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A Real Southern Cook : In Her Savannah Kitchen
by Dora Charles


Overview - "Dora Charles is the real deal, and hers may be the most honest - and personal - southern cookbook I've ever read." - John Martin Taylor
In her first cookbook, a revered former cook at Savannah's most renowned restaurant divulges her locally famous Savannah recipes many of them never written down before and those of her family and friends
Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at Savannah's most famous restaurant.
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Overview

"Dora Charles is the real deal, and hers may be the most honest - and personal - southern cookbook I've ever read." - John Martin Taylor
In her first cookbook, a revered former cook at Savannah's most renowned restaurant divulges her locally famous Savannah recipes many of them never written down before and those of her family and friends
Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at Savannah's most famous restaurant. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best.These are the intensely satisfying dishes at the heart of Dora's beloved Savannah: Shrimp and Rice; Simple Smoky Okra; Buttermilk Cornbread from her grandmother; and of course, a truly incomparable Fried Chicken. Each dish has a "secret ingredient" for a burst of flavor: mayonnaise in the biscuits; Savannah Seasoning in her Gone to Glory Potato Salad; sugar-glazed bacon in her deviled eggs. All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake.With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at the restaurant. Talking About boxes impart Dora s cooking wisdom, and evocative photos of Savannah and the Low Country set the scene."

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Details
  • ISBN-13: 9780544387683
  • ISBN-10: 0544387686
  • Publisher: Rux Martin/Houghton Mifflin Harcourt
  • Publish Date: September 2015
  • Page Count: 272

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Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-06-15
  • Reviewer: Staff

Charles, former kitchen manager at Paula Deen’s Savannah restaurant Lady and Sons, shares her family history in 100 recipes that form the heart of genuine Southern cuisine. Charles describes how her African-American heritage, family traditions, and grandmother’s instructions cultivated her fascination for cooking “the food she loves best.” Classics are showcased: fried chicken, shrimp, smothered pork chops, gumbos, okra sides, cornbread, and biscuits. Grandmom Hattie’s Dressing and Daddy’s Catfish Stew are typical family favorites. Tips abound on frying, smoking, and cast-iron skillets along with the uses of lard, different flours, and secrets of great gravy. Charles sets the record straight about her partnership with “soul sister” Deen, whom she credits with opening doors and providing good times when working side by side in the lively restaurant kitchen. She also emphasizes that true Southern cooking is “more elaborate than soul food.” Readers will find her list of “7 Things You Have to Know How to Be a Good Southern Cook” invaluable. Agent: Doe Coover, Doe Coover Agency. (Sept.)

 
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