A Southerly Course: Recipes and Stories from Close to Home

Martha Hall Foose, Clarkson Potter, $32.50 (256p) ISBN 978-0-307-46428-6
It takes a clever food writer to transcend the mythology and easy stereotypes of a place, and this collection of recipes and essays is a colorful, nuanced exploration of Mississippi eating. Following up her James Beard Award–winning Screen Doors and Sweet Tea, writer and chef Foose celebrates the "eccentricity, ingenuity, and creativity" of Southern cooking as she personally has experienced it. Yes, there are the usual suspects, like pimento cheese, crawfish, corn. and peaches. But there will be many quirky surprises for non-Southern readers—Rum Tum Tiddly, or tomato-and-cheese toasts, doe loin with winter biscuits, and mirliton or chayote squash stuffed with ham, shrimp, and breadcrumbs. Foose, who got her culinary degree in France, also dabbles in the international influences that have inspired her, with recipes for a Mississippi Masala-style peas and paneer and Korean grilled green onions. Finally, there are her own inventive concoctions like sweet and sour salsify and Delicata brown butter crepes. Offering meditations on subjects like congealed salads and family china, Foose has all the savvy of a local tour guide, leading the way through her native state with poetry and wit. Photos. (Apr.)
Reviewed on: 02/21/2011
Release date: 04/01/2011
Show other formats
Open Ebook - 310 pages - 978-0-307-95260-8
Open Ebook - 1 pages - 978-1-299-23276-1
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
Email Address


Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.