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Southern Soups & Stews
More Than 75 Recipes from Burgoo and Gumbo to Étouffée and Fricassee
1 of 1 copy available
Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year. Often passed down through the generations, the dishes detailed in this book are cherished and shared at family gatherings, holiday feasts, and community suppers throughout the seasons. These recipes serve up soups and stews seasoned with history—from Nathalie Dupree's Lowcountry Okra and Shrimp Gumbo to Summer Squash Soup with Black Pepper and Thyme, to Collard Greens with Pot Likker and Dumplings—offering us a glimpse of how people farmed, cooked, and continue to celebrate life over time.
"Nancie McDermott has done it again—she's written a cookbook with the kind of tasty Southern food we really eat at home. The stories and recipes make me want to get in the kitchen right away and cook. I almost couldn't decide where to start, so in no time I made several recipes to enjoy throughout the seasons." —Nathalie Dupree, TV host and co-author of Mastering the Art of Southern Cooking
"Sure to be the must-have book for any lover of the comforting warmth of a bowl of stew. Culled from some of the South's favorite culinary souls, the recipes cover the region's classics." —Dr. Jessica H. Harris, author of High on the Hog: A Culinary Journey from Africa to America
"This book contains the flavors of the South. The flavors your pots and plates have been craving." —Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans
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Creators
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Publisher
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Release date
October 12, 2021 -
Formats
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OverDrive Read
- ISBN: 9781452132303
- File size: 19389 KB
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EPUB ebook
- ISBN: 9781452132303
- File size: 19389 KB
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Languages
- English
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Reviews
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Starred review from December 1, 2015
With McDermott's capable guide to hearty soups from the American South, readers can savor eight varieties of gumbo, learn the disputed origins of Brunswick stew, and cook their way through dozens of seafood, shellfish, chicken, and bean-based classics. These traditional recipes (e.g., Hall family ham-bone soup, Sherry Castle's Watauga County chicken stew with fluffy dumplings, shrimp and grits with tomatoes and bacon) call for all manner of smoked and rendered pork products, which smart vegetarian cooks can sometimes but not always sidestep. McDermott (Southern Cakes) follows these with basics such as rice, grits, cornbread, and biscuits, as well as an ingredient glossary. Her informative recipe headnotes, peppered with delicious historical and cultural tidbits, will help readers distinguish different regional cuisines and culinary identities. VERDICT Skillfully curated and presented by McDermott, these Southern soup recipes deserve attention.
Copyright 2015 Library Journal, LLC Used with permission.
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