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Book by Fowler, Damon Lee
- Sales Rank: #1674114 in Books
- Brand: Brand: Simon n Schuster
- Published on: 2005-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 1.20" w x 7.50" l,
- Binding: Hardcover
- 384 pages
- Used Book in Good Condition
From Publishers Weekly
Starred Review. Cookbook author and food historian Fowler believes "each recipe tells a story." Happily for readers, the author of Classical Southern Cooking and New Southern Kitchen is an excellent storyteller. With focused intensity and depth of knowledge, Fowler presents a rich, colorful and amusing overview of Southern baking from historical, cultural and social perspectives. In engaging prose, Damon traces the influences of Southern mamas; African-American domestic workers and cooks; English, German and French settlers; and Native Americans in his introduction, while his chapter openers delve deeper into specifics, distinguishing between, say, soft winter wheat and red summer wheat and the different flours derived from them. Educational and enticing recipes for quick breads, cookies, cakes, pies, pastries and breads include detailed instructions and tips. The stories, appearing mostly in the recipes' head notes, range from personal to technical, detailing, for example, the origins of Mrs. Hill's Crumpets, small, airy, yeast-leavened buns derived from an 1867 cookbook; Pecan Upside-Down Cake, a cross between upside-down cakes (derived from French tarte tatin) and monkey bread (a sweet, pecan-studded biscuit); and the secret to MaMa's moist Coconut Cake (from Fowler's maternal grandmother). This cookbook is a treat, equally satisfying to cook from or to read. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
This compendium of southern baking will make a welcome addition to any cookbook collection on either side of the Mason-Dixon Line. Fowler has taken great pains to update traditional recipes, paying special attention to the cooking of the Carolina and Georgia coasts. Fowler's learned yet practical introduction carefully distinguishes the basic ingredients that give southern baked goods their uniqueness. His explanations of the art of biscuit making go about as far as possible to unravel biscuits' simple intricacies without having a baker actually at one's elbow. A selection of corn breads includes airy, souffle-like spoon bread. Fowler revives an heirloom recipe for rice bread. His assortment of pound cakes features a bourbon-brown sugar version destined to become a classic. Pies come in both sweet and savory versions, along with several exemplars of indigenous chess pies. That southern staple, the peanut, appears in both cookies and pies. An extensive bibliography cites more than a few community-based cookbooks that date back to the beginning of the twentieth century. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Most helpful customer reviews
12 of 13 people found the following review helpful.
The Proof Is In The Eating
By Foster Corbin
Southern cookbook writers are almost as prolific as its novelists. Just when we think there is nothing else to be said, another great book with new, untried recipes gets published; and we know we cannot live without it. Damon Lee Fowler has written just such a book.
Mr. Fowler in his introduction gives a brief history of Southern cooking, tracing its roots primarily to the African American and European tradition. He reminds us that there is no need to publish yet another lemon meringue pie recipe as there are dozens floating around. It also "pains" him that he cannot print again his fruitcake recipe (I for one feel no pain since I've never met a fruitcake, the accordion of desserts, I liked although I've neither cooked nor tasted his recipe). He also discusses fully ingredients and equipment in a chapter called "Southern Baking Essentials." There are chapters on quickbreads, stove-top baking, cookies, cakes, pies and pastries, and yeast baking. Finally there is an exhaustive biibliography and reading list.
I'm easy on cookbook writers. They must only print one outrageously good recipe in order for their book to be a success. Bubber's Key Lime Cake (pp. 184-185) makes the cut. This divine cake is a beauty to behold (all white layers and icing); is easy for the most part to assemble although sifting almost five cups of confectioners' sugar for the icing will not make your day; the key lime cream cheese buttercream icing, however, is as good as I have ever eaten; and finally the aroma of lime when you present your cake to your guests will make them smile. I guarantee it.
There are other recipes I want to try. The Appalachian Stack Cake (pp. 188-189) is close to one my grandmother baked when I was a child and I haven't had since then. The Brown Velvet Cake with Dark Fudge Frosting will probably let you live longer without the poisonous red food coloring we associate with red velvet cake. Mr. Fowler also includes several varieties of poundcakes and apparently has a love-hate relationship with them, noting that if you worry about them they are bound to fall.
There are of course many other recipes that will appeal to the individual baker. Mr. Fowler's directions are clear and easy to follow; to his everlasting credit he always tells the reader where to position the rack in the oven, something that many otherwise good cookbook authors fail to do.
Mr. Fowler writes an often pleasantly chatty introduction on the subject covered in each chapter and includes general information about baking those items. Examples: "The first thing required of biscuit making, as with all pastry, is a light touch." And filtered or bottled water should be used for your bread baking. Finally there are several fine color photographs included. You will find many recipes to try in this delicious book.
4 of 4 people found the following review helpful.
Will appeal to all levels of cook with easy recipes and plenty of tips
By Midwest Book Review
From cornbread to sweet potato breads and cakes, Southern baking holds a wide reputation - and there's no better place to learn the basics than from Damon Lee Fowler's New Southern Baking, celebrating traditional baking techniques but updating dishes for modern times. New Southern Baking will appeal to all levels of cook with easy recipes and plenty of tips - and it'll even appeal to advanced cooks who want different twists to dishes, such as a Chocolate Chip Pecan Wedding Shortbread or Sweet Potato Griddlecakes. Recommended above other more general Southern cookbooks, with its focus on baking and the wonderful blend of tradition vs. innovation.
5 of 6 people found the following review helpful.
Great book for beginning bakers
By Adele
I must say this is my first review. This book is really a great book for someone who has never baked or has not been that good at it. The only reason I bought this book to begin with was because I was shopping at a store in Savannah, GA and the gentleman who helped me find a good knife for cooking happened to be the author. Well I must say after getting it home I decided to scan for a few good recipes. I didn't even get to any recipes that night because I was learning about the ingredients that go into baking. I now know why I was never any good at baking. Mr. Fowler's instructions are very detailed and he gives wonderful histories of ingredients. I loved this book so much that I went straight to Amazon and looked for more books that he has written and have bought a couple of them. All of them that I have gotten are equal in quality. I really never read cookbooks, I just used them for recipes but this one is worth reading. Just a note, he is wonderful person if you ever get to meet him and very knowledgeable on all things culinary.
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