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A Love Affair with Southern Cooking: Recipes and Recollections Hardcover – October 16, 2007
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From Publishers Weekly
Anderson, author of more than 20 cookbooks, dedicated almost four years to creating her latest collection of 300 uniquely Southern recipes—and her hard work, dedication and passion are evident throughout this extensive book. Along with classic dishes, Anderson shares stories about the South's culinary history (such as the creation of Coca-Cola syrup in Atlanta, and the legend behind Tabasco sauce) and important food figures like Maryland native Frank Perdue and Krispy Kreme Doughnut founder Vernon Rudolph. Appetizer, soup, main course and dessert sections include popular favorites like Shrimp Gumbo, Smothered Pork Chops and Baked Virginia Ham. But the insider recipes like Shirt Tail Pies (fried apple turnovers), Tidewater Peanut Soup, Charcoal-Grilled Shad Roe and East Tennessee Stack Cake made with bourbon are what truly make this book special. Anderson's instructions are easy to follow and The Language of Southern Cooking section is helpful, giving definitions of commonly used ingredients. (Oct.)
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Recipe after delicious recipe will have y’all gathering round the table to celebrate the South’s rich culinary heritage. (Ben and Karen Barker, authors of Not Afraid of Flavor: Recipes from Magnolia Grill)
A fascinating journey through the rich, complex history of southern foodways. Southern Cooking is a classic. (William Ferris)
[A] charmingly intimate, authoritative, and deeply soul-moving tribute to the peerless cookery of our beloved South. (James Villas, author of THE GLORY OF SOUTHERN COOKING and MY MOTHER'S SOUTHERN COOKING)
Jean Anderson’s splendid, entertaining and most useful new book is her truly essential volume to all who enjoy southern cooking. (William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, Universit)
Her Love Affair with Southern Cooking will have you falling in love, too--and running for your kitchen.” (Damon Lee Fowler, author of Classical Southern Cooking)
A tome that will win over workaday cooks and budding food scholars alike. (John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South)
Superb...comes as close as I can imagine toward providing a detailed guide for the recreation of an ancient cuisine. (Reynolds Price, author of Kate Vaiden)
“Fun to read, with nuggets of lore packed into every page. . . . A Love Affair with Southern Cooking is that rarity, a book that’s as good to read as it is to cook from.” (Weight Watchers Magazine)
“Readers, whether from the South or not, will love the warmly written and carefully researched A Love Affair with Southern Cooking. . . . The 434-page book includes 200 classic and contempoarary recipes, plus anecdotes and personal reminiscences, all smartly told.” (4 stars -- Outstanding) (Baton Rouge Advocate)
A New York Times Best Book of 2007 -- “This treasurable book is plentifully studded with capsule essays (on the likes of Duke’s mayonnaise or RC Cola) and mini-profiles (Mary Randolph, George Washington Carver) as well as a running timeline of historical tidbits.” (New York Times)
Top customer reviews
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First, a comment about editions, why in the hell would you purchase the "Kindle" version for $9.99 when you can get a hardcover for $4 (including shipping)? They never format the pages correctly and the experience compared to the original layout of the paper pages is a pain. I think many of the negative reviews on Amazon are based on people looking at a Kindle which can not represent the original book adequately.
The amount of effort evident in the information in this book is incredible. There was so much research done on Southern cooking and food history. There are details of iconic restaurants and brands particular to the South such as RC cola, Krispy Kreme, KFC, etc. You will learn the stories behind certain recipes, historical cookbooks, personal memories, and literally thousands of details for some authentic Southern recipes from collard greens to banana pudding and everything in between.
If you are like me and want to know the story behind the recipe, you will love this cookbook. Whether a personal memory or an historical anecdote, there are so many stories along with the recipes. I love reading about the author's family members or the history of restaurants like Savannah's Miss Wilkes Boarding House. There is a running historical timeline through the entire book of the history of Southern cooking. You find the history of Vidalia onions and Little Debbie Snack Cakes. You will also find some truly unique recipes that I have not seen in print before. There are those little details in the recipe that confirm that the author has actually made the food. When you read things like, " it should not be soupy; there should be enough liquid to soak down into the rice" you know that the cook is observant. This book includes lots of details that will make you successful in reproducing the recipe. With stories of Presidents and the average citizen, these are the stories of a scholar of the field who obviously loves her subject. There are few books with the amount of attention to detail.
Nobody writes in a clearer voice than Jean Anderson. Her directions are right on, and the reader feels a connection which is unusual in books of all genres, but especially in cookbooks in this day of "celebrity" ghost written cookbooks of dubious quality and imprecise directions.
I've given this book to everybody I know who cooks, and they all rave about it. Even if you don't cook much, it's a fantastic read.
One of the leading cookbook editors has written that her chief challenge with authors is getting them to develop their own "voice".....no problems with Jean Anderson in that regard. She invites you into her kitchen like an old friend and guides you along the way.
This book is a must for anybody from the novice to the experienced cook. All will learn from it and enjoy themselves while doing so.
Long live the South and it's cuisine!!!