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Deep South Staples : Or How to Survive in a Southern Kitchen Without a Can of Creor How to Survive in a Southern Kitchen Without a Can of C
by Robert St. John and Carol Puckett Daily

Overview - A lively cookbook for Southerners who wish to recapture the tastes, smells, and memories of their youth--and for fans of Southern cooking everywhere Food in the South is a religion. Yet the problem with a lot of Southern cooking is the ever-present can of cream of mushroom soup.  Read more...

 
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More About Deep South Staples by Robert St. John; Carol Puckett Daily
 
 
 
Overview
A lively cookbook for Southerners who wish to recapture the tastes, smells, and memories of their youth--and for fans of Southern cooking everywhere Food in the South is a religion. Yet the problem with a lot of Southern cooking is the ever-present can of cream of mushroom soup. In this lively, humorous cookbook, Robert St. John shows Southerners (and all fans of the cuisine) how to indulge in the ideas and tastes that inspired Southern cooking, without resorting to ingredients like that canned soup in the recipe. The classic dishes are all here; they just taste better Sections include cocktail party fare, funeral food, breakfasts, salads and soups, summer suppers, cakes, vegetables, chitlins, desserts, sides, and much more. Recipes include Buttermilk Chicken, Pecan Crusted Redfish, Fried Catfish, Cajun Popcorn, Corn Fritters, and lots of other Southern classics.

 
Details
  • ISBN-13: 9781401308384
  • ISBN-10: 1401308384
  • Publisher: Hyperion Books
  • Publish Date: April 2006
  • Page Count: 288
  • Reading Level: Ages 18-UP


Related Categories

Books > Cooking > Regional & Ethnic - American - Southern States

 
BookPage Reviews

Southern comfort

In Dixieland, he'll take his stand. He is Robert St. John, chef/owner of two fine restaurants in Mississippi, author of a syndicated food column and a very funny man, and his stand is that "the problem with a lot of Southern cooking is the ever present can of cream of mushroom soup." So adamant is he on this point that he made it the subtitle of his new cookbook, Deep South Staples: How to Survive in a Southern Kitchen Without a Can of Cream of Mushroom Soup. He was originally moved to write this book when he discovered that there are many Southerners who can prepare hip, trendy dishes but can't fry chicken or make creamed corn, not to mention that true Southern basic, biscuits. To rectify this sorry state, St. John gathered this group of recipes for the comforting, heritage "foods of our grandmothers," added a dash of his restaurant know-how adjusted for home cooks, and updated where necessary. Sandwiched among the hush puppies, corn fritters, buttermilk chicken, fried okra and banana pudding, are samplings of his food essays that ponder the possum predicament, funeral food, sweet tea, chitlins and more. But first, turn to page 241 and make his sensational cream of mushroom soup substitute; now you'll have a true taste of Mr. St. John's South.

 
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