The Glory of Southern Cooking

The Glory of Southern Cooking

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From renowned food writer and proud Southerner James Villas comes the definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South's most innovative chefs. The author of more than a dozen acclaimed books, Villas was the longtime food and wine editor at Town & Country and was named Bon Appetit's Food Writer of the Year in 2004.
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Product details

  • Hardback | 464 pages
  • 200.7 x 236.2 x 43.2mm | 1,202.03g
  • Houghton Mifflin Harcourt Publishing Company
  • John Wiley & Sons Inc
  • Hoboken, NJ, United States
  • English
  • 0764576011
  • 9780764576010
  • 709,813

Flap copy

"As far as I'm concerned, Southern cookery is right there on the same level with French cuisine bourgeoise and Italian cucina casereccia--the sacred traditions, the incredible variety of regional dishes, the prevalence of fresh local ingredients, the distinctive cooking techniques, everything."
--James VillasNo one is more passionate about Southern cooking than James Villas, who has written eloquently about barbecue, Brunswick stew, grits, fried okra, and other Southern specialties throughout his long and distinguished career as a food writer and an editor at Town & Country magazine. Now, Villas has at last written the cookbook he was always meant to write--the definitive compendium of classic and modern Southern recipes. The Glory of Southern Cooking is a labor of love--a book that draws on Villas's fond food memories from his North Carolina boyhood and his lifelong quest for the tastiest Southern fare. In it, you'll find Villas's authentic recipes for familiar Southern favorites, such as fried chicken, pork barbecue, collard greens, cornbread, and cobblers. But you'll also discover thoroughly delicious regional specialties, many of which are largely unknown outside the locale where they originated--South Carolina Frogmore Stew, Florida Conch Fritters, Mississippi Fried Dill Pickles, and Tennessee Monkey Bread, to name a few. To top it all off, Villas also includes exciting new dishes from some of the South's most esteemed and innovative chefs, including Louis Osteen, Frank Stitt, Ben and Karen Barker, Paul Prudhomme, Paula Dean, Emeril Lagasse, and the late Edna Lewis.This celebration of Southern food offers 388 glorious recipes for every meal and occasion--everything from tea foods, chowders, and casseroles to barbecue, desserts, and pickles. Villas introduces each recipe with a lively, informative, and opinionated headnote packed with history, lore, and plenty of cooking tips. Complete with sixteen pages of striking color photographs, a full glossary of Southern culinary terms, and expert advice on equipment, ingredients, and special cooking techniques, The Glory of Southern Cooking is a must-have kitchen companion for everyone who loves great food.
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Review quote

"...a solid primer for those who like comfort food or have an interest in Southern cooking." (Publishers Weekly, February 5, 2007)
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About James Villas

James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, Saveur, The New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award. He has won a James Beard Award for journalism and received Bon Appetit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, and Stalking the Green Fairy.
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Back cover copy

Praise for James Villas and "The Glory of Southern Cooking" "This book is a must for anyone who loves good food, or loves to cook, or who just enjoys wonderful writing. It couldn't be better from a master cook and writer."
--Barbara Kafka"There're a lot of books on Southern cooking knocking around, but this one's a real keeper. James Villas knows his stuff, maybe better than anyone else in the field. His text is charming, his information fascinating, his recipes good and true. After reading this book, I now believe, as Villas maintains, that Southern American Cooking is our one legitimate regional cuisine."
--Paula Wolfert"Because Jim Villas understands the subtleties of the complex Southern culture, he is singular in his ability to translate southern cooking into "The Glory of Southern Cooking.""
--Louis Osteen Louis's at Pawleys & The Fish Camp Bar"This long overdue compendium covers the South like the dew--state by state, kitchen by kitchen. Jim Villas deconstructs the mechanics, preserves the myth, and wallows in the glory of Southern cooking. Both an invaluable historical overview and contemporary exploration, this book is a must, not just for Southerners everywhere, but for anyone interested in serious food--and great storytelling. Jim Villas is a national treasure."
--Julia Reed author of "Queen of the Turtle Derby and Other Southern Phenomena""Jim Villas was born to write "The Glory of Southern Cooking," and this wonderful book is as much about keeping the faith as it is the best ever written about this highly regional cuisine."
--John Mariani, author of "The Encyclopedia of American Food and Drink""In case of fire, grab James Villas's book "The Glory of Southern Cooking," and run out the door. It will not be necessary to replace any other cook- books in your library because this one provides a lifetime of great food."
--Jane and Michael Stern authors of "Road food" and Contributing Editors of "Gourmet" magazine"James Villas has long been a terrific food journalist and a proud, irascible Suth'ner. Now, he's finally put his cultural bias to brilliant use. Whether he's supplying recipes for familiar stuff (she-crab soup, biscuits with gravy) or oddities from eras past (Charleston hobotee, anyone?), he makes a convincing case for Southern cooking as a great cuisine."
--David Kamp author of "The United States of Arugula"
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Table of contents

Acknowledgements. Preface. Introduction. Equipment. Ingredients. Special Cooking Techniques. A Southern Glossary. Cocktail and Tea Foods. Appetizers. Eggs and Salads. Soups, Chowders, and Gumbos. Stews and Casseroles. Meats. Poultry and Game. Seafood. Barbecue. Vegetables. Rice and Grits. Cornbread, Biscuits, Hush Puppies, and Other Breads. Desserts. Pickles, Relishes, and Preserves. Beverages.
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Rating details

71 ratings
4.15 out of 5 stars
5 44% (31)
4 35% (25)
3 15% (11)
2 4% (3)
1 1% (1)
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