Southern exposure

There are so many Southern-themed cookbooks out now. And while the bigger cookbook world just discovered my native chow, some  writers have been carrying the torch for years. One such author is Jean Anderson, whose 2007 book “A Love Affair with Southern Cooking” is full of heart, soul and history.

Now Anderson, who lives in Chapel Hill, N.C., opens the door to Southern-style baking with “From a Southern Oven: The Savories, the Sweets” (John Wiley & Sons, $32.50). The book contains recipes for casseroles with Southern touches, like Orange Chicken Nested in Pecan Pilaf, and plenty of crab and seafood dishes. Anderson always finds at least one recipe with a history that surprises. One in this book is Philpy, a quick bread made in the South Carolina Lowcountry using cooked rice and rice flour. Then there’s Confederate Rice Pudding, from the same part of the world, which includes Madeira.

I love sweet potatoes, and am pleased to see several enticing recipes using them, including Sweet Potato Focaccia, Sweet Potato Corn Bread and Bourbon-Glazed Sweet Potato Pound Cake.

Anderson has written more than a dozen cookbooks, and is a food writing professional whose recipes always work; you can rely on them. She has long been my role model in that area. Others may be jumping on the Southern cookbook bandwagon, but they will have to ride a long way to catch up with Anderson.


You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or create a trackback from your own site.

There are no comments yet, be the first to say something


Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>