The New Southern Basics: Traditional Southern Food for Today
Editorial Reviews
Book Description
Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest Southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine"-just add Velveeta and a can of cream of mushroom soup-pushed aside the traditional hearty, gutsy cuisine of the South.
Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.
"I have always loved the innate rythms of the kitchen," writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rythms and cycles."
About the Author
Martha Phelps Stamps is an honors graduate of The Culinary Institute of America. The author of three cookbooks, her recipes have been featured in numerous magazines, including Southern Living and Victoria, and she has appeared as a guest on the Martha Stewart Living television show. She and her husband, John Reed, own and operate Martha's at the Plantation, a restaurant specializing in seasonally inspired regional foods and located on the grounds of historic Belle Meade Plantation. They live in Nashville with their daughters, Moriah and Sadie Anna, and their son John Mark.
The New Southern Basics: Traditional Southern Food for Today,Martha Phelps Stamps,Cumberland House Publishing,1581822413,Cooking,Cooking / Wine,Regional & Ethnic - American - Southern States
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