Nathalie Dupree's Southern Memories

Nathalie Dupree's Southern Memories
Recipes and Reminiscences
by Nathalie Dupree with photographs by Tom Eckerle
University of Georgia Press, 2004

Author of eight cookbooks and host of more than 300 television cooking shows, Nathalie Dupree is the grand dame of Southern cooking and a consummate culinary counsel for her region. With Cordon Bleu training, she spread her cuisine from a small restaurant in Social Circle, Georgia, to international fame in two decades of teaching, writing and, above all, cooking.

Dupree takes readers on a tour of her beloved South in this book, introducing foods and food sources with personal stories and dozens of recipes. A section on "Hot Weather Food," for instance, reflects on how Southerners survive the summer months and how Dupree does her cooking-ahead in the early hours of the day, preparing ribs and sausages, curried slaw and deviled eggs. She offers recipes for Tomato Aspic and Gazpacho Soup, Potato Salad and Black-Eyed Peas and Fried Chicken.

Like a Fourth of July parade, Dupree's collection of dishes and recollections is a celebration of Southern culture, old and new, arranged in a succession of appetizers and sweets and full-blown meals.

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"My South is the South where I ate fried fish for my wedding supper on the island of Ocracoke in the Outer Banks. It is memories of the massive black babysitter who tenderly cradled me between vast bosoms while she played the piano and crooned the blues and I ate an angel biscuit smeared with jam. It is the sweet-smelling aroma of vines and gardenias and magnolias, the flowers tucked in the hair and decolletages of vain and beautiful women, wafting through screened windows, floating in glass bowls, and the smell of the oysters -- fecund and earthy, as Pat Conroy says in The Prince of Tides, a dank smell of darkness and secrets, prejudices and kindness. It is poverty and swimming pools."

Acadian Peppered Shrimp

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