Description
Book SynopsisSide dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected.
Trade ReviewA book for the ages. Thompson's strong, knowledgeable voice is a reassuring companion in the kitchen. I am smitten with this book.--Martha Foose, author of
A Southerly Course: Recipes and Stories from Close to Home|""I have watched Fred Thompson cook, tested a number of both the traditional and highly personal recipes in this no-nonsense and much needed new cookbook, marveled at his spicy pimento cheese, crunchy okra fritters, luscious grits souffle, and broccoli cornbread, and can state unequivocally that Thompson once again proves himself to be a true master of the Southern kitchen.""--James Villas, author of
The Glory of Southern Cooking and
Pig: King of the Southern Table
