Essentials of Southern Cooking by Damon Lee Fowler features techniques and flavors of a classical American cuisine.

Signed edition. Hardcover. 422 Pages with beautiful photographs.


Book Overview

Essentials of Southern Cooking: An authentic collection of recipes celebrating Southern traditions. Southern cooking as most people think of it doesn’t exist. After all, there are as many ways to make real corn bread, gumbo or fried chicken as there are cooks. Instead of dwelling on conventional notions of authenticity, Essentials of Southern Cooking honors the spirit, the history, the people, and the taste of the classic Southern table by focusing on the essence of great Southern food and combining traditional ingredients in fresh ways.


Savannah Chef’s Table by Damon Lee Fowler features extraordinary recipes from a historic southern city, Savannah, Georgia.

Signed edition. Hardcover. 189 Pages with beautiful photographs by Christopher Shane.

Book Overview

Savannah Chef’s Table: Savannah’s unique location in the heart of the Lowcountry is reflected in its growing food scene, with restaurants rich with cultural influences and plenty of Southern charm. Meals are best savored slowly—from Zunzi’s South African-inspired curry stew to famed chef Paula Deen’s The Lady & Son’s chicken pot pie to Sapphire Grill’s black grouper and more. Savannah Chef’s Table is the first cookbook to gather Savannah’s best chefs and restaurants under one cover. Including more than sixty-five signature “at home” recipes from these iconic dining establishments, the book is a celebration of the growing farm-to-table way of life.

About the Author:

Damon Lee Fowler is a culinary historian, cooking teacher and food writer. A nationally recognized authority on Southern cooking, he is the author of nine cookbooks, including Classical Southern Cooking, Beans, Greens, & Sweet Georgia Peaches, Savannah Chef’s Table, Essentials of Southern Cooking and, most recently, Ham: A Savor the South Cookbook. He has written historical commentary on a number of historical cookbooks and was editor and recipe developer for Dining At Monticello for the Thomas Jefferson Foundation. He is the featured food writer for the Savannah Morning News and has written for such national publications as Bon Appetit, Food & Wine, Garden & Gun, Relish and Local Palate. He lives, eats, and writes in Savannah, Georgia.

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