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The Southerner's Cookbook: Recipes, Wisdom, and Stories (Garden & Gun Books), by Editors of Garden and Gun
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Review
“Who better than the folks at Garden and Gun to gather this new generation of Southern food culture in one lovely volume? The Southerner’s Cookbook offers traditional recipes, essays, and a full glossary of terms that might fly right by those of us who grew up elsewhere.” (Edible Upcountry)“[Garden & Gun’s] first dedicated cookbook is a culinary cross-section of the modern south, drawing recipes everywhere from tiny fried-chicken joints to the meticulous tweezer food of the region’s highest-end restaurants.” (Eater)“There are so, so many Southern cookbooks out there, but if you only have room for one, The Southerner’s Cookbook is a good call.” (Epicurious)“Even if you didn’t grow up on the food, The Southerner’s Cookbook will make you long for a plate of fresh-from-the-fryer chicken, buttermilk biscuits, and vinegar-laced collards. [A]nd if you’re lucky enough to be from the South, these recipes might just make you homesick.” (Tasting Table)“Every year, every cookbook season for the past decade, there’s been a steady stream of Southern cookbooks that parallels the national interest in the region. Now, the editors of the award-winning Garden & Gun magazine have published one of the smartest, most attractive Southern cookbooks yet.” (The New Orleans Times-Picayune )
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From the Back Cover
From Garden & Gun—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout.From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of clam chowder), each recipe in The Southerner’s Cookbook tells a story about Southern food and its origins. With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers, The Southerner’s Cookbook is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future*Named one of Eater’s Best New Cookbooks for Fall 2015**Selected as one of Vanity Fair’s “18 Best New Cookbooks”*
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Product details
Series: Garden & Gun Books (Book 3)
Hardcover: 320 pages
Publisher: Harper Wave (October 27, 2015)
Language: English
ISBN-10: 0062242415
ISBN-13: 978-0062242419
Product Dimensions:
8.5 x 1 x 10.9 inches
Shipping Weight: 3.1 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
171 customer reviews
Amazon Best Sellers Rank:
#26,579 in Books (See Top 100 in Books)
I enjoy reading Garden and Gun magazine at the doctor's office (hehe). And on a recent trip to Memphis and Birmingham, I used their restaurant reviews and stories for visit ideas. So when I noticed that they published a cookbook WITH ESSAYS in October 2015, I snatched one up.The inside back and front covers contain an illustration of The Southern States, from Texas to the Mason-Dixon Line, dotted with a variety of foodstuffs, like beef, fish, seafood, peanuts, chilis, and bourbon. The book contains essays by Roy Blount, Jr, Rick Bragg, Matt Lee, Ted, Lee, and others. The book opens with recipes and ideas for Party Bite & Appetizers. This secton includes THREE - no four - pimento cheeses; delta style hot tamales; bourbon balls; West Indies salad; Benedictine, pickapeppa pecans, devilISH eggs, lots of shrimp and crab items and more.Section 2 is devoted to Chicken, and includes an essay by Julia Reed, three styles of Fried Chicken, King Ranch Chicken; a Chicken Bog (like a Toad in the Hole), Spicy-Pickle Chicken Salad with Chicken Skin Crackers, and Chicken Thigh Potpie. Section Three is focuses "Pork, Beef, and Lamb"... and actually so many of the recipes include Hog products sprinkled throughout the book. Section Three includes recipes for hams, hogs, pork chops, bacons, and a Cane Syrup & Spice-Rubbed Beef Tenderloin. Also included are Chicken-Fried Short Ribs, Kentucky-Style Smoked Lamb; Yakamein (a New Orleans staple), Natchitoches Meat Pies, and Meat&Three-Style Hamburger Steak with Onion Gravy.The highlights of Secton Four: Fish And Seafood are a Ramp-Stuffed Trout; Smoked Trout Hash; and Greek Style Flounder (a la the Greek community of Birmingham and its Bright Star restaurant). Jonathan Miles contributed an essay for Section Five on "Game." It has recipes for Dove and Wild Turkey Breasts, Quail, and Duck, and even Chili Con Venison. A duck is paired with Satsuma, since both are in season in November (satsumas are oranges with a tangy lime taste). Section Six starts with an essay from Alison Glock on Vegetables And Sides. If you avoid meat, you can make the recipes sans pork products. There are recipes for Fresh-Corn Spoonbread; Cast Iron Charred Corn; Sweet Potato Casserole with Sorghum; Creamy Cucumber-Dill Salad; Slowly Simmer Field Peas; Pickled Cucumbers with Shiso; Pool Room Slaw; Fried Okra, Fried Pickle Chips, and of course, Fried Green Tomatoes (a la Fannie Flagg and her aunt's Irondale Cafe).Section Seven, on Baked Goods and Desserts, begins with Sorghum-Bourbon Pecan Pie and Mardi Gras Moon Cakes. Other recipes include ones for Applejack Stack Cake; Peach Ice Cream; Classic Buttermilk Biscuits; Banana Pudding with Peanut Butter Whipped Cream; and Skillet Cornbread. The Strawberry Moonshine Fried Hand Pies should be eaten while listening to Fried Pie Blues. These are from Belton, SC's Grits and Groceries.Section Eight's Condiments' recipes