Damon Lee Fowler's New Southern Baking: Classic Flavors for Today's Cook

by Damon Lee Fowler

They are the stuff of Southern fresh-from-the-oven biscuits, skillet-baked cornbread, and melt-in-your-mouth cookies. Whether you remember these heavenly treats from childhood or are creating them for the first time, Damon Lee Fowler's New Southern Baking is a tantalizing collection of Southern baking recipes, balancing the timeless appeal of rural Southern flavors and the modern sensibilities of today's baker.The history of Southern baking is as rich and varied as its culinary offerings. Writer, teacher, and food historian Damon Lee Fowler is immersed in the traditions of classic Southern baking, and each recipe is infused with memorable Southern flavors that are just as irresistible today. From the warm flavor of Sage and Olive Oil Biscuits to moist, dense Brown Velvet Cake with Dark Fudge Frosting to luscious Bourbon Pecan Squares, this book is both a celebration of traditional baking techniques and an up-to-date guide for delicious and innovative creations.For the experienced baker or a first-time home cook, Damon Lee Fowler's New Southern Baking is the ideal kitchen companion. With easy-to-follow instructions and baking tips, these essential recipes will effortlessly find their way to your table. The richly satisfying Classic Old-Style Pound Cake is easy to master, and the Plain or 1, 2, 3, 4 Cake is a Southern standard with endless variations. Classics such as Savory Virginia Ham Muffins, Coconut Tea Cakes, and Sweet Potato Waffles are perfect for any occasion, and the Southern ingredients in Sour Cream Cheddar Drop Biscuits, Spicy Cheese Straws, and Lemon Pepper Benne Cocktail Bits add a contemporary twist to any social gathering. And of course, there is a delectable lineup of pies, from Lemon Buttermilk Chess Pie to Gingered Apple Custard Tart to Kentucky Chocolate Chip Bourbon Pie. There are also wonderful new recipes for legendary Southern favorites like Savannah Flatbread and Herbed Skillet Rice Bread, and real old-fashioned yeast breads, including Creole Brioche and Carolina Rice Bread.In addition to the delightful recipes, Damon Lee Fowler's New Southern Baking is an engaging and informative look at Southern baking heritage, tracing the evolution of our favorite foods and flavors to the welcome table of today. Complete with comprehensive resource lists, Damon Lee Fowler's New Southern Baking brings the warm graciousness of the South to any kitchen.

Genres: Cookbooks, Food

384 pages, Hardcover

First published September 27, 2005

Reviews

[Kelly]

He's convinced me to give chess pie a try (it will, however, be *chocolate* chess pie :) ).

[Elisa]

I have numerous cookbooks, and this is my favorite baking cookbook by far. From savory to sweet, every single recipe that I've tried has come out marvelously. This is the book that finally cured me of my fear of (or inability to create) pie crust! Last week, I tried my hand at banana pudding, made from scratch, and it was better than I ever could have imagined. I also love his chapter on biscuits. The cat's head biscuits are my favorite! On top of all of the mouthwatering desserts, don't be afraid to try his savory recipes. Although tomato and mayonnaise pie sounded a bit strange to me, a bumper crop of tomatoes made me try, and I thrilled that I did. Outside of Georgia, Mr. Fowler is sadly unknown, but if you like southern or comfort food, you should try this book.

[Miss Clark]

Some good recipes to try:
Southern Breakfast Biscuits
Old Chickahominy House Biscuits for Virginia Ham
Julie's Lemon Squares
Chocolate Irish Lace
Old-Fashioned Lemon Jelly Cake
Bubber's Key Lime Cake and Key Lime Cream Cheese Buttercream
Seven-minute frosting w/ varaitions
Mock Orange and Lemon Buttercream
Lemon Curd
Candied Citrus Threads
Lemon Pecan Pie
Marion's Key Lime Pie
Cream Cheese Pastry for Tassies and Tartlets
Victoria's Cheesecake (Almond Raspberry)
Sourdough Starter I and II
*Virginia Ham Turnovers
*Creamy Chicken Potpies w. Golden Cheddar Biscuit Crust

[Vickie]

I love that this book talks about HOW to bake, rather than just listing recipes. The tips and techniques are helpful with all my baking and I especially appreciated the tutorial on various types of flour. I didn't realize that commercial flours are different in different regions of the country and might explauin why I had such a struggle with baked goods when I first moved from Mississippi to Delaware...I blamed it all on the oven, but now understand that it was probably differences in the commercial flours sold in this region. Cool!