From a Southern Oven: The Savories, The Sweets

272 Pages·2012·8.81 MB·English

by  Jean Anderson

Copyright © 2012 by Jean Anderson. All rights reserved.
Cover image by Jason Wyche
Cover design by Jeff Faust
Interior design by Waterbury Publications
Photography copyright 2012 by Jason Wyche
Food styling by Mariana Velásquez
Prop styling by Martha Bernabe
Published by John Wiley & Sons, Inc., Hoboken, New Jersey.
Published simultaneously in Canada.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any
means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section
107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or
authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222
Rosewood Drive, Danvers, MA 01923, 978–750–8400, fax [phone], or on the web at www.copyright.com.
Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons,
Inc., 111 River Street, Hoboken, NJ 07030, 201–748–6011, fax [phone], or online at
http://www.wiley.com/go/permissions.
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing
this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of
this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No
warranty may be created or extended by sales representatives or written sales materials. The advice and strategies
contained herein may not be suitable for your situation. You should consult with a professional where appropriate.
Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but
not limited to special, incidental, consequential, or other damages.
For general information on our other products and services, or technical support, please contact our Customer Care
Department within the United States at 800–762–2974, outside the United States at 317–572–3993 or fax 317–572–
4002.
Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with
standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to
media such as a CD or DVD that is not included in the version you purchased, you may download this material at
http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com.
Library of Congress Cataloging-in-Publication Data
Anderson, Jean
From a southern oven: the savories, the sweets / Jean Anderson; photography by Jason Wyche
p. cm.
Includes index.
ISBN 978-1-118-06775-8 (cloth) 978-1-118-30941-4 (ebk); 978-1-118-30943-8 (ebk); 978-1-118-30945-2 (ebk)
1. Baking. 2. Cooking, American--Southern style. 3. Cookbooks. I. Title.
TX765.A55 2012
641.5975--dc23
2011046756
Printed in China
10 9 8 7 6 5 4 3 2 1
For my Southern friends and colleagues who have taught me
so much over the years and continue to do so
Also by Jean Anderson
The Doubleday Cookbook * (with Elaine Hanna)
The Family Circle Cookbook (with the Food Editors of Family Circle)
Half a Can of Tomato Paste & Other Culinary Dilemmas ** (with Ruth
Buchan)
The New Doubleday Cookbook (with Elaine Hanna)
The Food of Portugal ***
The New German Cookbook (with Hedy Würz)
The American Century Cookbook
The Good Morning America Cut the Calories Cookbook (co-edited with Sara
Moulton)
Dinners in a Dish or a Dash
Process This! ****
Quick Loaves
A Love Affair with Southern Cooking: Recipes and Recollections *****
Falling Off the Bone
* Winner, R.T. French Tastemaker Award, Best Basic Cookbook (1975) and Best Cookbook of the Year (1975)
** Winner, Seagram/International Association of Culinary Professionals Award, Best Specialty Cookbook of the
Year (1980)
*** Winner, Seagram/International Association of Culinary Professionals Award, Best Foreign Cookbook of the Year
(1986)
**** Winner, James Beard Cookbook Awards, Best Cookbook, Tools & Techniques Category (2003)
***** Winner, James Beard Cookbook Awards, Best Cookbook, Americana Category (2008)
Contents
Acknowledgments
Introduction
How to Use This Book
Measuring Tips
The Savories
Appetizers, Nibbles & Snacks
Main Dishes (Meat, Fish, Fowl & More)
Vegetables & Other Sides
Breads (the Yeast-Raised & the Quick)
The Sweets
Pies & Pastries
Puddings, Cobblers, Crisps, Crumbles & More
Cakes & Cookies
Sources: Where To Buy Unusual Equipment & Ingredients
Acknowledgments
I should like to thank, first and foremost, good friends and colleagues Joanne
Lamb Hayes, Kemp Minifie, and Alexis Touchet for a huge assist with recipe
testing and development. They are thorough-going pros with years of
experience as New York food editors and recipe developers in the test
kitchens of Gourmet, Family Circle, and Country Living. I’ve worked with
dozens of food pros over the years and know none more knowledgeable, more
cooperative, more imaginative, or more dedicated than these three.
In addition, I’d like to thank Damon Lee Fowler, Babs Highfill, Robert
Holmes, Sally Belk King, Rebecca Lang, Debbie Moose, Moreton Neal, Kathi
Purvis, Maria Harrison Reuge, Bill Smith, Jr., Chip Smith, Tina Vaughan, and
Jim Villas (Southerners all) for letting me pick their brains. And special
thanks to my niece Kim Anderson for gathering and puréeing wild
persimmons, then sharing what she’d frozen for my recipe tests.
A salute, moreover, to new friend Fran McCullough, for years a primo New
York cookbook editor who now lives just up the road in Hillsborough, NC,
and whose ongoing pursuit of and passion for Southern food have intensified
my own. Grateful thanks also go to former New York magazine editor and
colleague Lynne Whiteley Novy, computer software wizard who not only
solved the riddle of tangled recipe formats but also proofed mountains of page
proof spotting errors my less-than-eagle eyes had missed.
Finally, thanks to David Black, my savvy, energetic agent who found the
perfect home for this book; and to my hard-working, hands-on Wiley editor,
Justin Schwartz, for his wisdom, guidance, and support.