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The South
The Williams-Sonoma
New American Cooking Series

 

California New American Cooking Series  
According to author Ray Overton, contemporary Southern cooking could be summed up as "something old, something new, something borrowed, and something roux." It's the convergence of the traditional cuisines of Africa, France, Spain, Great Britain, and the Caribbean, with a good bit of make-do and modern-day innovation stirred in. This collection of more than 60 recipes includes such updated favorites as Sweet Potato and Cracked Pepper Biscuits, Buttermilk-Cornmeal Fried Chicken, and Peaches Foster. No matter how newfangled the dish, Southern cooking still carries an old-fashioned regional charm that beckons diners to loosen their belts and have another helping.

Williams-Sonoma New American Cooking is a six-volume series that chronicles contemporary regional fare from coast to coast. From the freshest salmon pulled from Pacific Northwest waters to the sweetest corn harvested in the country's heartland to the juiciest blueberries picked in Maine, New American Cooking celebrates the foods and flavors that shape the American table.

 

About the Authors

Ray Overton Ray Overton is an Atlanta-based chef, cookbook author, and cooking teacher, proud of his Southern heritage. For five years he worked with noted Southern cook and author Nathalie Dupree, directing the kitchen staff for nearly 100 of her televised cooking shows. He serves as a national spokesman for Le Creuset cookware. Overton's books include Dutch Oven Cooking, Main-Course Soups, and Layers of Flavors.

 

Chuck Williams Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first store in the California wine country town of Sonoma in 1956, later moving it to San Francisco. More than 150 stores are now open in the United States, and the company's catalog has an annual circulation of over 42 million. The philosophy behind his success is aptly summed up by the title of the cookbook he wrote to chronicle Williams-Sonoma's first 40 years: Celebrating the Pleasures of Cooking.

Leigh Beisch is an award-winning photographer and an alumna of the Rhode Island School of Design. Her work frequently appears in advertisements, magazines, and cookbooks. She lives in San Francisco.

Buy the Book!

 

The South
The Williams-Sonoma
New American Cooking Series

Time Life Books, 2000
Hardback, $22.95
Color photographs throughout
ISBN: 0-7370-2040-7
Information provided by the publisher.

 

The South

Recipes

 


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This page created July 2000


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