New Southern Cooking

368 Pages·2004·17.75 MB·English

by  Nathalie Dupree

New Southern Cooking
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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
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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.