What's cooking down South? Hoppin' John Taylor has traveled from Hilton Head to Memphis, from Louisville to Birmingham, from Bethesda to Miami to find out. He's collected more than 200 authentic southern dishes from the finest private homes in Charleston, the best Creole restaraunt in New Orleans, and the recipe files of great chefs and cooks in kitchens from Dallas to Richmond. You're in for some wonderful surprises as you encounter the varied, energetic cuisine of today's South--and discover the kind of food that nourishes not only the body but the soul.
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Book Description
Editorial Reviews
Amazon.com Review
John Martin Taylor is one of the cooks and writers devoted to preserving traditional Southern American cooking and to reviving interest in it. He is also creatively talented in the kitchen. Taylor, known as "Hoppin' John," focused on the traditions of the South in an earlier book, Hoppin' John's Lowcountry Cooking. In The New Southern Cook, he offers regional dishes gathered from local chefs and cooks from Texas to Appalachia, in addition to his own great cookin'. With the background Taylor provides, you'll appreciate dishes from Virginia's Peanut Soup to Peanut Hummus, and Deep-Fried Turkey Breast to Banana-Fried Sea Bass. Noting that cooking evolves as a living thing, he considers Green Tomato Soup and Tequila-Glazed Pork Roast as legitimate and Southern as Carrots in Ginger Ale and Crab Cakes. A wine aficionado, he provides recommendations with many dishes, but suggests beer or lemonade with barbecue!
--This text refers to the
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From Booklist
It is difficult to ignore food writers who speak so lovingly and knowledgeably about their cooking heritages. The graciousness of the South permeates this second culinary collection from Taylor. Nods, kudos, and good words are generously given to those from whom he has borrowed a recipe or two. What's more, he has personalized each on-loan dish by explaining, for instance, not only the origins of, say, chicken and vegetable curry but also friend Kim-Anh Huebner's restaurant talents and passion for growing her own food. That kind of gentleness informs much of the book and the 200 dishes, as does his insistence on easy-to-obtain, fresh ingredients. Barbara Jacobs
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John Martin Taylor is a culinary historian and food writer currently living in Sofia, Bulgaria. He is an authority on the cooking of not only his native South, but also of Italy and the Caribbean, where he has lived. He is the former food editor of the French-language magazine, Ici New York. John is considered the expert on the culinary traditions of the lowcountry, the coastal plain of South Carolina and Georgia. He received a Masters in Film from the University of Georgia, and is an accomplished photographer as well. For 13 years, he owned and operated Hoppin' John's, a culinary bookstore and cooking school in Charleston, SC. He closed the shop in 1999 to concentrate on writing and consulting. He has appeared on both local and national radio and television. He is generally credited with reviving the traditional cuisine of the lowcountry and in renewing interest in stone-ground, whole grain grits and cornmeal. He sells heirloom corn products through his commercial site, www.hoppinjohns.com and blogs at www.hoppinjohns.net.
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4 of 4 people found the following review helpful:
3.0 out of 5 stars
The not-so-Southern Southern cook,
By A Customer
This review is from: The New Southern Cook (Hardcover)
I'm from VA and currently live in NC. I'm not saying that I've seen it all or eaten it all, but many of these recipes I felt were a little on the stuffy side and not true Southern food at all. I was pleased to see the Magnolia Grill represented, along with some other fine NC restaurants, but overall it was disappointing. If you want a true Southern cookbook that is wonderful, please try The Gift of Southern Cooking by Edna Lewis and Scott Peacock. WONDERFUL!
5.0 out of 5 stars
happy wife,
By Nero Ragno "creator of "She of the Forbid... (The Forbidden Zone) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: The New Southern Cook (Hardcover)
My wife wanted it.
I got it. She's happy. I'm happy. And I'm getting good food.
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