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Classical Southern Cooking

by Damon Lee Fowler

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401475,525 (3)None
Damon Lee Fowler valiantly preserves an endangered cuisine--Classical Southern--in this winning and evocative compendium of the food of the Old South. This is Southern cooking before pecan pie, before the food processor, and before the Colonel. Written in an affable style and brimming with recollections and lore, Fowler's book is a delightful celebration of Southern culture and cuisine.Line drawings..… (more)

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This book is a study of Southern foods from around the 1st half of the 19th century. The author used as his basis the cookbooks of four remarkable women: The Virginia House-wife (1824) by Mary Randolph, The Kentucky Housewife (1839) by Lettice Brayn, The Carolina Housewife (1847) by Sarah Rutledge, and Mrs. Hill's New Cook Book (1867) by Annabella Hill. The notes are extensive and refer to many other cookbooks. The author champions many of the "old ways" which are gone forever. Among those are open hearth cooking, thickening with cream, etc. He disguised between the cooking of Charleston and and of Savannah. To quote Karen Hess, "...Fowler's ;;;;is a perfectly beautiful book, a clebration of the glaories of traditional Southern cookery. He is particularly successful in bringing to life the practices of the best cooks of yesteryear, all in fine historical hispicale. He was devised way of using absolutely authentic cooking methods to re-create these lovely dishen in our own kitchen, still retaining their essential quality. This is a rare gift."
  louparris | Apr 18, 2009 |
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Damon Lee Fowler valiantly preserves an endangered cuisine--Classical Southern--in this winning and evocative compendium of the food of the Old South. This is Southern cooking before pecan pie, before the food processor, and before the Colonel. Written in an affable style and brimming with recollections and lore, Fowler's book is a delightful celebration of Southern culture and cuisine.Line drawings..

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