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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”*
- Sales Rank: #17063 in Books
- Published on: 2015-10-27
- Released on: 2015-10-27
- Original language: English
- Number of items: 1
- Dimensions: 10.88" h x 1.03" w x 8.50" l, 1.42 pounds
- Binding: Hardcover
- 320 pages
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 )
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”*
About the Author
Garden & Gun is a national magazine that covers the best of the South, including its sporting culture, food, music, art, and literature, and its people and their ideas. The magazine has won numerous awards for journalism, design, and overall excellence, and its two previous books, The Southerner's Handbook and Good Dog, were New York Times bestsellers.
Most helpful customer reviews
40 of 44 people found the following review helpful.
Beautiful book, ignored potatoes.
By larrikin
I was very excited to receive this beautiful book. The recipes look wonderful and the stories are great. I am confused by the apparent boycott of white potatoes. There are only four recipes that include potatoes. Three are stews and one is a hash. If you scratch a southerner, especially an Appalachian southerner, you will find Irish, Scot, or both. A Southern Cookbook with no potato salad, no potato pancakes, no au gratin, no mashed potatoes, no shepherd's pie. Who would have thought it? White potatoes matter!
17 of 19 people found the following review helpful.
A fascinating collection of recipes and essays, but also great leads for restaurants to visit in the Southern States
By Larry Mark MyJewishBooksDotCom
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.
22 of 26 people found the following review helpful.
Excellent, authentic recipes, wonderful essays; what more could you want?
By Kindle Customer
Heard about this book from Conservative talk show host Erick Erickson and couldn't wait to take a look. It is everything he said and more. Being from Savannah, Ga. and living in Atlanta I love the essays as much as the recipes. They really brought back memories of my growing up in the Deep South/Low Country. The recipes are very authentic with a few exceptions. The peanut butter meringue on the banana pudding was a little weird. Some things just should not be mess with. Good it may be, banana pudding it is not. LOL
For all of you young'uns who think you discovered the "farm to fork" movement, it's nothing new to we Southerners "of a certain age". Most people were too poor to buy fancy imported (from Florida) fruit and veggies (except citrus) so we could only use what we had access to. Game was not uncommon and buying canned vegetables and beans was unheard of. Everybody canned what they would need for the year. Dried beans were it.
This book is a delight. Perfect wedding present for a Southern bride, of a gal marrying a Southern man. I've already got 3 people I'm giving this to as Christmas gifts.
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