Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart

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Notes about Recipes in this book

  • Cucumber salad

    • TrishaCP on August 20, 2020

      I’ve eaten similar dishes to this all my life. This one uses more sugar (unnecessary) and I didn’t think the spring onions added much (better with red or white onions in my opinion). Probably won’t be making this again.

  • Tomato and mango salad

    • eve_kloepper on October 21, 2020

      So simple, but wonderful combination. I also added avocado, because it was on hand.

  • Football chili

    • Baxter850 on November 15, 2020

      Loved this. It was definitely better the next day. Flavors are spot on although it does require the addition of a ton of salt.

  • Easy corn and squash pudding

    • Jane on November 27, 2014

      I made this as a Thanksgiving side. I should have thawed and drained my frozen corn as I think it made the dish too watery. It tasted good but there was a lot of excess liquid.

  • Grilled portobello mushrooms

    • Baxter850 on September 30, 2018

      Simple and delicious.

  • Roasted potatoes, onions, and turnips

    • TrishaCP on January 10, 2019

      This combination of vegetables is really lovely. I didn’t use meat drippings, just vegetable oil, but the flavor was still really good. I used a large cast iron skillet, which I think allowed the veggies to cook faster- anyway, I didn’t let them go the full hour specified. I think they would have been blackened, if not burned, in that time. I also skipped the blanching step for the turnips, since I used hakurei turnips, which are already really sweet.

  • Robbinsville fried ramps and potatoes

    • TrishaCP on May 03, 2016

      Delicious way to enjoy ramps.

  • Fruity chicken drumsticks

    • dc151 on October 12, 2020

      There were pieces of this recipe I liked, but it didn't work for me put together. The chicken is coated in spiced flour and then browned, which crisps up nicely, but then you cover to braise and it gets soggy. I think I'd like to make the chicken on its own, and then the vegetables separately. I would maybe sauté the the vegetables first, and then add something more to counterbalance the sweetness.

  • Roasted pork tenderloin

    • TrishaCP on September 14, 2013

      This is barely a recipe, more of an idea (rub Dijon mustard into a pork tenderloin and roast), but the flavor was good and the cooking time spot on.

  • Kelly's banana chocolate chip muffins

    • ddenker on February 10, 2016

      Easy. Delicious. Crowd pleaser. I will definitely be making this again!

  • Strawberry-peach crisp

    • eve_kloepper on July 15, 2013

      made this with nectarines and cherries (fresh, pitted) used old fashioned oats, not quick-cooking added pinch of salt to topping Fantastic!

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Reviews about this book

  • Serious Eats

    Dupree and Graubart aren't out to teach total novice cooks how to heat a skillet, but they will give plenty of direction when it comes to frying chicken or shaping perfect biscuits.

    Full review
  • Boston Globe by T. Susan Chang

    For what it lacks in focus, “Mastering the Art of Southern Cooking” makes up for in passion, talent, and versatility.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1423602757
  • ISBN 13 9781423602750
  • Linked ISBNs
  • Published Nov 15 2012
  • Format Hardcover
  • Page Count 800
  • Language English
  • Countries United States
  • Publisher Gibbs M. Smith Inc
  • Imprint Gibbs M. Smith Inc

Publishers Text

With authority and passion, Nathalie Dupree and Cynthia Graubart reveal the essence of food that delights, entices and satisfies, celebrating the "Mother Cuisine" of American cooking, with more than 750 recipes and 650 variations. Based on years of research, beginning with their first collaboration in 1985 for the PBS television series New Southern Cooking, the authors embrace the cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. Teachers first and foremost, Dupree and Graubart help cooks conquer fears of flour and fat, writing clear techniques so both seasoned home cooks and kitchen novices alike can produce the lightest biscuits and flakiest piecrusts. With recipes like Lazy Girl Cobbler and Bubbly Butter Bean Soup, the beginning cook is brought along from basic skills to more involved techniques, such as mastering a soufflé, frying a batch of crispy squash blossoms, and butterflying a succulent pork tenderloin. Vegetables, the music of the Southern table, are taught in both traditional and new ways, such as grilled asparagus, creamy grits, and okra chips. This first comprehensive book on the beloved foods of the South since the groundbreaking Southern Cooking, by Mrs. H.R. Dull in 1928, Mastering the Art of Southern Cooking is the new standard reference for cooks everywhere on how to prepare the South's most satisfying dishes, preserving the techniques and tastes of this beloved regional cuisine.

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