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Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate Hardcover – September 24, 2012
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A cookable balance of new and old, mama's kitchen and chef touches, supermarket ingredients and southern specialties.--Appetite for Books blog
Once you tuck into this book, you may never want to move on to the main course.--Garden & Gun Editors' favorite
A soulful expression of the true nature of Southern cooking. . . . A Southern gem that is filled with [Fred Thompson's] personality and years of creating great eats.--Edible Piedmont
A worthwhile cookbook that brings so much more to the table than recipe listings.--Southern Food
The recipes in Thompson's 11th cookbook reflect where life has taken him --the down-home classics he learned from his grandmothers, mother and aunts to modern dishes influenced by well-respected Southern chefs.--Raleigh News and Observer
From the get-go, you've got to like Fred Thompson's Southern Sides. Written like a long, literate love letter to Southern fare, the recipes range from small plates to big, meal-sized dishes.--Detroit Metro Times
The ultimate compendium of Southern sides.--WNC Magazine
A bible of classic and contemporary Southern sides. Highly recommended.--Library Journal Starred Review
Fred Thompson's Southern Sides has the most genuine personality of any cookbook to come my way.--Sarah Kucharski, Smoky Mountain Living
The flavors here are big. . . . [Thompson] has a missionary's fervor for the sides and vegetables that he calls, in his introduction, 'the apex of Southern cooking.'--The New York Times
With 250 side dishes, there's something for everyone. . . . So buy a copy or three of Fred;s book – and make sure to use it.--Farm Fresh North Carolina.com
[A] cookbook that brings so much more to the table than recipe listings. . . . Southerners will get a nice dose of nostalgia and comfort from these recipes, and non-southerners will get a great glimpse into a culture that cannot be explained, only experienced. All readers will also continue the rich traditions of these great meals by creating new memories through them.--Okra Magazine
[A] great melding of then and now, complete with the recipe contradictions that so many cookbook authors avoid these days.--LA Weekly's Squid Ink blog
Fred Thompson's Southern Sides is perfect for anyone who already loves Southern side dishes or for those who want to learn more about preparing traditional Southern ingredients.--Savannah Morning News
Sweet potato guacamole? Why, that's just brilliant. Cornbread with ricotta cheese? Why, that's just decadent. Bourbon Creamed Corn? Can't wait to try it. . . . Proves unequivocally that for every season, there's a side.--Atlanta Journal-Constitution Best of 2012
"[Fred Thompson's Southern Sides] explores the dishes that are often overlooked.--Grand Forks Herald
A book for the ages. Thompson's strong, knowledgeable voice is a reassuring companion in the kitchen. I am smitten with this book.--Martha Hall Foose, author of A Southerly Course: Recipes and Stories from Close to Home
At last--a cookbook devoted to the glorious side dishes of the American South. This distinctive book is as wise, warm, and witty as the incomparable Fred Thompson. Turning its pages is the next best thing to being in his company. And it's the book to turn to when company's coming. I'm making room on my shelf of favorite cookbooks for this new classic.--Nathalie Dupree, TV host and author of New Southern Cooking and eleven other books
Top Customer Reviews
It's exciting just to read the recipe titles! Since it arrived in the mail, we've been creating evening meals around these recipes. I know I'll never again be at a loss for answering the question: What to serve with this?
As I turned page after page, there was nothing--nothing!--that did not interest me, (Some second thoughts are in an update at the bottom of this review.). That goes for my husband, too. I ordered it, but he got a hold of it before I did....He has a love of pimento cheese spread and made a batch of "Fred's Opinion on Pimento Cheese" before I got home from work. As I walked in the door, he presented me with a cracker loaded with the beautiful stuff. My husband also loves to bake biscuits and that evening he made a batch of Black-and-Blue Biscuits, with blue cheese, garlic and rosemary--excellent.
See the front cover?Read more ›
The Foreword on products and ingredients is useful. Still glad I own it.
Most Recent Customer Reviews
I really enjoy this books side dishes,it's different from all the main dish recipe books.Published 11 months ago by marie roberts
Whenever I cook with Chef Thompson's recipes, I feel a little closer to my Southern heritage.Published 20 months ago by Amazon Customer
Some of the best sides ever...not enough days in a week to make them.Published on July 3, 2014 by Nancy J Quesenberry
This cookbook has fabulous recipes, and the writer also includes interesting stories or notes with each one. Read morePublished on January 13, 2014 by Jennifer Magnusen
The book is ok, but none of the recipes seem that interesting to me. I have not cooked anything from this book, but to be honest I don't think I will either. Read morePublished on December 21, 2012 by superld