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Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks by Damon Lee Fowler

Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks

Damon Lee Fowler

432 pages

Simon & Schuster

Apr 2002

Hardcover

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The author of Classical Southern Cooking returns with a guide to regional Southern cuisine, serving up 160 recipes for everything from Baked Pecan-Crusted Goat Cheese with Warm Peach Chutney to Asparagus Shortcake, Green Tomato Gumbo, and Sweet Potato Ice Cream. 30,000 first printing.

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About this book

Pages 432

Publisher Simon & Schuster

Published 2002

Readers 0

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