The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese

The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese

By:  James Villas

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The definitive Southern cookbook from renowned food writer James Villas

From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South's most famous and innovative chefs, like Louis Osteen and Paul Prudhomme.

Comprehensive and authoritative, the book features favorites like buttermilk biscuits, fried chicken, grits, cornbread, and pecan pie. Plus, Villas includes colorful stories, anecdotes, and Southern lore throughout the book, adding the kind of local color and charm you'd only get in the South and only from a writer like Villas.

Includes delicious and authentic Southern recipes for everything from cocktail and tea foods to main courses and dessertsFeatures lists of ingredients, equipment, and Southern terms non-natives will want to knowWritten by James Villas, proud North Carolina native, and author of Pig and From the Ground Up

All across the South, from Maryland to Louisiana and everywhere in between, food is culture. Dig into it with James Villas and enjoy The Glory of Southern Cooking for yourself.

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  • Format: eBook

  • ISBN-13/EAN: 9780544186569

  • ISBN-10: 0544186567

  • Pages: 482

  • Price: $15.99

  • Publication Date: 09/11/2012

James Villas
Author

James Villas

JAMES VILLAS was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, Saveur, The New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, and he has won a James Beard Award for journalism, and received Bon Appetit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food.
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  • reviews

    Praise for James Villas and The Glory of Southern Cooking

    "This book is a must for anyone who loves good food, or loves to cook, or who just enjoys wonderful writing. It couldn't be better from a master cook and writer."

    —Barbara Kafka

    "There're a lot of books on Southern cooking knocking around, but this one's a real keeper. James Villas knows his stuff, maybe better than anyone else in the field. His text is charming, his information fascinating, his recipes good and true. After reading this book, I now believe, as Villas maintains, that Southern American Cooking is our one legitimate regional cuisine."

    —Paula Wolfert

    "Because Jim Villas understands the subtleties of the complex Southern culture, he is singular in his ability to translate southern cooking into The Glory of Southern Cooking."

    —Louis Osteen, Louis's at Pawleys & The Fish Camp Bar

    "This long overdue compendium covers the South like the dew—state by state, kitchen by kitchen. Jim Villas deconstructs the mechanics, preserves the myth, and wallows in the glory of Southern cooking. Both an invaluable historical overview and contemporary exploration, this book is a must, not just for Southerners everywhere, but for anyone interested in serious food—and great storytelling. Jim Villas is a national treasure."

    —Julia Reed author of Queen of the Turtle Derby and Other Southern Phenomena

    "Jim Villas was born to write The Glory of Southern Cooking, and this wonderful book is as much about keeping the faith as it is the best ever written about this highly regional cuisine."

    —John Mariani, author of The Encyclopedia of American Food and Drink

    "In case of fire, grab James Villas's book The Glory of Southern Cooking, and run out the door. It will not be necessary to replace any other cook- books in your library because this one provides a lifetime of great food."

    —Jane and Michael Stern authors of Roadfood and Contributing, Editors of Gourmet magazine

    "James Villas has long been a terrific food journalist and a proud, irascible Suth'ner. Now, he's finally put his cultural bias to brilliant use. Whether he's supplying recipes for familiar stuff (she-crab soup, biscuits with gravy) or oddities from eras past (Charleston hobotee, anyone?), he makes a convincing case for Southern cooking as a great cuisine."

    —David Kamp author of The United States of Arugula

Available Resources

Related Categories

  • Format: eBook

  • ISBN-13/EAN: 9780544186569

  • ISBN-10: 0544186567

  • Pages: 482

  • Price: $15.99

  • Publication Date: 09/11/2012

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