Think of Southern fruits and vegetable, and tomatoes, corn, okra, and watermelon come to mind. But what about grapefruits, oranges, and key limes from Florida? Or peas, beans, and greens from the fields of Mississippi? In Beans, Greens & Sweet Georgia Peaches, Damon Lee Fowler, who is passionate about preserving Southern culinary traditions, offers recipes for transforming Vidalia onions, sun-ripened tomatoes, field peas, butterbeans, sweet potatoes, Georgia Peaches, plump figs, watermelons, key limes, and Florida citrus into fruit and vegetable glories of the Southern table.

An authentic collection of recipes celebrating Southern traditions.Southern cooking as most people think of it doesn't exist. After all, there are as many ways to make real corn bread, gumbo or fried chicken as there are cooks. Instead of dwelling on conventional notions of authenticity, Essentials of Southern Cooking honors the spirit, the history, the people, and the taste of the classic Southern table by focusing on the essence of great Southern food and combining traditional ingredients in fresh ways. In this tempting collection of over 200 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today's cook. It's an engaging and informative look at the heritage of Southern cuisine.Sampling of recipes:Creamy Chicken Pot PiesSweet Potato CobblerScalloped OystersLowcountry Crab au Gratin Baked Vidalia Sweet Onions with Ham Bourbon-Grilled Flank SteakShrimp EtouffeePecan-Crusted Cat FishButter-Bean and Okra RagoutOld-Fashioned Southern Shortcake

Battle in Heaven. Gates of Hell burst open. Mankind is on the brink of extinction. The world is a strange place. Imagine waking up and finding that everything you thought you knew was wrong. What would you do? What if your ideas about creation and about religion and man's place in the universe were turned upside down? Would you lose your grip on reality? Would you be able to accept the new world you would be thrust into? Take a journey through time and space as you explore the concept of creation from a different perspective. Journey also to a place where the ideas of how our world ends; doesn't add up to what we've been taught. A rollercoaster ride through a vision of Heaven and an awful tour of Hell on Earth will leave you wanting more. Two short stories begin this two-part series that will leave your imagination racing for answers as you follow the tale of an Angel, whose given the task to decide the fate of man, and a chosen one, who is given the task of redeemer. Each tale is unique and emotion driven. The Fall of Babel will make you rethink the way you view yourself and the world you thought you knew.

From the moment of creation, we have always wondered about the world around us. We have always had this longing in our hearts as our eyes drifted upward, towards a vast heaven where we so longed to journey to. We then created a means to discover the world and devised various concepts, ideologies and systems of beliefs based on our observations and interactions. We have built schools of thought and pursue intellectual and spiritual endeavors to find our place among creation. That which we have built however has turned against us. It clouds our view of heaven for worldly treasures. It distracts us with its promise of purpose and leads us down the road to isolation and solitude as we desperately scream for release. We feel stuck, unsure of ourselves and we have lost sight of our true purpose. Let us reclaim our destiny and journey toward the Conversion of the mind and of the body.

While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume. Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham's 55 recipes bring home the love in just about every way-brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.