Lee Bailey's Southern Food & Plantation Houses: Favorite Natchez Recipes by Lee Bailey

Search this book for Recipes »
    • Categories: Appetizers / starters; Side dish; Entertaining & parties; American South
    • Ingredients: gelatin; tomato juice; celery; Worcestershire sauce; Tabasco sauce; cream cheese; mayonnaise; onions
    show
    • Categories: Side dish; Entertaining & parties; American South; Vegetarian
    • Ingredients: frozen peas; green onions; store-cupboard ingredients
    • Accompaniments: Spicy milk fried chicken with pan gravy
    show
  • show
    • Categories: Fried doughs; Main course; Entertaining & parties; American South
    • Ingredients: Louisiana hot sauce; all-purpose flour; milk; chicken pieces; vegetable oil; chicken stock
    • Accompaniments: Spring peas and green onions; Pecan rice; Biscuits
    show
    • Categories: Bread & rolls, savory; Breakfast / brunch; Side dish; Entertaining & parties; American South
    • Ingredients: all-purpose flour; milk; store-cupboard ingredients
    • Accompaniments: Spicy milk fried chicken with pan gravy
    show
    • Categories: Mousses, trifles, custards & creams; Dessert; Entertaining & parties; American South
    • Ingredients: milk; lemons; seedless red grapes; store-cupboard ingredients
    show
    • Categories: Sauces for desserts; Entertaining & parties; American South; Vegan
    • Ingredients: seedless red grapes; lemons
    show
    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; American South
    • Ingredients: lemons; sparkling water; cassis liqueur; sloe gin; simple syrup
    show
  • show
    • Categories: Side dish; Entertaining & parties; American South; Vegetarian
    • Ingredients: tomatoes; bread crumbs; dried tarragon; honey
    • Accompaniments: Slow oven-barbecued brisket
    show
    • Categories: Dressings & marinades; Side dish; Entertaining & parties; American South; Vegan
    • Ingredients: dried basil; frozen black-eyed peas; sweet red peppers; bell peppers; red onions; rice wine vinegar; safflower oil; sweet sparkling wine
    • Accompaniments: Slow oven-barbecued brisket
    show
    • Categories: Side dish; Entertaining & parties; American South; Vegetarian
    • Ingredients: corn; half and half cream
    • Accompaniments: Slow oven-barbecued brisket
    show
    • Categories: Side dish; Entertaining & parties; American South
    • Ingredients: French bread; dried thyme; Tabasco sauce; red onions; sharp cheddar cheese
    • Accompaniments: Slow oven-barbecued brisket
    show
    • Categories: Dessert; Entertaining & parties; American South
    • Ingredients: strawberries; sour cream; dark brown sugar
    show
  • show
    • Categories: Side dish; Entertaining & parties; American South; Vegetarian
    • Ingredients: Vidalia onions
    show
    • Categories: Side dish; Entertaining & parties; American South
    • Ingredients: mustard greens; pepper vinegar; cured hog jowls
    • Accompaniments: Spring sausage with sautéed onions
    show
    • Categories: Rice dishes; Side dish; Entertaining & parties; American South; Vegetarian
    • Ingredients: mushrooms; cooked long-grain rice; butter
    • Accompaniments: Spring sausage with sautéed onions
    show
    • Categories: Bread & rolls, savory; Side dish; Entertaining & parties; American South
    • Ingredients: yellow cornmeal; all-purpose flour; safflower oil; milk
    • Accompaniments: Spring sausage with sautéed onions
    show
    • Categories: Ice cream & frozen desserts; Dessert; Entertaining & parties; American South
    • Ingredients: bourbon; milk; mint; heavy cream; sugar
    • Accompaniments: Sugar cookies
    show
    • Categories: Cookies, biscuits & crackers; Dessert; Entertaining & parties; American South
    • Ingredients: all-purpose flour; ground cinnamon; nutmeg; sugar; safflower oil
    • Accompaniments: Bourbon mint ice cream
    show
    • Categories: Appetizers / starters; Side dish; Entertaining & parties; American South; Vegetarian
    • Ingredients: asparagus; hard-cooked eggs; lemons
    show
    • Categories: Rice dishes; Main course; Entertaining & parties; American South
    • Ingredients: crawfish; butter; onions; green bell peppers; celery; crawfish tails; green onions; parsley; ground cayenne pepper; Tabasco sauce; Worcestershire sauce; paprika; beer; dried thyme; dried marjoram; ham; bread crumbs; cooked rice
    show
    • Categories: Stuffing; Entertaining & parties; American South
    • Ingredients: green bell peppers; dried thyme; dried marjoram; ground cayenne pepper; ham; bread crumbs; beer
    show
    • Categories: Pies, tarts & pastries; Dessert; Entertaining & parties; American South
    • Ingredients: dewberries; all-purpose flour; sugar; butter; ground cinnamon; heavy cream
    show

Notes about this book

  • wkhull on October 07, 2022

    I cannot speak to the quality of this book's recipes because I could not get beyond the white-washed history of Southern plantations. Each chapter involves the history of a plantation house, often victimizing the plantation owners' financial loss after the civil war (e.g. the hit they took after slavery became illegal and/or the looting of their mansion by Northern "carpetbaggers"). The book only mentions slavery or slaves twice, and in one of those examples literally used the term "angry slaves". No mention of the African/slave influence on the history of any of the dishes presented in the book. No mention of slaves roles at the plantation, however totally fine to show a picture of a (presumably) African American from shoulder's down holding a huge plate of fried chicken. The book would have been best to leave off it's historical notes and focus on the food.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 051757280X
  • ISBN 13 9780517572801
  • Linked ISBNs
  • Published Mar 10 1990
  • Format Hardcover
  • Page Count 176
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

Celebrations at the famous antebellum plantation houses of Natchez, Mississippi, have always centered on good food in beautiful surroundings. Bailey brings us recipes for the satisfying dishes of Natchez--from Gumbo Pot Pie with Salt Corn Bread Crust to Bourbon-Mint Ice Cream. Stunning photographs capture the beauty of his culinary creations and the elegance of Natchez' glorious mansions. More than 250 full-color photographs.

Other cookbooks by this author