Savoring Savannah (Paperback) by Dupree, Nathalie
Paperback; Published 1/15/2004; 148 Pages; ISBN 9781580085830
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New in Paper! Georgia, a place bursting with charm, eccentricity (think Midnight in the Garden of Good and Evil), inimitable beauty—and heavenly victuals. Savoring Savannah is the first book to bring together the unique character of Savannah cuisine through the creations of her leading chefs. Featuring five chefs, all with regional name recognition, whose styles range from traditional Savannah cooking to New Southern cuisine, Savoring Savannah takes Southern cooking beyond just grits and greens to a new level of creativity. These chefs place their own delectable twist on Southern food, updating many Low Country ingredients and dishes while introducing us to the places and people that make Savannah what it is. Each chef contributes two feast menus, complete with all the recipes and lore you’ll need to make the taste of Savannah a moveable feast.
• Featured chefs include Elizabeth Terry, Susan Mason, Bernard McDonough, Joe Randall, and George Spriggs.
• Feast menus include Afternoon Picnic at Bonaventure Cemetery, Plantation Dinner at the Ford Plantation, and Ladies Bridge Club Luncheon.
Nathalie Dupree, a James Beard Award–winning cookbook author, is considered the founder of the New Southern Cooking movement.
Martha Nesbitt teaches cooking classes at Armstrong Atlantic State University and writes a monthly food feature for Savannah magazine.
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When you're making pie dough the key is to work quickly and keep the butter as cold as possible. This will ensure your dough retains pockets of fat as it bakes, which in turn creates the buttery, flaky crust we all love. That's why it's best to make a pie on a cold day, or in a well air-conditioned room.