Amazon.com
Rooted in the cuisines of North America, Europe, and Africa, Southern cooking is delicious, classic fare. But according to Damon Lee Fowler's New Southern Cooking, traditional dishes like fried chicken, gumbo, cornbread, and pecan pie aren't the whole story. Stating that Southern cooking as such makes sense only if we recognize it as the result of multiple interpretations over time, Fowler presents his versions of traditional dishes that also take into account today's busy, health-conscious world. His recipe for Grilled Pork Tenderloins with Bourbon Mustard Glaze, for example, honors the Southern passion for pork, but uses a lean cut of meat. The result of Fowler's approach is 160 easily made recipes that salute the old and the new delectably.
In chapters that cover every course from appetizers and snacks to breads and desserts, Fowler finds innovative ways with quintessential Southern ingredients, offering the likes of Baked Pecan-Crusted Goat Cheese with Warm Peach Chutney, Green Tomato Gumbo, and even Sweet Potato Latkes with Homemade Applesauce and Crème Fraîche. He also offers polished examples of traditional fare, including Grilled Breaded Veal Chops, Scalloped Eggplant a la Creole, and, of course, Buttermilk Fried Chicken (touched unconventionally with garlic). Bread lovers will dote on Fowler's Cinnamon Pecan Drop Biscuits, while fans of dessert should swoon for the likes of Maryan's Chocolate Pound Cake, Lemon Pecan Pie, and Shortbread Banana Pudding. With menus and a useful list of ingredient sources, the book is an exciting addition to the Southern cookbook shelf. --Arthur Boehm
Book Description
WHAT'S SO NEW ABOUT THE NEW SOUTHERN KITCHEN?
It's the way Damon Lee Fowler, author of Classical Southern Cooking, coaxes the timeless flavors of yesterday from the markets and kitchens of today. Rather than simply reproduce traditional Southern food, Fowler presents more than 160 mouthwatering, perfect-every-time recipes that take into account how we come by ingredients, the equipment we use to prepare them, and our more health-conscious way of living. The result is food that honors the spirit, the history, and especially the taste of the classic Southern table.
Southern cooking, as most people think of it, doesn't exist. After all, there are as many ways to make "real" corn bread, gumbo, or fried chicken as there are cooks. So instead of dwelling on hidebound notions of authenticity, Fowler focuses on the essence of great Southern food, combining traditional ingredients in fresh ways and finding nuances of flavor and texture that may have been overlooked before.
This is an unapologetically opinionated and singular book, both colored by the tastes of the author's palate, upbringing, and experiences, and connected to every cook who has ever and will ever step into a kitchen with a Southern idea of flavor in mind. In these pages you won't find "nouveau" Southern dishes that simply add cilantro or jalapeño peppers. You will find Pecan-Crusted Goat Cheese with Warm Peach Chutney, combining the best of old and new Southern elements. Pan-Broiled Pork Tenderloins with Caramelized Onions honors the Southern passion for pig but uses a lean cut of meat. Asparagus Shortcake and Shrimp and Green Tomato Gumbo put a savory twist on old favorites. Pound Cake Sandwiches, made with Bourbon Pound Cake; Orange-Praline Trifle; and Sweet Potato Ice Cream are all soul-satisfying endings to any meal.
With suggested menus and resources for finding the best Southern ingredients, Damon Lee Fowler's New Southern Kitchen is sure to become a contemporary classic and an essential volume in every cookbook library, whether north or south of the Mason-Dixon line.
Customer Reviews:
Entertaining and Helpful.......2007-01-09
Damon Lee Fowler is an entertaining author and an experience chef. I was seeking a cookbook with the traditional Southern flavor updated for current trends and methods. This book was close. The reason I did not give New Southern Kitchen five stars was that the recipe I tried, Pork Loin in Milk, was disappointing. The dish I was expecting was a Pork Loin similar to Smothered Pork Chops, what I got was a milk stewed loin that disappointed. Could have been my cooking but usually I can tell if it is me or the recipe and I don't think it was me. My wife enjoyed the dish but not with the gusto of my Smothered Pork Chops
I do plan on giving a copy to my daughter for her birthday.
Tasting great, authentic, and not fattening.......2004-06-21
I am really impressed with this book. The author truly has zest for life, knows his subject as a professional who understands differences between cooking at a restaurant and in a modern kitchen, and has a great sense of humor. I have tried a number of recipes, found them quite easy to follow, and the results came out from very good to excellent to exceed expectations. All of the dishes that I produced in my small kitchen following the author's directions had just as much character as the author seems to have :), and none of the recipes seemed intimidating or unreasonably demanding. It was also a pleasure to read all the stories coming with the cuisine and people who sustain it.
i cannot believe i am the first one to rate this book!.......2003-08-23
A wonderful cookbook by a witty and passionate home cook. Everything i tried tasted great - simple recipes, few ingredients, complex tastes - for Southerners and Non-Sotherners alike. In a strange way, it reminds me of another great cookbook: "Parisian Home Cooking" by Michael Reynolds.
As an European living in the South, I find this book both inspirational and modern.
Amazon.com
John Martin Taylor is one of the cooks and writers devoted to preserving traditional Southern American cooking and to reviving interest in it. He is also creatively talented in the kitchen. Taylor, known as "Hoppin' John," focused on the traditions of the South in an earlier book, Hoppin' John's Lowcountry Cooking. In The New Southern Cook, he offers regional dishes gathered from local chefs and cooks from Texas to Appalachia, in addition to his own great cookin'. With the background Taylor provides, you'll appreciate dishes from Virginia's Peanut Soup to Peanut Hummus, and Deep-Fried Turkey Breast to Banana-Fried Sea Bass. Noting that cooking evolves as a living thing, he considers Green Tomato Soup and Tequila-Glazed Pork Roast as legitimate and Southern as Carrots in Ginger Ale and Crab Cakes. A wine aficionado, he provides recommendations with many dishes, but suggests beer or lemonade with barbecue!
Book Description
What's cooking down South? "Hoppin' John" Taylor has traveled from Hilton Head to Galveston to find out. He's collected more than 200 authentic southern dishes, the best of the old and the new, from the finest private homes in Charleston, a classic Creole restaurant in New Orleans, and the recipe files of the great chefs and cooks in kitchens from Dallas to New Orleans, complete with wine notes. From easy Shrimp Gumbo and old fashioned grits to Country-Fried Steak with Mashed Potatoes and Gravy; from Crab Cakes with Black Bean relish to Green Tomato Soup, the recipes will introduce you to the varied, energetic, often surprising cuisine of today's South; food that nourishes both the body and soul.
Hoppin' John makes sure each recipe is easy to prepare and there are no hard-to-find ingredients. The book features contributions from purveyors of high quality food products being produced in the South, new interpretations of classic dishes, and some unlikely sources, like the Lebanese population in Jacksonville, Florida. A series of sidebars throughout the book feature food producers, chefs and unusual ingredients, providing entertaining reading as well as delicious recipes.
Customer Reviews:
The not-so-Southern Southern cook.......2004-01-06
I'm from VA and currently live in NC. I'm not saying that I've seen it all or eaten it all, but many of these recipes I felt were a little on the stuffy side and not true Southern food at all. I was pleased to see the Magnolia Grill represented, along with some other fine NC restaurants, but overall it was disappointing. If you want a true Southern cookbook that is wonderful, please try The Gift of Southern Cooking by Edna Lewis and Scott Peacock. WONDERFUL!
Book Description
INTRODUCTION
As it enters its fourth century, New Orleans remains proudly apart from the rest of the United States. Intoxicating and addictive, the product of a dizzying jumble of cultures, peoples and influences, it's a place where people dance at funerals and hold parties during hurricanes, where some of the world's finest musicians make ends meet busking on street corners, and fabulous Creole cuisine is dished up in hole-in-the-wall dives. There's a wistfulness, too, in the peeling, ice-cream-toned facades of the old French Quarter - site of the original settlement - in the filigree cast-iron balconies overgrown with lush ferns and fragrant jasmine, and in the cemeteries, or "Cities of the Dead", lined with crumbling above-ground tombs. Doubtless New Orleans' melancholy air - and perhaps its joie de vivre, too - is due to the city's perilous geography. Set largely below sea level, and exposed to the devastating storms that career through the Gulf of Mexico, the city could be washed or! blasted away in an instant.
Founded by the French in 1718 on the swampy flood plain of the lower Mississippi River, and today spreading back as far as the enormous Lake Pontchartrain, New Orleans is almost entirely surrounded by water, which since its earliest days has both isolated it from the interior and connected it to the outside world. By the time the Americans bought it, in the Louisiana Purchase of 1803, New Orleans was a cosmopolitan city whose ethnically diverse population had mingled to create a distinctive Creole culture. In the nineteenth century its importance as a port made the city the haunt of smugglers, gamblers, prostitutes and pirates, who gave it the decadent "sin city" notoriety that it still has today. Ever since then more and more visitors, among them an inordinate number of artists, writers and sundry bohemians, have poured in to see what the fuss was about; many found themselves staying, unable to shake the place out of their system.
Given its allure New Orleans is a surprisingly small town, with its million or so residents spread across a patchwork of neighborhoods. Its compact size makes it a dream to visit; simple to get around and easy to get to know, it's one of the best places in the United States to kick back and unwind for a few days. Above all, New Orleans is less a city of major sights than of sensual pleasures. With its subtropical climate, Latin-influenced architecture and black majority population, its voodoo worshippers and its long-held carnival traditions, it is often called the northernmost Caribbean city. The pace of life is slow here, while the sybaritic vices are relished - no more so than during the many festivals, especially, of course, the world-famous carnival of Mardi Gras, when real life is put on hold as businessmen and bus-boys alike are swept along by an increasingly frenzied season of parties, street parades and masquerade balls. Whatever time of year you come, you'll slip easily into the indolent way of life, rejecting an itinerary of museum-hopping in favor of a stroll around the French Quarter, where the vibrant street life and decaying buildings provide endless feasts for the eye; a leisurely steamboat cruise on the Mississippi; or simply a long cool drink in a hidden courtyard. Perhaps the most taxing thing you'll do is head out on the slow-moving old streetcar to the residential Garden District, where dark green shrubs weighed down by fat magnolia blossoms squat in the shadow of centuries-old live oaks tangled with ragged gray streamers of Spanish moss.
Though many of the city's most lingering pleasures come after dark, when the streets fill with people eating in the hundreds of superb restaurants, drinking at its many characterful bars and enjoying a live-music scene to rival any in the world, there's a whole lot more to New Orleans - the "Big Easy", the "city that care forgot" - than its fame as a nonstop party town. Ravaged by the Civil War and since then trailing in the wake of its more dynamic Southern rivals, today New Orleans depends heavily upon the cash brought by the millions of tourists seduced by the allure of authentic jazz, fine food and free-flowing alcohol. While having enormous amounts of fun here, you're always liable to be pulled up short by the divisions between rich and poor (and, more explicitly, between white and black). Just footsteps away from the feted French Quarter and Garden District - themselves touched by decrepitude and decay - lie woefully neglected housing projects and poverty-scarred neighborhoods.
Perversely, New Orleans' second-league status, in commercial terms, has protected it from the modernization that has ripped out the old hearts of wealthier cities, and allowed it to hold on to its distinctive character. And this sense of historic continuity is not limited to architecture. From the devout celebration of Catholic saints' days and the offerings left at voodoo shrines, to the local street parades, in which umbrella-twirling dancers and blasting brass bands lead crowds of thousands through poor black neighborhoods just as they have done for several centuries, much of the city's vitality and its sheer panache comes from a heartfelt belief that what has gone before is worth keeping. The melange of cultures and races that built New Orleans still gives it its heart: not "easy", exactly, but quite unlike anywhere else in the States - or in the world.
Customer Reviews:
Excellent guide book for New Orleans.......2001-10-18
If I had to bring just one guidebook on a visit to New Orleans this would be the one I would choose (out of the ones I have read).
The guidebook included several helpful maps and some nice historical/background detail.
It has a great section about visiting plantations along River Road to the west of the city. We rented a car and took a daytrip out along the River Road and found the info that was provided to be accurate and insightful.
The book's introduction to the Garden District, how to get there, what to see, etc. was excellent.
We followed several of the book's restaurant recommendations and were quite pleased - the book recommended both Mother's Cafe and The Acme Oyster House, both of which were gems.