includes those for five (5) BBQ sauces: from Memphis, Texas, Eastern NC, SC, and Alabama; Comeback Sauce; a Creole Remoulade; Peanut Butter; Pesto; Mostarda; Chunky Sweet Onion Jezebel Sauce; and more. The last section on Cocktails has recipes for nearly a dozen.Devilish Eggs are based on TN raised Chef Trevor Higgins (now Greenville, SC) recipe. It uses Sriracha, white wine vinegar, and grainy mustard (and bacon grease). It includes a tip on how to shell an egg the best way. We learn that West Indies Salad is actually from Birmingham Alabama and is based on crabmeat, The Extra Crispy version of Fried Chicken gives a nod to the Korean communities that dot the South and use rice flour or cornstarch and brine the chickens first. The Meat and Three pays homage to Southern steam tables (one meat and three sides). It elevates the burger by adding sirloin and a richer ground chuck, and adding red wine to the Vidalia onion gravy. The fried pickle recipe is from Bernell "Fatman" Austin. You can find none better. The Pool Room Slaw is like chowchow and cole slaw. It's a tad bit Northern Alabama, and a little bit Middle Tennessee. It is not creamy mayo style. The rustic Appalachian Applejack Stack Cake (like a huge stack of pancakes) was originally a communal project with each home making a stack and bringing it for inclusion. Here we learn to make it the non communal way. Most importantly, the editors teach that you should not slice an okra. You get to avoid the mucilage this way. And just fry them whole.
If your from the South, or simply wishing you were Southern, this is a must have cook book. Each page is a story of Southern food and charm. Not to be missed, the pot of green beans that are cooked for over two hours.....sounds odd right?.......they are just like Grandma used to make on a wood fired stove. Get off your wallet and get this book, and while your at it, a subscription to Garden & Gun will go a long way in making your conversion to "Southern" complete. Now kindly pass the Shrimp and Grits.........
Here is the deal, I married into an incredibly large Southern family. Southerners love get-togethers they love cooking and they believe that cooking heals the soul, I could not agree more. When I got this book I was so thoroughly excited to see all of the recipes that my husband' s family makes... and to be completely honest... there are so many elements missing from this cookbook! I was pretty disappointed, this cookbook just went on a shelf where it will collect dust. When something as simplistic as classic collard greens, red beans and rice..which is an absolute Southern staple at any table is missing....it doesn't seem like a REAL southern cook book. Things like classic cornbread, grits, fried fish, greens smoked ham hocks, corn bread dressing, southern sweet cabbage, things like that are not here.... no thanks...
This is just an awesome cookbook from cover to cover! The stories are as beautiful as the pictures. While the essays are great and the recipes are spot on, I am also very appreciative of the fact that this cookbook educates the reader as well. I know what part of the pig the hamhock comes from now?!! Laugh if you will, but it's true this cookbook taught me that.If you're a southerner like myself, then you will feel right at home. If you're not, then this cookbook poses as a great opportunity to get yourself acquainted with the south and the delicious cuisine it has to offer.
I am not from the South. I live in Southern California, but my boyfriend is from the South and he will be living in California much to his dismay. To brighten up his spirits I bought this cookbook to "Cook our way to the South". The directions are helpful and concise, and the pictures are great too. I like how they tell a little story of where the dish came from. You need real pots and pans for these recipes folks! It would have been nice to see a picture of every recipe in the book. I suppose that's what google is for. Just buy it, you won't regret it .
My mom is from Louisiana, my dad from Texas, and I'm a proud Georgia Peach. I know what good southern food tastes like. I've made about half a dozen of these recipes so far and I haven't been disappointed yet. Everything has been absolutely delicious. When I eat this food, I'm transported back to the Sundays of my childhood when my parents would treat us BBQ on the back porch or a meat 'n three style dinner at the local diner.Now in a different city, I've been hunting high and low for some good fried chicken only to constantly be disappointed. I made this book's recipe and WOW, I couldn't believe my first attempt would come out that good. Everyone at the table was salivating and I ran out of pieces too quickly. People were grabbing a 4th or 5th piece because it was too good to stop.If you want to cook authentic southern food, this is the cookbook for you. The recipes are so classic that I know I'll be pulling out this book on Sundays for my kids for decades to come.
as a subscriber to the magazine for a long time, and reading about the dishes in many of the issues, it was a treat to purchase the cookbook which is filled with great stuff. if you like southern cooking and are adventurous this is the book for you. everything from start to finish including many favorites like pimento cheese and shrimp and grits. worth the price for sure
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