New Southern cooking

In this book: all the cooking artistry, the gift for teaching, the clear, relaxed, confidence-inspiring tone that have won an enthusiastic nationwide audience for the author's twenty-six-part public television series, "New Southern Cooking with Nathalie Dupree." Every dish she cooks on her television series is here, and a great many more -- 350 recipes in all, encompassing the best of Southern culinary tradition and innovation: simple dishes, elaborate dishes, dishes for every meal, course, and occasion, dishes ranging from a timeless, crumbly, melt-in-the-mouth biscuit to a tantalizing and unexpectedly delicious Grilled Duck with Muscadine Sauce. You'll find all the incomparable old-time flavors and textures -- embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, peach cobbler... and all the new lightness and new twists that mark today's innovative Southern cooking --^ expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne) ... chicken breasts with stir-fried collards and peanuts ... grouper grilled over a pecan fire ... Nathalie Dupree shows us