 | | | | | | The Lady & Sons Savannah Country Cookbook | 
Stock Photo | | Item Specifics - Nonfiction Books | | | Author: | Paula H. Deen | | Category: | Cooking, Food & Wine | | | Publisher: | Random House Inc | | | American (US) | | | ISBN-10: | 0375751114 | | | | | | ISBN-13: | 9780375751110 | | Condition: | New | | | Format: | Softcover | | | | | | Publication Year: | 1998 | | | | | | Special Attributes: | -- | | | | | | | |
| | | | | See Reviews | |
| Portions of this page Copyright 1995 - 2008 Muze Inc.  All rights reserved.
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since this volume, I think Paula Deen has become a star on the cooking shows. I picked up this copy at a smithsonian museum shop... it must represent authentic regional cuisine!!
recipes certainly look interestingly. I like to think I'm more of tofu - yoghurt type when I want to experiment in the kitchen. the desserts are hilarious. "chocolate damnation." "better than sex? yes!" these are recipes from the restaurant. I would be laughing while ordering. frankly, I think for a buffet, those who aren't counting calories would be in heaven over some of the dishes. new potatoes tossed with boursin?
the condition of this copy is mint. it's a softcover with spiral spine. (interestingly, the hardcover didn't come out till several years later!) the corners are all straight and flat. no fading, tears, stains, loose pages. it's a great read.
I'm posting a pile of cookbooks. it's taking me a while as I flip through these books. they're all great. (who would buy a crummy book, so why bother listing them?)
would be thrilled to combine shipping. buyer saves on shipping. gets some really good titles. I'm editing my library of cookbooks I've hauled from coast to coast.
buyer pays only actual shipping. no handling costs. thank you for looking at my auction.
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| | | | Additional Information about The Lady & Sons Savannah Country Cookbook
Portions of this page Copyright 1995 - 2008 Muze Inc. All rights reserved.
| Synopsis | Recipes from a Savannah restaurant called The Lady & Sons include Gooey Butter Cake, Georgia Cracker Salad, Southern Fried Chicken, and many more.
| | Size | | Length: | 172 pages | | Height: | 9.0 in. | | Width: | 6.0 in. | | Thickness: | 0.5 in. | | Weight: | 11.2 oz. |
| | Publisher's Note | From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites.
| | Industry reviews | Savannah's popularity as a tourist destination has increased dramatically in the months that John Berendt's Midnight in the Garden of Good and Evil has been on the New York Times best sellers list, and in his introduction to this cookbook, Berendt says Deen's restaurant is one he recommends to visitors as exemplifying "the very heart of Southern cooking." Deen (the Lady) says Southern cooking is "comfort food," and she and her two sons serve homey, completely unpretentious food at their popular downtown restaurant. Many of the recipes she includes here rely on convenience foods (canned soup, Cheese Whiz) and some have been perennial favorites in "community" cookbooks since the Fifties or Sixties. Area libraries will want copies; most others can skip.
Chafe
In his enthusiastic introduction, John Berendt, author of Midnight in the Garden of Good and Evil, writes: "Authentic Southern food is not about pretension." Sure enough, this book by the proprietor of The Lady & Sons restaurant in Savannah, Ga., doesn't put on any airs. A great many recipes unabashedly list prepared foods among the ingredients. As an appetizer, Garlic Cheese Spread includes an eight-ounce package of cream cheese and an eight-ounce jar of Cheez-Whiz. Shrimp or Lobster Bisque contains, in addition to seafood, a can each of condensed tomato soup and condensed mushroom soup. The restaurant's most popular dessert is Gooey Butter Cakes, which starts with a box of Duncan Hines yellow cake mix. Still, some of the recipes attain a high level of regional authenticity: Georgia Cracker Salad is made with crushed saltines, tomato, scallions, hard-boiled egg and mayonnaise; Southern Fried Chicken acquires its crispy coating with a batter of eggs and self-rising flour. Readers concerned about high fat content should skip this book. But those looking for some distinctively American comfort food and in a mood for some decidedly anti-nouvelle regression might want to take a peek. (May)
Lopate
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