A Southerly Course: Recipes and Stories from Close to Home

Martha Hall Foose

A Southerly Course: Recipes and Stories from Close to Home
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A Southerly Course: Recipes and Stories from Close to Home

Martha Hall Foose

In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart. A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients–from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off. Martha’s beloved Southern cuisine is a fresh take on homey favorites fiercely protected by the locals, including Skillet Fried Corn, Sweet Pickle Braised Pork Shoulder, and Blackberry Jelly Roll. Dishes such as Sweet-and-Sour Salsify and Peanut Chicken, on the other hand, reflect the influence other cuisines have had on Southern cooking. Martha’s lifelong bond with Mississippi is most apparent when she introduces her friends and family; she dedicates Burgundy Duck to a fiery group of women duck hunters called the Swamp Witches, while her cousin’s new wife inspires Korean-style Grilled Green Onions. And in recalling her former neighbor, the famed author Eudora Welty, she reveals the secret to a perfect Custard Pie. With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in A Southerly Course for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition.

Review

Perhaps it has just been an overly long winter, but I find myself daydreaming about barbecues and mint juleps while screen doors bang and fans whir overhead. My obsession with southern food runs parallel to my obsession with southern literature and A Southerly Course happily marries the two, with a marvellous extract about Eudora Welty’s kitchen which includes a catalogue of her cookbooks. The names of Southern dishes are entertaining enough – ‘rum tum tiddy anyone?’ – but I suspect my good whole food self wants to experiment, with recipes that call for ketchup and butter crackers in the ingredient list. Either way, I will be making Good Donny’s dandelion cracklings and plum cheesecake bars this weekend as a respite from the cold weather.

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