One Pot Wonders or Damon Lee Fowlers New Southern Kitchen

One-Pot Wonders: Effortless Meals for Hectic Nights

Author: Womans Day Editors

Woman's Day One-Pot Wonders presents fuss-free dinner solutions for today's busy woman. With a million and one things to do and dinner too, this book offers a wealth of easy and practical recipes that can be cooked or baked in only one pot! Just throw in the ingredients, turn up the heat and walk away...you can attend to your life while a delicious casserole or skillet dinner prepares itself. And with scarcely any dishes to do at the end of the meal, what more of an incentive could one need? One-Pot Wonders is the perfect, simple-dinner-solutions resource.

St. Louis Today

This book is aimed at those with hectic lifestyles, but it ought to work for anyone who wants to get out of the kitchen in a hurry, even when the big rush is only to get to the sofa to turn the page.

Read also Still Going Strong or Antipasto Table

Damon Lee Fowler's New Southern Kitchen

Author: Damon Lee Fowler

It's the way Damon Lee Fowler, author of Classical Southern Cooking, coaxes the timeless flavors of yesterday from the markets and kitchens of today. Rather than simply reproduce traditional Southern food, Fowler presents more than 160 mouthwatering, perfect-every-time recipes that take into account how we come by ingredients, the equipment we use to prepare them, and our more health-conscious way of living. The result is food that honors the spirit, the history, and especially the taste of the classic Southern table. 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. So instead of dwelling on hidebound notions of authenticity, Fowler focuses on the essence of great Southern food, combining traditional ingredients in fresh ways and finding nuances of flavor and texture that may have been overlooked before. This is an unapologetically opinionated and singular book, both colored by the tastes of the author's palate, upbringing, and experiences, and connected to every cook who has ever and will ever step into a kitchen with a Southern idea of flavor in mind. In these pages you won't find "nouveau" Southern dishes that simply add cilantro or jalapeno peppers. You will find Pecan-Crusted Goat Cheese with Warm Peach Chutney, combining the best of old and new Southern elements. Pan-Broiled Pork Tenderloins with Caramelized Onions honors the Southern passion for pig but uses a lean cut of meat. Asparagus Shortcake and Shrimp and Green Tomato Gumbo put a savory twist on old favorites. Pound Cake Sandwiches, made with Bourbon Pound Cake; Orange-Praline Trifle; and Sweet Potato Ice Cream are all soul-satisfying endings to any meal. With suggested menus and resources for finding the best Southern ingredients, Damon Lee Fowler's New Southern Kitchen is sure to become a contemporary classic and an essential volume in every cookbook library, whether north or sout

Publishers Weekly

Resolutely unsplashy, Fowler (Classical Southern Cooking) is the anti-Emeril. Roasted Pecans at first seem ho-hum, but these aren't any roasted pecans: they represent the South, "a tangle of earth and refinement," and introduce a quintet of pecan-themed appetizers. The classics Buttermilk Fried Chicken, two Gumbos, Grits and Croquettes are lovingly explained, and sidebars and introductions describe everything from rendering lard to peeling tomatoes. Savannah Cutlets may seem nouveau (they use bourbon as well as parmesan cheese), but Fowler, who tempers innovation with historical background, points out parmesan has been imported to Georgia since the 18th century. Cucumber Buttermilk Soup nods to Greek influence, while Sweet Potato Latkes show Jewish flavor. The chapter on eggs is worth the price alone Fowler explains how to poach quantities of eggs without elaborate equipment. While bacon and ham appear regularly, for example in Broiled Snapper with Bacon, vegetables are often main courses, such as Scalloped Eggplant a la Creole. Seafood, such as Shrimp in Savannah Sweet Red Pepper Sauce and Lowcountry Crab au Gratin, is well represented. The dessert chapter, while short, has Bourbon Pound Cake, Lillie's Little Lemon Puddings and Gingered Peaches. Fowler's enthusiasm and thorough explanations make this book a must for anyone who loves Southern cuisine. (May) Copyright 2001 Cahners Business Information.

Library Journal

Fowler, cookbook author (Classic Southern Cooking) and food historian, emphasizes that his "new Southern kitchen" does not mean fusion cuisine or contrived nouvelle-style recipes rather, it refers to creating Southern flavors in a modern kitchen, preserving classic dishes in the face of today's hectic lifestyle. In fact, many of Fowler's recipes are inspired by old cookbooks. Although some of the techniques have been streamlined, and dishes such as those traditionally made with a lot of cream have been lightened, the recipes remain mouthwatering and undeniably "Southern" (i.e., as Fowler points out, an amalgam of Native American, African, and European influences): Pork Tenderloin Biscuits with Chutney Butter, Shrimp and Green Tomato Gumbo, Bourbon Grilled Steak, and Lillie's Little Lemon Puddings. Thoughtful menu suggestions accompany most recipes. Highly recommended. Copyright 2002 Cahners Business Information.

Table of Contents:

	A Preface and Explanation--of Sorts	13
	Introduction	19
1	To Begin With: Appetizers and Snacks for Before and Between	57
2	Eggs: For Breakfast and Everything Else	83
3	Grits and Rice: The Great Southern Grains	97
4	The Southern Soup Kettle: Soups, Stews, and Gumbos	111
5	Fish and Shellfish: From Sea and Stream	141
6	Meats: From Field and Farmyard	171
7	Chicken and Other Poultry: The South's Golden Icon	213
8	Vegetables: The Staple of the Southern Table	251
9	Salads: Of Leaves and Leftovers	321
10	New Southern Baking: Breads, Cakes, and Pastries	343
11	The Southern Dessert Table: Puddings, Ices, and Other Composed Sweets	375
	Gathering Around the New Southern Table	411
	Resources	415
	Index	419