From a Southern Oven: The Savories, the Sweets

Fresh-from-the-oven Southern dishes

“Jean Anderson?who understands, like Faulkner that ‘the past isn’t past’?is a loving historian of the South. Her book reaches back to the American south before there was an America. I love the history and stories behind the recipes almost as much as the unique names?Great Smokies Jelly Pie, Texas Torte, Chicken Boudine?it makes this Yankee want to get into the kitchen and start entertaining, Southern style.”
?Sara Moulton, host of the PBS show Sara’s Weeknight Meals

“From a Southern Oven is loaded with both savory and sweet dishes you’ll want to make over and over again. I love how Jean Anderson avoids endlessly detailed instructions and just gives you the facts: reading one of her recipes is like hearing a friend, albeit with a slight Southern drawl, explain how to prepare a favorite dish. This is a real classic of our American culinary heritage.”
? Nick Malgieri, author of Bake and Bread

In From a Southern Oven, acclaimed cookbook author Jean Anderson dishes up a delicious down-home collection of baked, braised, broiled, oven-fried, and barbecued Southern classics. In addition to the to-die-for pies, cobblers, and crisps you’d expect, you’ll find a bumper crop of oven savories: deviled eggs and shellfish, poultry pies and pilafs, ham and sausage loaves, stuffed pork chops and vegetables?plus casseroles and gratins galore. What’s more: Once in the oven, there’s little baby-sitting needed!

From the classic to the contemporary, these 150-plus recipes include appetizers and snacks, mains and sides, breads and desserts. Southern staples abound?pork, pecans, and sweet potatoes . . . Vidalia onions and green tomatoes . . . blue crabs and butter beans . . . peaches and wild persimmons. Recipes? How ’bout Atlanta Brisket? Savannah Party Shrimp and Rice? Chicken and Dressing Casserole? Creole Eggs? Sweet Potato Corn Bread? Scuppernong Pie? Hummingbird Cake? They’re all here along with insider tips and tricks to short-cut prep times, juicy bits of history and lore.

If you’ve a passion for Southern cooking in all its honest, soulful glory?and even if you haven’t?this one-of-a-kind new collection of the South’s oven-best is the cookbook for you.

JEAN ANDERSON , the author of more than twenty cookbooks, has written articles for Bon Appetit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of Les Dames d’Escoffier.