From the author of Southern Pies and Southern Cakes, a compilation of over seventy-five of the South's best recipes for soups and stews.
Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year. Often passed down through the generations, the dishes detailed in this book are cherished and shared at family gatherings, holiday feasts, and community suppers throughout the seasons. These recipes serve up soups and stews seasoned with history—from Nathalie Dupree's Lowcountry Okra and Shrimp Gumbo to Summer Squash Soup with Black Pepper and Thyme, to Collard Greens with Pot Likker and Dumplings—offering us a glimpse of how people farmed, cooked, and continue to celebrate life over time.
"Nancie McDermott has done it again—she's written a cookbook with the kind of tasty Southern food we really eat at home. The stories and recipes make me want to get in the kitchen right away and cook. I almost couldn't decide where to start, so in no time I made several recipes to enjoy throughout the seasons." —Nathalie Dupree, TV host and co-author of Mastering the Art of Southern Cooking
"Sure to be the must-have book for any lover of the comforting warmth of a bowl of stew. Culled from some of the South's favorite culinary souls, the recipes cover the region's classics." —Dr. Jessica H. Harris, author of High on the Hog: A Culinary Journey from Africa to America
"This book contains the flavors of the South. The flavors your pots and plates have been craving." —Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans