Craig Claiborne's Southern Cooking by Craig Claiborne

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    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking ahead; Cooking for a crowd; American South
    • Ingredients: butter; sharp cheddar cheese; all-purpose flour; ground cayenne pepper; Worcestershire sauce
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    • Categories: Salads; Appetizers / starters; Cooking ahead; Entertaining & parties; American South
    • Ingredients: tomatoes; gelatin powder; black peppercorns; Worcestershire sauce
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Cooking for a crowd; American South
    • Ingredients: pork knuckles; pig feet; carrots; celery; onions; allspice berries; bay leaves; black peppercorns; thyme; ham steak; red chiles; nutmeg; parsley
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    • Categories: Dressings & marinades; Appetizers / starters; Cooking ahead; American South; French
    • Ingredients: headcheese; parsley; olive oil; black peppercorns; store-cupboard ingredients
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Cooking for a crowd; American South
    • Ingredients: cheddar cheese; sharp cheddar cheese; canned pimientos; scallions; mayonnaise; Worcestershire sauce; black peppercorns
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; American South
    • Ingredients: pork livers; pork jowls; onions; black peppercorns; sage
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead; American South
    • Ingredients: all-purpose flour; butter; wild mushrooms; scallions; thyme; country ham; dry sherry; heavy cream
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    • Categories: Pies, tarts & pastries; Cooking ahead; American South
    • Ingredients: all-purpose flour; store-cupboard ingredients
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    • Categories: Dressings & marinades; Appetizers / starters; Cooking ahead; American South
    • Ingredients: littleneck clams; shrimp; bay leaves; dried red chiles; mussels; dry white wine; tomatoes; onions; avocados; limes; tomato juice; coriander seeds
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    • Categories: Appetizers / starters; Spanish; Cajun & Creole
    • Ingredients: hard-cooked eggs; dry mustard; curry powder; dry white wine; heavy cream; chives; lump crabmeat; black peppercorns; breadcrumbs
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    • Categories: Appetizers / starters; American South; Cajun & Creole
    • Ingredients: milk; corn flour; garlic; white pepper; black peppercorns; ground cayenne pepper; dried thyme; bay leaves; mayonnaise; Tabasco sauce; frying oil of your choice; crawfish tails
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    • Categories: Sauces for fish; Appetizers / starters; American South; French
    • Ingredients: shrimp; allspice berries; black peppercorns; Creole mustard; tarragon white wine vinegar; olive oil; paprika; celery; scallions; parsley; horseradish; anchovy paste; ground cayenne pepper; Tabasco sauce
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    • Categories: Appetizers / starters; French; American South
    • Ingredients: oysters; fish stock; mushrooms; scallions; green bell peppers; dry white wine; heavy cream; nutmeg; ground cayenne pepper; white pepper; cooked shrimp; dry sherry; breadcrumbs; Romano cheese
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    • Categories: Appetizers / starters; American South; French
    • Ingredients: oysters; spinach; scallions; celery; parsley; canned anchovies; butter; heavy cream; Tabasco sauce; Pernod; Parmesan cheese
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    • Categories: Appetizers / starters; Cooking for a crowd; American South
    • Ingredients: oysters; bacon; butter; parsley
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    • Categories: Dressings & marinades; Appetizers / starters; American South; Spanish
    • Ingredients: fish fillets; limes; tomatoes; canned serrano chiles; red onions; coriander leaves; dried oregano; black peppercorns; avocados; celery hearts; tomato ketchup
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    • Categories: Dips, spreads & salsas; Appetizers / starters; American South; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; limes; coriander leaves; canned serrano chiles; tomatoes
    • Accompaniments: Chili con carne with cured meat; Fajitas
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    • Categories: Bread & rolls, savory; Appetizers / starters; Snacks; Christmas; Cooking ahead; Cooking for a crowd; American South
    • Ingredients: all-purpose flour; buttermilk powder; sharp cheddar cheese; ground pork; black peppercorns; dried red pepper flakes; ground allspice; ground cloves; ground cinnamon
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    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking ahead; American South; African
    • Ingredients: all-purpose flour; benne seeds; ground cayenne pepper; egg yolks
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    • Categories: Appetizers / starters; Snacks; Cooking ahead; American South
    • Ingredients: Tabasco sauce; Worcestershire sauce; pecans
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    • Categories: Appetizers / starters; Snacks; Cooking ahead; American South; Vegetarian
    • Ingredients: pecans; butter
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    • Categories: Egg dishes; Lunch; Cooking ahead; Picnics & outdoors; American South
    • Ingredients: boiled ham; hard-cooked eggs; Worcestershire sauce; mayonnaise; black peppercorns; chives; black olives
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    • Categories: Egg dishes; Lunch; Cooking ahead; Picnics & outdoors; American South; Vegetarian
    • Ingredients: eggs
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    • Categories: Egg dishes; Lunch; Cooking ahead; Picnics & outdoors; American South
    • Ingredients: canned sardines; hard-cooked eggs; apple cider vinegar; mayonnaise; parsley or dill; black peppercorns; black olives
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    • Categories: Egg dishes; Chutneys, pickles & relishes; Lunch; Cooking ahead; Picnics & outdoors; American South; Vegetarian
    • Ingredients: hard-cooked eggs; apple cider vinegar; dried red chiles; allspice berries; whole cloves; coriander seeds; bay leaves
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Notes about this book

  • mama_c on November 17, 2015

    I have the 1987 edition

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  • ISBN 10 082034334X
  • ISBN 13 9780820343341
  • Published Apr 01 2012
  • Format Paperback
  • Page Count 392
  • Language English
  • Countries United States
  • Publisher University of Georgia Press
  • Imprint University of Georgia Press

Publishers Text

Craig Claiborne, world traveler, iconic New York Times food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne’s cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book. As John T. Edge and Georgeanna Milam note in their foreword, Claiborne, a native of the Mississippi Delta, had a love of southern food that ran deep and wide, spanning Cajun, Creole, Tex-Mex, and other regional cuisines. Included are more than three hundred favorite recipes--from Claiborne’s own kitchen, from his mother’s Mississippi boardinghouse, and from some of the South’s best cooks, including Bill Neal, Edna Lewis, and Paul Prudhomme. He introduces many of the dishes with comments and notes on their history, their evolution over the years, and his favorite versions; he also includes instructions on preparation and serving. Throughout, Claiborne remembers the many southern classics of his childhood, such as fried catfish and beaten biscuits and Smithfield ham.

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