Cooking in the New South: A Modern Approach to Traditional Southern Fare

by Anne Byrn Phillips

Book Overview

Cooking in the New South brings together more than 200 tested recipes for delicacies like Pumpkin Raisin Bread and Chocolate Bourbon Pecan Pie. Each section begins with a vignette about a treasured... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0931948525
• ISBN13: 9780931948527
• Release Date: January 1984
• Publisher: Peachtree Publishers
• Length: 216 Pages
• Weight: 1.75 lbs.

Customer Reviews

Very Versatile Cookbook with Southern Roots

We find it hard to go wrong with Anne Byrn. We like this book almost as much as we like The Cakemix Doctor. This book is well written and chocked full of good famous Southern dishes and a hundred recipes I never heard of until I moved into the city. It is a great reflection of the evolution of the traditional to more modern South. Thanks again Anne. This native Tennessean is happy to recommend your work!!

Outstanding Southern recipes with less fat, quicker cooking

I received Ann Byrn's book in 1988 as a gift from Susan Byrn, my coworker and the author's sister. It has been our favorite cookbook for the last decade. We grew up in Arkansas and Louisiana, so updated southern favorites (lower fat, modern processing) are right up our alley. My husband loves to make Red Beans and Rice, the Seafood Gumbo is our special occasion recipe, and I am always asked to bring Chocolate Bourbon Pecan Pie to family holidays. I've won raves at pot luck meals with Seven-Layer Salad and Southwestern Squash Casserole. I am so pleased to see this book back in print so I can give it to my friends and family. And Susan, if you're out there-- send me email!Also recommended: The Joy of Cooking, anything by Emeril