New Southern Cooking PDF
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New Southern Cooking This page intentionally left blank jVe** SOUTHERN COOKING Nathalie Dupree THE UNIVERSITY OF GEORGIA PRESS ATHENS AND LONDON Published in 2004 by the University of Georgia Press Athens, Georgia 30602 ©1986by Nathalie Dupree Illustrations ©1986 by Karen Barbour All rights reserved The paper in this book meets the guidelines for permanenceand durability of the Committee onProduction Guidelines for Book Longevity of theCouncil on Library Resources. Printed in the United States of America 08 07 06 05 04 P 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Dupree, Nathalie. New Southern Cooking / Nathalie Dupree. p. cm. Reprint. Originally published: New York. Alfred A. Knopf, 1986. Includes bibliographical references and index. ISBN 0-8203-2630-5(pbk.) 1. Cookery, American –Southern style. I. Title. TX715.2.S68D88 2004 641.5975 –dc22 2004043968 British Library Cataloging in Publication Date available The original hardcover version of this text was published in the United States in 1986by Alfred A. Knopf, and simultaneously in Canada by Random House of Canada Limited. ISBN for this digital edition: 978-0-8203-4357-0 To the women who influenced my cooking; to my mother, Jean "Van," and Kate; and to Ted This page intentionally left blank Contents Acknowledgments ix Author's Note on the 2004 Edition xiii Introduction xvii Starters and Brunches 3 Soups, Stews, and Salads 45 Side Dishes and Vegetables 73 Seafood and Game 1 17 Chicken and Other Poultry 143 Menus 169 Meats 177 viii Contents Breads and Biscuits 209 Sweets and Pastry 229 Sauces, Conserves, and Condiments 291 Notes on Ingredients 309 Bibliography 323 Index 327 Acknowledgments I owe a debt of gratitude to so many people—without them this book and the "New Southern Cooking" television series couldn't have become a reality. Thank you to Judith Jones, who pulled this book out of the fire, encouraging me to finish it. I shall always be grateful. Her painstaking interest in the design has made this the beautiful book it is. Toula Polygalaktos, also at Alfred A. Knopf, has devoted many hours and much energy to it, with care and good humor. Sue Hunter, my collaborator, put in a great deal of effort as well—thanks for your patience. My beloved friend Kate Almand has worked for me since 1972, starting at my restaurant in Social Circle, Georgia, then coming on to Rich's Cooking School with me. She arrives at my door at 7:30 each morning. She's at the television studio when I'm there, or at home with me, testing these recipes. One of thirteen children, she is the best traditional Southern cook I know, and contributed many of the solidly traditional recipes in this book. I'm very grateful for her friendship and support. To Kay Calvert, who has worked with me since my first class at Rich's—thanks for never complaining. The other teachers and assistants at Rich's Cooking School contributed enormously in developing recipes over the years, encouraging me and helping define Southern cooking, and the students brought me more riches.
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