Lots of little surprises, very well written.......2000-08-25
The more I read this book the more I like it. There are parts of this book that stood out in my head because they practically took me back to New Orleans. I have a great deal of respect for Samantha Cook, she is a great writer!
I was very glad to see the section listing books and, in particular, movies set in or about New Orleans. Whenever I am going through New Orleans withdrawl I check this guide for movies I haven't seen.
Besides the content, which on a whole is very useful and right up there with the best guide books, I like it's small size. It is easy to carry around with you.
Indispensible!.......2000-04-17
This little guide is chock full of expert advice that makes your stay in this fun but grimy city much more enjoyable. Information about the one reliable cab company (and there are a lot of cab companies there), the St Charles streetcar line, and the best restaurants will keep you from looking like so many other tourists that we encountered--lost and frustrated. The writing is realistic, a little opinionated, but never snotty or incorrect. For instance, it has a small commentary on crime, but doesn't dwell on it, like other guides do. The bottom line is: use this guide and your own common sense, and you'll have a great time!
Great pocket guide!.......2000-01-18
Contains what all (good) travel guides do -- historical background, hotels, eating, nightlife, shopping.
Pluses: good coverage of French Quarter attractions; lists plenty of moderate and inexpensive restautants and hotels; helpful tips on navigating the city; easy-to-use maps; compact format
Minuses: index is not comprehensive (if you're looking for a particular restauant, hotel, or attraction, you have to browse the appropriate section); lodging and restaurant guides are selective, not comprehensive (doesn't mention Antoine's!)
Other: focuses heavily on the French Quarter, but also contains information for the rest of the city and surrounding area; contains information for gay travelers (clubs, gay-friendly hotels, etc.)
We (physically) looked at a variety of guides, and this is the one we chose. If it doesn't live up to expectations, expect a follow-up review after our vacation!
Customer Reviews:
Good Authentic New Orleans Recipes.......2006-03-23
Frank Davis is well-known in the N.O. area and all of Louisiana for that matter. He has a number of cookbooks, but this is one of our favorites, and have used it for years. We made this purchase to begin restoring the cookbook collection of family members who have lost their homes in Hurricane Katrina. When I thought of the one book they would most like to have back, this is the one I immediately knew had to be on the list. It has authentic, "regular people" recipes (not high-falutin' gourmet chef recipes) that we can and do cook in our home kitchens. Frank Davis does "N'Awlins" food in a laid back, easy to duplicate style and the results are always good.
Love My Frank.......2005-08-13
This particular Frank Davis inspired me to be a better "cajun" cook and it was simple enough to understand for cajun-newbies like myself. He has responded to my emails before and is great to his fans. I would LOVE to see a new cookbook because I'm wearing this one out. The previous reviewer who gave Frank 1 star is OUT OF HIS MIND. Frank may not be originally from New Orleans but neither is Emeril Lagasse. You don't have to be born in Louisiana to be a great cook...I'm from there and it's Frank's book that helped me tremendously. BY THE WAY, THE PASTA RECIPES ARE GREAT!!! Keep writing Frank!!
Frank Davis is a grandstanding phony.......2004-07-14
He isn't from New Orleans, or even Louisiana, and NO ONE here says "N'Awlins", that is tourist / marketing talk - wherever you see "N'Awlins" written on something it is always a sure sign that you are getting something cheap, phony, tacky and designed expressly for tourists. The guy has the annoying habit of plastering his name and mug everywhere, and his writing is loaded with embarrassing malapropisms. If you want to get some genuine Louisiana or New Orleans recipes, try Paul Prudhomme's first book, or even Emeril.
Can't go wrong.......2001-09-16
This is my favorite cookbook, and I have lots. The recipes are fast, easy, and taste out of this world. Being from New Orleans, and having tasted some of the best food in the world, Frank's recipes yield the best results I've ever had. This is a book everyone should have among their collection.
Great New Orleans Cooking.......2000-09-09
I have all of Frank Davis's Cookbooks and watch him everyweek on a local TV morning show. His recipes are precise and easy to follow and the results are magnificent. All his cookbooks have typical New Orleans food and he even tells you what is good to accompany main dishes.
Average customer rating:
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The Louisiana New Garde
Nancy Ross Ryan
Manufacturer: Great Chefs Pub.
