New Southern Cooking by Nathalie Dupree

  • Asparagus topped with scallops

    from New Southern Cooking New Southern Cooking by Nathalie Dupree

    • Categories: Dressings & marinades; Appetizers / starters; American South
    • Ingredients: asparagus; onions; scallops; peanut oil
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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 0820326305
  • ISBN 13 9780820326306
  • Published Apr 30 2004
  • Format Paperback
  • Page Count 366
  • Language English
  • Countries United States
  • Publisher University of Georgia Press
  • Imprint University of Georgia Press

Publishers Text

Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes like a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations 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 peanuts and collards, and grouper grilled over a pecan-seasoned fire.

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