For years, television host and author Nathalie Dupree has led the renaissance of southern cooking, bringing the best of the region's fare to the rest of the country. Now available in paperback for the first time, Nathalie Dupree's Southern Memories is the culmination of her lasting love affair with southern food and southern living. Join Nathalie as she explores the glorious South, with foolproof recipes for more than 150 regional favorites. This culinary tour of the region Nathalie has called home for more than forty years pays homage to the old and the new. Offering recipes for such southern classics as Hopping John, Frogmore Stew, and Angel Biscuits, Nathalie also presents a hearty helping of more elegant fare, including Beef Tenderloin with Oysters Rockefeller Sauce and a savory Vidalia Onion Tart. Gorgeous full-color photographs capture the South's gracious ambience, and Nathalie's personal recollections highlight the history and customs that have influenced the way southerners eat today.

More than 90 million television viewers have come to count on Nathalie Dupree's popular PBS series for down-home recipes that make sense in today's world. With this book, Nathalie proves once again that anyone can make delicious home-cooked meals, even if they can't spend long, uninterrupted hours in the kitchen. Line drawings.


From the Hardcover edition.

First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett collected were full of family secrets but often lacked precise measurements. With an eye to precision that characterized home economics in the 1930s, Rhett engaged Lettie Gay, director of the Home Institute at the New York Herald Tribune, to interpret, test, and organize the recipes in this book. Two Hundred Years of Charleston Cooking is replete with southern charm and detailed instructions on preparing the likes of shrimp with hominy, cheese straws, and sweet potato pie not to mention more than one hundred pages of delightful cakes and candies.

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.