The Gift of Southern Cooking (Hardcover) ~ David Nussbaum (Author) Cover Art

The Gift of Southern Cooking (Hardcover)

By: David Nussbaum (Author), Edna Lewis (Author) and Scott Peacock (Author)

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Review

"[A] book that both tweaks and honors the region's signal dishes....Lewis and Peacock don't take shortcuts....[T]heir recipe for country captain, a curried chicken dish..., kept me busy for an entire afternoon. Was it worth it? This country captain may be the best thing I've eaten in six months, and the leftovers are the second-best. But for every work-intensive dish, there's another that's a snap."

Publisher's note

Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.

Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular.

Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings.

Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-
tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the table--is what makes the meal uniquely Southern. Every occasion is celebrated, and at the back of the book there are twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table.
Here, then, is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

Annotation

Virginia cook Edna Lewis and her protTgT (since 1988), Alabama-native Scott Peacock, team up to provide plenty of authentic recipes for traditional Southern dishes, as well as a slew of anecdotes and stories. From homemade baking powder to the glories of pimento cheese, these two talents share a deep knowledge of Southern food that sweeps across many states. Classic recipes, such as Cornbread-Pecan Dressing, Creamy Grits, and Ham Steak with Red-Eye Gravy are here, as well as more modern entries like Silken Turnip Soup and Chanterelles on Toast. Over 200 hundred recipes are provided, along with beautiful, full-color photographs. Edna Lewis is also the author of the classic TASTE OF COUNTRY COOKING.

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