Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

Screen Doors and Sweet Tea: Recipes and Tales from a Southern CookGifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite. Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient cardamom; and her much ballyhooed Sweet Tea Pie

Gifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite.

Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient-cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples-sweet tea and pie, of course-to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters.

As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, Screen Doors and Sweet Tea is a must-have for the American home cook-and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating.

Binding Type: Hardcover
Publisher: Clarkson Potter Publishers
Published: 04/29/2008
ISBN: 9780307351401
Pages: 248
Weight: 2.15lbs
Size: 9.60h x 7.80w x 0.90d
Award: James Beard Foundation Book Awards - Winner
Award: Pat Conroy Southern Book Prize - Winner

Review Citations: Library Journal 03/15/2008 pg. 86
Publishers Weekly 03/17/2008 pg. 67