The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
The Gift of Southern Cooking Recipes and Revelations from Two Great American Cooks Author:Edna Lewis, Scott Peacock Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s in... more »ventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.
Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular.
Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings.
Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-
tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the table--is what makes the meal uniquely Southern. Every occasion is celebrated, and at the back of the book there are twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table.
Here, then, is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.« less
If your a collector and a lover of real Southern food, recipes passed down and wonderful stories of the South this beautiful book is a must have. It features old family favorites passed down and a few new Southern recipes you don't find very often. I have tried a few already. The Alabama Blackberry Cobbler, Lemon Cheese Layer Cake were excellent. Also a dessert i had never heard of but tried and went over well was Coffee Jelly. A dessert from the Old South. A barely jelled intensely flavored, slightly sweet "jelly" served in a very small cup with whipped cream. It's heaven.It mealts in your mouth! And you can't live in the South without having homemade Pimento Cheese in the fridge. This recipe was different as it has no store mayo in it. There is a wait on wish list for this book and I ended buying mine from Amazon. I am posting a review for those who want the book and are wondering if it is worth buying from Amazon. It's a difinate keeper!!