Down-home and downright delicious, the recipes in The Lady & Sons Savannah Country Cookbook have become classics of their kind-Southern meals from the heart of Georgia and the heart of their wonderful creator. Paula H. Deen has owned and operated The Lady & Sons restaurant for over twenty five years-and the tastiest starters, main courses, and desserts on her menu are now available to all in this essential southern cookbook. Including hearty appetizers from Pecan-Stuffed Dates to Pickled Okra Sandwiches; mouth-watering dinners like Red Snapper Stuffed with Crabmeat and Foolproof Standing Rib Roast; and such devilishly good treats as Praline Pumpkin Pie or Tunnel of Fudge Cake. Plus breads, sides, and sauces. This 25th anniversary edition is fully updated with 25 new recipes.
"I tell Savannah-bound friends that if they want a short course in the meaning of Southern cookingthe flavors, the ambience, indeed the very heart of Southern cookingthey should drop in at The Lady & Sons."
from the introduction by JOHN BEHRENDT, author of Midnight in the Garden of Good and Evil
|Publisher:||Paula Deen Ventures|
|Product dimensions:||6.00(w) x 8.90(h) x 0.90(d)|
About the Author
PAULA DEEN, Culinary icon and queen of Southern cooking, Deen is a self-made success story who learned the secrets of Southern cooking from her grandmother. Deen's first business, The Bag Lady, started her successful career and led to the opening of her first restaurant, The Lady and Sons, with her two sons Bobby and Jamie five years later. In addition to her success on TV and with her restaurant, Deen is a two-time Emmy award winner and the author of 14 cookbooks that have sold more than 11,000,000 copies. Paula's magazine Cooking with Paula Deen celebrates it's 10th year and has over 3 million readers. In 2014, Deen launched the Paula Deen Network, an interactive digital cooking network that combines cooking, lifestyle and game shows with great recipes, meal-planning tools and more. Paula's social media fan base exceeds six million strong.
Table of Contents
A Note from the Lady vi
…And a Tribute from Her Sons vii
Introduction John Berendt xi
Hot Appetizers 3
Cold Appetizers 11
Soups and Salads 17
Main Courses 37
Fish and Shellfish 41
Vegetables and Side Dishes 87
Sauces, Dressings, and Preserves 121
Cakes and Pies 135
Cookies and Brownies 163
Other Confections 171
Cooking Tips from the Lady 179