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Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes

Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes

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Overview

A definitive guide to Southern cooking and hospitality with 300 recipes, a two-color interior with nearly 100 instructional illustrations, an extensive appendix, 16 pages of gorgeous color photography, and plenty of tips, stories, and Southern history throughout.

Hi, y’all!

This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours.

I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.

I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all!

Best dishes,
Paula Deen


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Product Details

ISBN-13: 9781416564072
Publisher: Simon & Schuster
Publication date: 10/11/2011
Pages: 480
Sales rank: 225,239
Product dimensions: 7.70(w) x 9.40(h) x 1.60(d)

About the Author

Paula Deen is the bestselling author of eighteen books and an Emmy Award–winning Food Network television star. She was born and raised in Albany, Georgia. She later moved to Savannah, where she started The Bag Lady catering company. The business took off and evolved into The Lady & Sons restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. She also co-owns Uncle Bubba’s Oyster House with her brother. Paula publishes a bimonthly magazine, Cooking with Paula Deen, and is a regular guest on QVC, where she sells her books and food products.

Melissa Clark is the author of thirty-two cookbooks, including her latest, Cook This Now. She is a New York Times food columnist, and her work has also appeared in Food & Wine, Gilt Taste, and other publications.

Recipe

CHEESY SOUTHERN QUICHE WITH COUNTRY HAM

I baked my share of quiches back before I opened the restaurant, when I was catering. Everyone adores a rich, eggy pie like this, and I think it's the prettiest thing for a brunch buffet.

SERVES 6 TO 8
Paula's Flaky Piecrust Dough (page 339) or store-bought piecrust
1 large egg white
3 tablespoons shredded Cheddar cheese
3 large eggs
1 ½ cups half-and-half
¼ teaspoon grated nutmeg
¼ teaspoon salt
¼ teaspoon black pepper
6 ounces thinly sliced fully cooked country ham, cut into ½-inch-wide strips
1 tablespoon butter, cut into small bits

1. Preheat the oven to 350°F. Roll the dough out to a 3/8-inch thickness and line a 9-inch pie plate. Line the dough with foil and fill with dried beans or pie weights. Bake for 20 to 25 minutes, then remove the foil and beans or weights and bake for 5 to 7 minutes longer.

2. Take the crust out of the oven, but leave the oven on and increase the oven temperature to 375°F. Brush the bottom of the crust with the egg white and sprinkle evenly with the cheese. Return the crust to the oven and bake until lightly browned, 10 to 13 minutes.

3. In a medium bowl, prepare the custard by whisking together the whole eggs, half-and-half, nutmeg, salt, and black pepper.

4. Lay the ham over the bottom of the partially baked crust and carefully pour in the custard.

Dot the top with the butter pieces and return to the oven. Bake until the top of the quiche is puffed up and golden and the middle is almost set, 25 to 35 minutes. Let the quiche cool for at least 15 minutes on the counter. That middle will keep on cooking gently. By the time you cut into it, the quiche should be good and set so that your slices come out nice and clean.

BLIND BAKING

This means partially baking a piecrust before you add your filling. Blind baking ensures that your crust doesn't get all soggy from a liquid filling. The pie weights prevent the crust from puffing up when you bake it. If you don't have pie weights around your house, just use dried beans or uncooked rice on top of the foil to hold that crust in place.

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