchens, and explored southern ingredients. The result is a book that offers, at least for me, a fresh look at southern cooking and some recipes I can't wait to try.
There are a few scattered essays which discourse on various ingredients or customs. Foose's essay on venison includes an anecdote (funny only in retrospect) about the time she spilled Tink's Doe-in-a-Rut Buck Lure on her new dress on the first day of seventh grade. But, though not a hunter, she loves to cook with and eat venison, and mouth-watering recipes include Venison Meatballs with a Mustard Sauce, Doe Loin with Winter Biscuits, and Jalapeño Rolled Loin.
An essay on congealed salads compares the salads to the pageant girls of the South. There should, she says, be a contest, "some way to genuflect towards the spectacles of the congealed salad." She mentions Blushing Peach Melba, Cherry Co-Cola Salad, Carrot Pineapple Salad (who can forget that?) and Jeweled Lime Surprise. A recipe for Cranberry Salad follows the essay.
A recipe for Skillet Fried Corn is preceded by an essay on corn, the difficulty of growing it in the delta, the importance of holding a cob in your hand and eating it, and the traditional corn at the state fair. There is no mention of that Texas state fair favorite, corn dogs.Read more ›
The recipes are simple, yet different.
More so, its a Southern girls walk through time.
A must read!
Rarely does one find someone like Martha that is as interesting of a story-teller as they are a cook and historian. I loved every single page of her Screen Doors & Sweet Tea, and am enjoying this one as well.
And for those who are not aware of it, Martha was wisely chosen to work on the food for the film; The Help! One look at the scenes involving food, and you'll know why!
Most Recent Customer Reviews
Love the stories that accompany the recipes! As much of a good read as it is delicious eats!Published 6 months ago by Angelia
Not as good as the first book (Screen doors and sweet tea) but it's ok.Published 12 months ago by R Harvey
Seller provided excellent service and book is in fine condition. I do not find the cook book useful and will probably give it away. Read morePublished 17 months ago by karin power
So seldom that I find so many recipes that I'd like to try - even better, the first two I tried were exceptional - easy chiles relleno and bacon crackers. Read morePublished 19 months ago by Docia Rose