"A Southerly Course" delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients from figs and sweet potatoes to crawfish and venison. Read more...
"A Southerly Course" delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off.
Martha s beloved Southern cuisine is a fresh take on homey favorites fiercely protected by the locals, including Skillet Fried Corn, Sweet Pickle Braised Pork Shoulder, and Blackberry Jelly Roll. Dishes such as Sweet-and-Sour Salsify and Peanut Chicken, on the other hand, reflect the influence other cuisines have had on Southern cooking. Martha s lifelong bond with Mississippi is most apparent when she introduces her friends and family; she dedicates Burgundy Duck to a fiery group of women duck hunters called the Swamp Witches, while her cousin s new wife inspires Korean-style Grilled Green Onions. And in recalling her former neighbor, the famed author Eudora Welty, she reveals the secret to a perfect Custard Pie.
With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in "A Southerly Course" for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2011-02-21
- Reviewer: Staff
It takes a clever food writer to transcend the mythology and easy stereotypes of a place, and this collection of recipes and essays is a colorful, nuanced exploration of Mississippi eating. Following up her James Beard Award–winning Screen Doors and Sweet Tea, writer and chef Foose celebrates the "eccentricity, ingenuity, and creativity" of Southern cooking as she personally has experienced it. Yes, there are the usual suspects, like pimento cheese, crawfish, corn. and peaches. But there will be many quirky surprises for non-Southern readers—Rum Tum Tiddly, or tomato-and-cheese toasts, doe loin with winter biscuits, and mirliton or chayote squash stuffed with ham, shrimp, and breadcrumbs. Foose, who got her culinary degree in France, also dabbles in the international influences that have inspired her, with recipes for a Mississippi Masala-style peas and paneer and Korean grilled green onions. Finally, there are her own inventive concoctions like sweet and sour salsify and Delicata brown butter crepes. Offering meditations on subjects like congealed salads and family china, Foose has all the savvy of a local tour guide, leading the way through her native state with poetry and wit. Photos. (Apr.)