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New Southern Cooking by Nathalie Dupree

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Notes about this book

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Notes about Recipes in this book

  • Grouper with leeks, herbs, and butter sauce

    • twoyolks on December 10, 2016

      The leeks basically disintegrated during cooking without providing much flavor. The fish was fine but I'd prefer it pan roasted.

  • Coconut-topped shrimp

    • hillsboroks on August 09, 2016

      The technique for cooking the shrimp in this recipe is good but the marinade was a real disappointment. It tasted mainly of soy sauce and the onions did not seem to belong here. Next time I would look for a more flavorful, complex marinade and use her cooking method to prepare the shrimp. It worked well to broil small batches for a barbecue party since the total cooking time is only about 4 1/2 minutes.

  • White butter sauce

    • twoyolks on December 10, 2016

      This is basically a buerre blanc that is very heavy on the butter.

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  • ISBN 10 0394558189
  • ISBN 13 9780394558189
  • Linked ISBNs
  • Published Jan 01 1986
  • Format Hardcover
  • Page Count 345
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

In this book: all the cooking artistry, the gift for teaching, the clear, relaxed, confidence-inspiring tone that have won an enthusiastic nationwide audience for the author's twenty-six-part public television series, "New Southern Cooking with Nathalie Dupree." Every dish she cooks on her television series is here, and a great many more -- 350 recipes in all, encompassing the best of Southern culinary tradition and innovation: simple dishes, elaborate dishes, dishes for every meal, course, and occasion, dishes ranging from a timeless, crumbly, melt-in-the-mouth biscuit to a tantalizing and unexpectedly delicious Grilled Duck with Muscadine Sauce. You'll find all the incomparable old-time flavors and textures -- embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, peach cobbler... and all the new lightness and new twists that mark today's innovative Southern cooking -- expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne) ... chicken breasts with stir-fried collards and peanuts ... grouper grilled over a pecan fire ... Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the hearty country cooking and elegant town fare of the various regions of the South and on the many cuisines that have profoundly influenced Southern cooking from its beginnings -- English, French, African, Spanish,' West Indian. She has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly in tune with the pace of our lives today -including the best-ever spoon breads and dumplings ... the most delicious pies and cakes ... the freshest of greens (try them with coriander seed and browned butter) ... aromatic dishes like Pulled Pork and Sage Spread ... refreshing desserts like Oranges in Ginger-Caramel Sauce. And to use these dishes in perfect harmony she offers forty enticing menus for all kinds of occasions. Whether you're cooking for guests or the folks at home, or planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here -- for years to come -- an abundant supply of irresistible dishes.

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