"Damon Fowler's wit and wisdom amplify the basis of Southern cooking, keeping it current and alive." -Nathalie Dupree, author, Shrimp and Grits
"The best cooking is always that which tastes of real lives lived in real places. It is those timeless flavors that Damon Lee Fowler brings us in recipes that are savory even just to read. Whatever food language you cook in-Italian, French, Mexican, or Swahili-you'll enjoy having this great book." -Marcella Hazan, author, Essentials of Classic Italian Cooking
"Fowler is the quintessential historian of all things southern and culinary. His dedication to research is breathtaking and his writing brims with grace and humor. This splendid new edition of Classical Southern Cooking belongs in every kitchen-southern and non-southern. Grab it before it sells out!" -Jean Anderson, author, A Love Affair with Southern Cooking
"Whether he is fleshing out the timeless traditions of the past, tracking down the best pecans, butter beans, and peaches, or adding new dimension to Carolina pilau, fried sweet potatoes, and fruit cobblers, Damon Fowler is one of the deans of Southern cookery, history, and culture. Everything about this comprehensive book is genuine, heartfelt, and, indeed, mouthwatering-a true celebration of America's finest and most exciting cuisine." -James Villas, author, The Glory of Southern?Cooking
"This is it: the real thing, the genuine article, the way it is and was and hopefully ever shall be. Cookbooks with this broad a scope are few and far between; this refined and honest; almost non-existent. What's more, culinary writing like this (with a sense of humor to boot) is unheard of. Damon Lee Fowler's Classical SouthernCooking is truly the celebration it claims to be." -John Martin Taylor, author, Hoppin' John's Lowcountry Cooking

Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.

Here are all the icons of the Southern table, from humble to sublime-boiled peanuts, golden fried chicken, smoky barbecue, fluffy biscuits, crusty skillet cornbread, mint juleps, and rich pound cake. Here, too, are many surprises from history's table that would be considered cutting edge at any modern restaurant-Gulf shrimp-stuffed tomatoes, delicate stuffed spinach soup, venison medallions with cranberries and Madeira, robust trout steaks with rosemary and white wine, quail stuffed with oysters, and young, tender chicken sauteed with bourbon and wild mushrooms.

Supplemented by new research, enriched with new recipes and elegant new photography, this timeless classic is essential for the kitchen of anyone with a passion for food history and simple, good cooking.

Damon Lee Fowler is a nationally respected authority on the history of Southern foodways. He has authored six critically acclaimed cookbooks including The Savannah Cookbook and New Southern Baking, has edited and annotated three facsimile reprints of important American cookbooks, and was editor and recipe developer for the Jefferson Foundation's first Monticello Cookbook, Dining at Monticello. His work has appeared in Food & Wine, Relish, and Charleston Magazine. He lives in Savannah, Georgia, where he teaches cooking and is the feature food writer for the Savannah Morning News.