The Heritage of Southern Cooking: An Inspired Tour of Southern Cuisine Including Regional Specialties, Heirloom Favorites, and Original Dishes by Camille Glenn

  • Oysters Rockefeller

    from The Heritage of Southern Cooking: An Inspired Tour of Southern Cuisine Including Regional Specialties, Heirloom Favorites, and Original Dishes The Heritage of Southern Cooking by Camille Glenn

    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: oysters; coarse rock or sea salt; shallots; watercress; parsley; tarragon; ground cayenne pepper; Pernod; butter; fennel
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Notes about this book

  • nomadchowwoman on January 07, 2010

    My go-to for traditional southern cooking. I love the savory pie recipes--vidalia onion and mushroom--and her sour cream pound cake is delectable.

Notes about Recipes in this book

  • Sour cream corn muffins

    • lilyrose63 on November 02, 2014

      Gluten free corn muffin

  • Chocolate cakewalk

    • pastaplease on March 21, 2022

      Delicious - this is my go-to for small number of people at dinner (you get just six small, very rich slices in a 7" or 6" springform). Comes out perfect every time (have made at least 30 times), you make this a day ahead (so great for entertaining) and it freezes perfectly. Ground nuts in batter are optional but I find they (I use pecans) are a nice addition. Serve with a dollop of whipped cream or some coffee ice-cream (and die of happiness).

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  • ISBN 10 0894801171
  • ISBN 13 9780894801174
  • Linked ISBNs
  • Published Apr 01 1994
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Black Dog & Leventhal
  • Imprint Black Dog & Leventhal Publishers

Publishers Text

From Hearty Chicken and Ham Gumbo to Kentucky Spiced Beef, from Old-Fashioned Greens with Bacon to New Orleans Praline Ice Cream, the recipes in this lusciously illustrated, easy-to-use cookbook are rich with nostalgia and inspired by their blend of hearty Southern flavors and textures. Appetizers, soups, salads, meats, poultry, fish, vegetables, breads, grains, desserts—they are all here in abundance, and they all add up to beautifully orchestrated meals any cook would be proud to serve. The rich photographs, specially commissioned for this volume—and helpful sidebars, covering such subjects as how to shuck an oyster and how to roast a chicken to perfection— assure success to cooks at every level. It's a true "cook's tour" of the American South, guided by the deft hand of a master cook and entertainer.

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