Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (Hardcover)

~ (Author), Ann Stratton (Photographer) "An appetizer or hors d'oeuvre was once as completely foreign to a Southern palate as sashimi-the exception being the Creole penchant for canapes..." (more)
Key Phrases: several liberal grindings, headless weight, cup canned broth, Damon Lee, New Southern, Carolina-Style Rice (more...)

Editorial Reviews

Amazon.com Review

Rooted in the cuisines of North America, Europe, and Africa, Southern cooking is delicious, classic fare. But according to Damon Lee Fowler's New Southern Cooking, traditional dishes like fried chicken, gumbo, cornbread, and pecan pie aren't the whole story. Stating that Southern cooking as such makes sense only if we recognize it as the result of multiple interpretations over time, Fowler presents his versions of traditional dishes that also take into account today's busy, health-conscious world. His recipe for Grilled Pork Tenderloins with Bourbon Mustard Glaze, for example, honors the Southern passion for pork, but uses a lean cut of meat. The result of Fowler's approach is 160 easily made recipes that salute the old and the new delectably.

In chapters that cover every course from appetizers and snacks to breads and desserts, Fowler finds innovative ways with quintessential Southern ingredients, offering the likes of Baked Pecan-Crusted Goat Cheese with Warm Peach Chutney, Green Tomato Gumbo, and even Sweet Potato Latkes with Homemade Applesauce and Crème Fraîche. He also offers polished examples of traditional fare, including Grilled Breaded Veal Chops, Scalloped Eggplant a la Creole, and, of course, Buttermilk Fried Chicken (touched unconventionally with garlic). Bread lovers will dote on Fowler's Cinnamon Pecan Drop Biscuits, while fans of dessert should swoon for the likes of Maryan's Chocolate Pound Cake, Lemon Pecan Pie, and Shortbread Banana Pudding. With menus and a useful list of ingredient sources, the book is an exciting addition to the Southern cookbook shelf. --Arthur Boehm

From Publishers Weekly

Resolutely unsplashy, Fowler (Classical Southern Cooking) is the anti-Emeril. Roasted Pecans at first seem ho-hum, but these aren't any roasted pecans: they represent the South, "a tangle of earth and refinement," and introduce a quintet of pecan-themed appetizers. The classics Buttermilk Fried Chicken, two Gumbos, Grits and Croquettes are lovingly explained, and sidebars and introductions describe everything from rendering lard to peeling tomatoes. Savannah Cutlets may seem nouveau (they use bourbon as well as parmesan cheese), but Fowler, who tempers innovation with historical background, points out parmesan has been imported to Georgia since the 18th century. Cucumber Buttermilk Soup nods to Greek influence, while Sweet Potato Latkes show Jewish flavor. The chapter on eggs is worth the price alone Fowler explains how to poach quantities of eggs without elaborate equipment. While bacon and ham appear regularly, for example in Broiled Snapper with Bacon, vegetables are often main courses, such as Scalloped Eggplant a la Creole. Seafood, such as Shrimp in Savannah Sweet Red Pepper Sauce and Lowcountry Crab au Gratin, is well represented. The dessert chapter, while short, has Bourbon Pound Cake, Lillie's Little Lemon Puddings and Gingered Peaches. Fowler's enthusiasm and thorough explanations make this book a must for anyone who loves Southern cuisine.
Copyright 2002 Cahners Business Information, Inc.

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Product Details

• Hardcover: 432 pages
• Publisher: Simon & Schuster (April 30, 2002)
• Language: English
• ISBN-10: 0684871696
• ISBN-13: 978-0684871691
• Product Dimensions: 9.6 x 7.7 x 1.3 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,164,343 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Tasting great, authentic, and not fattening, June 20, 2004

By	Voracious cook with busy professional life (Austin, TX) - See all my reviews

I am really impressed with this book. The author truly has zest for life, knows his subject as a professional who understands differences between cooking at a restaurant and in a modern kitchen, and has a great sense of humor. I have tried a number of recipes, found them quite easy to follow, and the results came out from very good to excellent to exceed expectations. All of the dishes that I produced in my small kitchen following the author's directions had just as much character as the author seems to have :), and none of the recipes seemed intimidating or unreasonably demanding. It was also a pleasure to read all the stories coming with the cuisine and people who sustain it.

4 of 4 people found the following review helpful:

5.0 out of 5 stars i cannot believe i am the first one to rate this book!, August 22, 2003

By A Customer

A wonderful cookbook by a witty and passionate home cook. Everything i tried tasted great - simple recipes, few ingredients, complex tastes - for Southerners and Non-Sotherners alike. In a strange way, it reminds me of another great cookbook: "Parisian Home Cooking" by Michael Reynolds.
As an European living in the South, I find this book both inspirational and modern.

1 of 2 people found the following review helpful:

4.0 out of 5 stars Entertaining and Helpful, January 8, 2007

By	A Seeker (Texas USA) - See all my reviews

Damon Lee Fowler is an entertaining author and an experience chef. I was seeking a cookbook with the traditional Southern flavor updated for current trends and methods. This book was close. The reason I did not give New Southern Kitchen five stars was that the recipe I tried, Pork Loin in Milk, was disappointing. The dish I was expecting was a Pork Loin similar to Smothered Pork Chops, what I got was a milk stewed loin that disappointed. Could have been my cooking but usually I can tell if it is me or the recipe and I don't think it was me. My wife enjoyed the dish but not with the gusto of my Smothered Pork Chops
I do plan on giving a copy to my daughter for her birthday.