SAVORING THE SOUTH: Classic Southern Cooking At Its Finest

SAVORING THE SOUTH, Memories of Edna Lewis, The Grande Dame of Southern Cooking with Recipes by Angela Mulloy

The culinary legacy of Edna Lewis, known throughout the country as the Grande Dame of Southern Cooking, is celebrated in SAVORING THE SOUTH: Memories of Edna Lewis, the Grande Dame of Southern Cooking with Recipes (Infinity Publishing, 2014; $40.12 hardcover, $27.95 paperback, $9.95 Kindle). SAVORING THE SOUTH serves up a treasure trove of simple-to-prepare, mouthwatering recipes and culinary insights sure to please home cooks and food lovers alike.

“Good Southern food is not sweet or greasy,” says Edna Lewis. “Southern food is real food, honest food, food that is based on the freshest local ingredients. It is a tasty combination of American Indian, African, and European influences and relies more on vegetables, grains, beans, fruit and fish than on meat. Southern cooking is home cooking at its best with more care in the kitchen and more respect for the seasons.”

Organized by season, complete menus savor the delights of both significant holidays and more spontaneous occasions, and each includes sumptuous recipes connected to the land and its seasonal bounty. Some of them are simple dishes of Lewis’ childhood, some are those served in Mulloy’s restaurant, and some are those Lewis developed throughout her lifetime.

Edna and Angela became good friends, often cooking together in Angela’s restaurant. SAVORING THE SOUTH is as much a celebration of their friendship as it is of culinary artistry. Featuring more than 140 mouth-watering recipes accompanied by stunning color photography, SAVORING THE SOUTH is a must for anyone who loves fine Southern cuisine. Readers looking to celebrate a unique, indeed, spectacular Thanksgiving or Christmas dinner will relish recipes such as:

• Butternut and Acorn Squash Bisque with Chestnut Cream. An absolutely delicious autumn soup with fresh nutmeg enhancing the subtle flavors of the squash and topped off with a generous dollop of chestnut cream.
• Pear and Walnut Salad. The perfect palate cleanser for a hearty Thanksgiving dinner, pears and baby lettuces are topped with bacon, walnuts, blue cheese and an easy-to-prepare vinaigrette dressing.
• Roasted Turkey with Oyster-Chestnut Stuffing, Orange-Cranberry Chutney, Giblet Gravy and Long-Cooked Green Beans. And that’s just for starters! Who could ask for a more sumptuous turkey dinner?
• Roasted Goose with Applejack and Winter Fruits. The sweetness of the fruit paired with the richness of the goose makes this delectable dish take the place of honor on a holiday table. A splendid alternative for those seeking something other than the traditional roasted Thanksgiving turkey.
• Toasted Pecan Wild Rice Dressing. A refreshing alternative to the traditional cornbread stuffing. It can even serve as a substitute for mashed potatoes.
• Southern Cornbread. A slice of cornbread slathered in butter is the perfect complement to Thanksgiving dinner. A traditional recipe since Colonial days, this recipe is also gluten-free.

• Brussels Sprouts with Braised Chestnuts. Chestnuts and port wine blend perfectly in a dish that’s hard to beat on a cold autumn evening.
• Hot-Spiced Beets. Prepared with butter, sugar and vinegar and garnished with chervil, spiced beets are a tasty and colorful addition to any holiday table.
• Late Harvest Riesling Poached Pears. Bartlett pears are at their best in autumn. Poached in Riesling and complemented with a cluster of champagne grapes, they make for a spectacular presentation as well as unforgettable culinary experience.
• Wassail. A popular Virginian beverage since Colonial days, this punch will float heavenly aromas throughout the house, enhancing the holiday spirit.

Sprinkled throughout are invaluable cooking hints and insights by Edna to help the home cook prepare the fresh, natural dishes that have been an integral part of the South.  Together, these recipes and recollections serve up a blend of the food and traditions that evolved to define Southern country cuisine.

About the Authors

Edna Lewis, a culinary legend, was born in Orange County, Virginia. She ran several well-known restaurants in New York City and the Carolinas before settling in Atlanta. A contributor to a wide range of food and home magazines, she is the author of The Edna Lewis Cookbook, The Taste of Country Cooking, and In Pursuit of Flavor.

Angela Mulloy was a successful publishing executive when she unexpectedly purchased an 18^th century plantation and converted it into a celebrated country inn and restaurant. A professional writer and designer, she has always had a flair for cooking and entertaining. She is the author of five books, Season Celebrations, Celebrating the Chestnut, Plantation Feasts and Festivities, Healthy by Choice, and Tasting It All. Recently retired, she now lives in Florida where she continues to write.

Media Contact Info:
Book reviewers / bloggers, journalists, and other media professionals wanting to review SAVORING THE SOUTH or interview Angela Mulloy should contact GK Zachary 845-493-0468 or email him at gilbert@probookmarketing.com

About Angela Mulloy

The culinary legacy of Edna Lewis, known throughout the country as the Grande Dame of Southern Cooking, is celebrated in SAVORING THE SOUTH: Memories of Edna Lewis, the Grande Dame of Southern Cooking with Recipes (Infinity Publishing, 2014, 40.12 h/c, 27.95 p/b, 9.95 Kindle). SAVORING THE SOUTH serves up a treasure trove of simple-to-prepare, mouthwatering recipes and culinary insights sure to please home cooks and food lovers alike.