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New Southern Cooking, by Nathalie Dupree, Nathalie Dupree Enterprises
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Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce.
You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire.
Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings―including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today.
Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.
- Sales Rank: #2040440 in Books
- Brand: Brand: University of Georgia Press
- Published on: 2004-04-05
- Released on: 2004-04-05
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .84" w x 6.12" l, 1.13 pounds
- Binding: Paperback
- 368 pages
- Used Book in Good Condition
Review
The reissue of New Southern Cooking returns to print one of the seminal volumes of a fertile season of culinary growth. Those of us who have long appreciated Nathalie Dupree’s abundant contributions to Southern cooking can now have the pleasure of introducing them to a new generation.
(John Egerton author of Southern Food: At Home, On the Road, In History)Nathalie Dupree led the way in the revival of regional American cooking, with a new Southern cooking that was as grounded in tradition as it was forward-looking in its sensibility. No one else has done more to raise the reputation of good Southern cooking.
(Damon Lee Fowler author of Damon Lee Fowler’s New Southern Kitchen: Traditional Flavors for Contemporary Cooks)Rich with classic and modern recipes. The pictures of the dishes are so beautiful, you might be tempted to take a bite out of the page.
(Library Journal) From the Publisher
Available again! A classic recipe collection from the ultimate envoy of southern cooking
From the Inside Flap
In this book: all the cooking artistry, the gift for teaching, the clear, relaxed, confidence-inspiring tone that have won an enthusiastic nationwide audience for the author's twenty-six-part public television series, "New Southern Cooking with Nathalie Dupree."
Every dish she cooks on her television series is here, and a great many more -- 350 recipes in all, encompassing the best of Southern culinary tradition and innovation: simple dishes, elaborate dishes, dishes for every meal, course, and occasion, dishes ranging from a timeless, crumbly, melt-in-the-mouth biscuit to a tantalizing and unexpectedly delicious Grilled Duck with Muscadine Sauce.
You'll find all the incomparable old-time flavors and textures -- embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, peach cobbler... and all the new lightness and new twists that mark today's innovative Southern cooking -- expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne) ... chicken breasts with stir-fried collards and peanuts ... grouper grilled over a pecan fire ...
Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the hearty country cooking and elegant town fare of the various regions of the South and on the many cuisines that have profoundly influenced Southern cooking from its beginnings -- English, French, African, Spanish,' West Indian. She has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly in tune with the pace of our lives today -including the best-ever spoon breads and dumplings ... the most delicious pies and cakes ... the freshest of greens (try them with coriander seed and browned butter) ... aromatic dishes like Pulled Pork and Sage Spread ... refreshing desserts like Oranges in Ginger-Caramel Sauce. And to use these dishes in perfect harmony she offers forty enticing menus for all kinds of occasions.
Whether you're cooking for guests or the folks at home, or planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here -- for years to come -- an abundant supply of irresistible dishes.
Most helpful customer reviews
15 of 15 people found the following review helpful.
If I could only have one cookbook this would be it.
By A Customer
This book of southern recipes has changed my life. Nathalie Dupree's two-hour turkey has taken the stress out of Thanksgiving. Her turkey scallopine has made me a legend in my kids' minds. Anticipation of her cheesestraws has made my friends practically drool. Her pineapple upside-down cake is what dreams are made of. The New Southern Cooking recipes are the perfect combination of simplicity and delight.
9 of 9 people found the following review helpful.
It really is worth buying!
By S. King
I practically grew up watching Nathalie Dupree on PBS. (Actually, if the food network had been around then, I don't think my mom would have been able to pry me away from the tv.) I really enjoyed watching her cook. My mom & I used to call her "Miss Messy" since every time she made something, she usually managed to get a good portion of ingredients outside of the bowl or off the plate. This of course makes me feel better now when I'm baking and look down at the flour all over my now big pregnant belly. Buy this book, make a mess and enjoy these great recipes! My favorite is the peanut roasted pork tenderloin! (For more info on the chef & to buy an autographed copy, go to [...] S. King (I grew up in the South but now live in New England.)
8 of 8 people found the following review helpful.
Nathalie Dupree is a God!
By A Customer
I have several of her cookbooks. All are wonderfull and are part of my families traditional receipes. I have learned many shortcuts and "new" ways to prepare Southern favorites. Thanks Nathalie!!
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