ProductGroup: Book
Binding: Paperback
 Cajun & Creole
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
South
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0929714644 |
Book Description
They are the stuff of Southern legend: fresh-from-the-oven biscuits, skillet-baked cornbread, and melt-in-your-mouth cookies. Whether you remember these heavenly treats from childhood or are creating them for the first time, Damon Lee Fowler's New Southern Baking is a tantalizing collection of Southern baking recipes, balancing the timeless appeal of rural Southern flavors and the modern sensibilities of today's baker.
The history of Southern baking is as rich and varied as its culinary offerings. Writer, teacher, and food historian Damon Lee Fowler is immersed in the traditions of classic Southern baking, and each recipe is infused with memorable Southern flavors that are just as irresistible today. From the warm flavor of Sage and Olive Oil Biscuits to moist, dense Brown Velvet Cake with Dark Fudge Frosting to luscious Bourbon Pecan Squares, this book is both a celebration of traditional baking techniques and an up-to-date guide for delicious and innovative creations.
For the experienced baker or a first-time home cook, Damon Lee Fowler's New Southern Baking is the ideal kitchen companion. With easy-to-follow instructions and baking tips, these essential recipes will effortlessly find their way to your table. The richly satisfying Classic Old-Style Pound Cake is easy to master, and the Plain or 1, 2, 3, 4 Cake is a Southern standard with endless variations. Classics such as Savory Virginia Ham Muffins, Coconut Tea Cakes, and Sweet Potato Waffles are perfect for any occasion, and the Southern ingredients in Sour Cream Cheddar Drop Biscuits, Spicy Cheese Straws, and Lemon Pepper Benne Cocktail Bits add a contemporary twist to any social gathering. And of course, there is a delectable lineup of pies, from Lemon Buttermilk Chess Pie to Gingered Apple Custard Tart to Kentucky Chocolate Chip Bourbon Pie. There are also wonderful new recipes for legendary Southern favorites like Savannah Flatbread and Herbed Skillet Rice Bread, and real old-fashioned yeast breads, including Creole Brioche and Carolina Rice Bread.
In addition to the delightful recipes, Damon Lee Fowler's New Southern Baking is an engaging and informative look at Southern baking heritage, tracing the evolution of our favorite foods and flavors to the welcome table of today. Complete with comprehensive resource lists, Damon Lee Fowler's New Southern Baking brings the warm graciousness of the South to any kitchen.
Customer Reviews:
An outstanding look at Southern baking traditions.......2007-10-09
This book takes a wider, deeper, more historical look at Southern baking. Fowler looks at all both white and black baking, and the traditional recipes for things like rice-based baked goods that are not so prevalent nowadays. He also points out that biscuits are not such a traditional item in the Southern repertoire, since baking powder is only about a century old. His recipes provide a way to taste yourself back in time. Wonderful book.
Great book for beginning bakers.......2007-03-09
I must say this is my first review. This book is really a great book for someone who has never baked or has not been that good at it. The only reason I bought this book to begin with was because I was shopping at a store in Savannah, GA and the gentleman who helped me find a good knife for cooking happened to be the author. Well I must say after getting it home I decided to scan for a few good recipes. I didn't even get to any recipes that night because I was learning about the ingredients that go into baking. I now know why I was never any good at baking. Mr. Fowler's instructions are very detailed and he gives wonderful histories of ingredients. I loved this book so much that I went straight to Amazon and looked for more books that he has written and have bought a couple of them. All of them that I have gotten are equal in quality. I really never read cookbooks, I just used them for recipes but this one is worth reading. Just a note, he is wonderful person if you ever get to meet him and very knowledgeable on all things culinary.
The Proof Is In The Eating.......2006-02-20
Southern cookbook writers are almost as prolific as its novelists. Just when we think there is nothing else to be said, another great book with new, untried recipes gets published; and we know we cannot live without it. Damon Lee Fowler has written just such a book.
Mr. Fowler in his introduction gives a brief history of Southern cooking, tracing its roots primarily to the African American and European tradition. He reminds us that there is no need to publish yet another lemon meringue pie recipe as there are dozens floating around. It also "pains" him that he cannot print again his fruitcake recipe (I for one feel no pain since I've never met a fruitcake, the accordion of desserts, I liked although I've neither cooked nor tasted his recipe). He also discusses fully ingredients and equipment in a chapter called "Southern Baking Essentials." There are chapters on quickbreads, stove-top baking, cookies, cakes, pies and pastries, and yeast baking. Finally there is an exhaustive biibliography and reading list.
