Mastering the Art of Southern Cooking

Nathalie Dupree · Cynthia Graubart

Nov. 2012 · Gibbs Smith

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This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes.
 
In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today.
 
With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.

Autoren-Profil

Pat Conroy was the New York Times–bestselling author of two memoirs and seven novels, including The Prince of Tides, The Great Santini, and The Lords of Discipline. Born the eldest of seven children in a rigidly disciplined military household, he attended the Citadel, the military college of South Carolina. He briefly became a schoolteacher (which he chronicled in his memoir The Water Is Wide) before publishing his first novel, The Boo. Conroy passed away in 2016 at the age of seventy.