A Real Southern Cook: In Her Savannah Kitchen by Dora Charles

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Notes about this book

  • mharriman on August 24, 2019

    I sometimes have problems peeling my hard boiled eggs and getting good results with the slicing. I decided to try Ms. Charles's method for Deviled Eggs. Great results! I doubled the entire recipe. I used the main filling recipe (omitted the pickled relish since I don’t like it) with great results as well. This hard boiled egg recipe is a winner. The eggs were gone in five minutes at my church coffee hour.

  • mharriman on August 24, 2019

    My husband and I loved the Potato-chip chicken and will add it as a once a month or so treat. The four part coating, with the crumbled chips on top, make for a very crunchy and juicy chicken entree. The only caveat for us is the saltiness. I will cut that ingredient and Dora’s Seasoning way down next time. I baked my thighs and legs on a rack over a baking sheet as instructed but lowered the oven heat to 375 and baked for 30 minutes. Great results. Went well with Smitten Kitchen broccoli slaw.

  • mharriman on August 24, 2019

    Very disappointing. I made the Banana Bread and at 45 minutes the bread was very dark on top, crusty on the sides, and had pulled away from the sides of the pan. A tester inserted in all but the very middle came out clean. I cooled for two hours. When I sliced it, all parts but the ends were soggy. I think the problem is the recipe calls for 5 very ripe bananas when other recipes with similar remaining ingredients call for 2-3. She doesn’t give any other measurement such as number of cups for the mashed bananas. Ms. Charles says this is the best banana bread ever because there are more bananas than usual.in my oven, it just doesn’t work. I won’t be trying to tweak it since I wouldn’t know where to start, other than using banana measurements from another recipe. Then I might as well use that other recipe!

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Reviews about this book

  • Eater

    Dora Charles's take on classic Southern recipes is approachable and creative, and her moment in the spotlight is long overdue.

    Full review
  • ISBN 10 0544385772
  • ISBN 13 9780544385771
  • Published Sep 08 2015
  • Format eBook
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt
  • Imprint Rux Martin/Houghton Mifflin Harcourt

Publishers Text

Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at one of Savannah's most famous restaurants. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best. These are the intensely satisfying dishes at the heart of Dora's beloved Savannah: Shrimp and Rice; Simple Smoky Okra; Buttermilk Cornbread from her grandmother; and of course, a truly incomparable Fried Chicken. Each dish has a "secret ingredient" for a burst of flavor: mayonnaise in the biscuits; Savannah Seasoning in her Gone to Glory Potato Salad; sugar-glazed bacon in her deviled eggs. All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake. With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at Lady & Sons. "Talking About" boxes impart Dora's cooking wisdom, and evocative photos of Savannah and the Low Country set the scene.

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