Damon Lee Fowler's New Southern Kitchen
Subtitle: Traditional Flavors for Contemporary Cooks
Contributors: Ann Stratton (Photographer)
Publisher: Simon & Schuster
Published: April 30, 2002
Language: eng
Format: Hardcover
Number of pages: 432
ISBN-13: 9780684871691
Subjects: Southern style; Cooking / Wine; Cooking; Regional & Ethnic - American - General; Central Southern states; Cooking / American / Southern States; General cookery; National & regional cuisine; Regional & Ethnic - American - Southern States; Cookery, American
First sentence: An appetizer or hors d'oeuvre was once as completely foreign to a Southern palate as sashimi-the exception being the Creole penchant for canapes.