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Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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Deep South Staples: or How to Survive in a Southern Kitchen Without a Can of Cream of Mushroom Soup Hardcover – May 9, 2006

4.5 out of 5 stars 13 customer reviews

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Editorial Reviews

From Publishers Weekly

Southern author and restaurateur St. John (My South: A People, A Place, A World All Its Own) offers up his relatively faithful take on southern cuisine in this collection of traditional recipes. His approach is to take a traditional dish such as macaroni and cheese or deviled eggs and prepare it as a chef would, so deviled eggs benefit from a pinch of white pepper and white balsamic vinegar, while macaroni and cheese is jazzed up with white pepper, onions and a can of sweetened condensed milk. (St. John even offers up a béchamel version of cream of mushroom soup.) There are still plenty of recipes for purists: fried chicken, greens and chicken pot pie are all prepared with just a handful of ingredients, and there isn't a truffle or slice of foie gras to be found. Even the most complicated recipes are well within the range of the average cook, since the book's emphasis is on taste rather than technique or exotic ingredients. In addition to the recipes, the book is peppered with handy tips such as how to handle raw chicken to avoid contamination (use a metal colander) and preserve overripe bananas (freeze, then thaw when ready to use). St. John also includes meditations on such uniquely southern topics as sweet tea and chitlins. While there is little new culinary ground covered here, those looking for an overview of southern cooking could do worse.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Robert St. John has been Executive Chef/Owner of the Purple Parrot Café and Mahogany Bar in Hattiesburg and Meridian, Mississippi. He writes a syndicated food column for several newspapers, and hosts a monthly television cooking show. He lives in Hattiesburg, Mississippi.
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Product Details

  • Hardcover: 288 pages
  • Publisher: Hyperion (May 9, 2006)
  • Language: English
  • ISBN-10: 1401308384
  • ISBN-13: 978-1401308384
  • Product Dimensions: 7.2 x 9.1 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,115,051 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I found this gem while wandering thru my library. I thought I'd try a few recipes and if I liked it, would go ahead and buy it. Well, I've had it about a week. I've made the meatloaf twice (once for a carry-in at work), the beef vegetable soup and today I am trying my hand at the Chicken tetrazzini. I am also buying a copy for me and another for a friend!
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Format: Hardcover
I received this book for Christmas last year and have used many of the recipes in it on a weekly basis. Although some of them require quite a few more ingredients than I normally use, I love them so much that I'll take the extra time to prepare or buy those ingredients. My family particularly enjoys the maccaroni & cheese, scalloped potatoes and meatloaf recipes - but our all time favorite has to be the redfish recipe...it is amazing!

Having grown up in Mississippi, I would highly recommend this to anyone who is looking for a true taste of the South. You will not be disappointed!
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Format: Hardcover Verified Purchase
Robert St. John is an excellent chef, and his recipes in this book reveal that. His ingredients are easy to obtain. I have fancy cookbooks with great recipes, but they call for ingredients that I can't find. Good home cooking is what this cookbook is all about: the basics with flare. Everytime I cook something from this book, people go on and on about how good it is. I'd love to take the credit, but it all really belongs to Robert St. John.
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Format: Hardcover Verified Purchase
I bought this for the MUZ's Pancake recipe and was not disappointed at all. We also loved the butter pound cake. Still have several more recipes to try. BUT just the pancake recipe made it worth the money...
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Format: Hardcover
I have "Deep South Parties,"and just had to have this one too. They share a few of the same staple recipes, but the stories and histories that are in it are well worth it.
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Format: Hardcover Verified Purchase
I love his local restaurants. So when my girlfriend requested one of his books for her bday I immediately came to amazon. As much as she uses cream of mushroom soup I just had to get this one :), plus the fact that she has that good southern cooking ingrained into her! She was very pleased with it. We immediately found some really good sounding dishes to try out. Haven't had the chance to try them yet but I have faith they will be great. Every dish I've had based in his recipes have been stellar! The book is very high quality as well. And as always super fast delivery!
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Format: Hardcover Verified Purchase
This fellow has it all- the ability to cook, and cook well- and the ability to truly tell a story. The book itself, even outside of the recipes, is a pleasure to read. The author is able to paint some really lovely pictures with his words- I got a very real sense of what it was like to grow up Southern, in slightly more genteel time than the present. The recipes are fabulous, as well- I have tried several, and every single one has been a hit with my family. Fantastic book!
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