I'm easy on cookbook writers. They must only print one outrageously good recipe in order for their book to be a success. Bubber's Key Lime Cake (pp. 184-185) makes the cut. This divine cake is a beauty to behold (all white layers and icing); is easy for the most part to assemble although sifting almost five cups of confectioners' sugar for the icing will not make your day; the key lime cream cheese buttercream icing, however, is as good as I have ever eaten; and finally the aroma of lime when you present your cake to your guests will make them smile. I guarantee it.
There are other recipes I want to try. The Appalachian Stack Cake (pp. 188-189) is close to one my grandmother baked when I was a child and I haven't had since then. The Brown Velvet Cake with Dark Fudge Frosting will probably let you live longer without the poisonous red food coloring we associate with red velvet cake. Mr. Fowler also includes several varieties of poundcakes and apparently has a love-hate relationship with them, noting that if you worry about them they are bound to fall.
There are of course many other recipes that will appeal to the individual baker. Mr. Fowler's directions are clear and easy to follow; to his everlasting credit he always tells the reader where to position the rack in the oven, something that many otherwise good cookbook authors fail to do.
Mr. Fowler writes an often pleasantly chatty introduction on the subject covered in each chapter and includes general information about baking those items. Examples: "The first thing required of biscuit making, as with all pastry, is a light touch." And filtered or bottled water should be used for your bread baking. Finally there are several fine color photographs included. You will find many recipes to try in this delicious book.
Will appeal to all levels of cook with easy recipes and plenty of tips.......2006-02-06
From cornbread to sweet potato breads and cakes, Southern baking holds a wide reputation - and there's no better place to learn the basics than from Damon Lee Fowler's New Southern Baking, celebrating traditional baking techniques but updating dishes for modern times. New Southern Baking will appeal to all levels of cook with easy recipes and plenty of tips - and it'll even appeal to advanced cooks who want different twists to dishes, such as a Chocolate Chip Pecan Wedding Shortbread or Sweet Potato Griddlecakes. Recommended above other more general Southern cookbooks, with its focus on baking and the wonderful blend of tradition vs. innovation.
Average customer rating:
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Mrs. Hill's New Cook Book
Annabella P Hill , and
A P Hill
Manufacturer: Applewood Books
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
South
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1557095590 |
Book Description
Annabella P. Hill (1810-1878) was a socially prominent Georgia native whose encyclopedic treasury of 19th century recipes, cooking advice, and household hints was first published in 1867. This classic receipt book is considered one of the most influential books of the post-Civil War South A facsimile of the 1867 edition.
Product Description
CONTENTS:
The Garden Spot... p.3
Tributes... p. 4
Illustrations... p. 4
"Presenting... Garden Fare"... p. 6
Hors D'Oeuvres... p. 7
Soups... p. 19
Sea Food... p. 31
Meats and Poultry... p. 53
Vegetables... p. 89
Salads... p. 113
Eggs and Cheese... p. 131
Breads and Cookies... p. 141
Cakes and Pies... p. 165
Desserts... p. 205
Specialties... p. 227
Abbreviations and Equivalents... p. 241
May We Suggest... p. 242
Dining Out in Southern New Jersey... p. 243
Recipe for "Garden Fare"... p. 245
Sponsors... p. 247
Order Form... p. 255
Books:
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- Essentials of Classic Italian Cooking
- Every Year on Your Birthday
- Extreme Brewing: An Enthusiast's Guide to Brewing Craft Beer at Home
- Extreme Lo-Carb Meals On The Go: Fast And Fabulous Solutions To Get You Through The Day
- Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories
- Fat Free, Flavor Full: Dr. Gabe Mirkin's Guide to Losing Weight & Living Longer
Books Index
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Damon Lee Fowler's New Southern Baking: Classic Flavors for Today's Cook
Fried Chicken
Beans, Greens, and Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables
50 Best Stuffings and Dressings (365 Ways Series)
A Gracious Plenty
