Classical Southern Cooking
Classical Southern Cooking by Damon Lee Fowler is a comprehensive exploration of traditional Southern cuisine, published by Gibbs Smith in 2008. This first edition spans 416 pages and is presented in English. The book offers a collection of over two hundred recipes that reflect the rich culinary heritage of the Southern States, combining meticulous scholarship with a passion for cooking.
Readers will find a blend of history and practical cooking advice, as Fowler delves into the cultural significance of Southern foodways. The narrative is casual and anecdotal, making the exploration of this regional cuisine accessible and engaging. This edition serves as both a cookbook and a cultural commentary, appealing to those interested in American cooking and the traditions that shape it.
Official synopsis Publisher
Damon Lee Fowler’s critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.
Author
Publisher
Topics
FAQ
What is “Classical Southern Cooking” about?
Who is the author of “Classical Southern Cooking”?
When was “Classical Southern Cooking” published?
What is the ISBN for “Classical Southern Cooking”?
What are the book details (language, pages, edition)?
