Mastering the Art of Southern Vegetables
These recipes use ingredients readily available and often grown in the South, with a few upscale ingredients from "away" (like Parmigiano-Reggiano cheese) that enhance just about any vegetable and have been imported to this region since the days of Thomas Jefferson. Spices have long been available in the South, arriving in our ports in Galveston, New Orleans, Savannah, and Charleston, among others. Some of the imports, most famously coconut, are used in dishes that are typically considered Southern even though they are not grown here. We have added the meat flavorings -- fat back, bacon, ham, etc. -- that are part of traditional Southern cooking, but certainly they, too, can be omitted and other flavorings added.
We have kept the home cook in mind, as we do for all our books. These recipes are, for the most part, unexacting. After all, vegetables don't follow a recipe themselves -- they come out willy-nilly at their own speed and in their own way and size. They grow according to the whim of the season and the climate. So with this book comes permission and encouragement to swap out, add, subtract, and change the recipes to suit what is available. We share what we have learned so that you will have confidence in serving a variety of vegetable dishes in ways that become your favorites or that you might not have known before. We hope you will enjoy being creative in your kitchen as much as we do in ours.
Written by Nathalie Dupree and Cynthia Graubart
Photographs by Rick McKee
2015 Gibbs Smith
Our nonprofit status enables customers to enjoy tax-free shopping