For the first time in a beautiful, gift-quality hardcover, the beloved cookbook by the Food Network superstar–with 5 million copies in print!
Down-home and downright delicious, the recipes in The Lady & Sons Savannah Country Cookbook have become classics of their kind–Southern meals from the heart of Georgia and the heart of their wonderful creator. Paula H. Deen has owned and operated The Lady & Sons restaurant for almost twenty years–and the tastiest starters, main courses, and desserts on her menu are now available in a stunning keepsake edition of her bestselling cookbook.
The Lady & Sons is more than an institution; it’s an inspiration. Paula started the place newly divorced and with the creditors closing in. Enlisting the help of her devoted sons, Jamie and Bobby, she turned it into a runaway success and a symbol of pluck, perseverance, and plain hard work.
Here are the delicious fruits of their labors–hearty appetizers from Pecan-Stuffed Dates to Pickled Okra Sandwiches; mouth-watering dinners like Red Snapper Stuffed with Crabmeat and Foolproof Standing Rib Roast; and such devilishly good treats as Praline Pumpkin Pie or Tunnel of Fudge Cake. Plus breads, sides, sauces, and more . . . complete with mouthwatering color photographs.
For family suppers, parties, or picnics, these easy-to-follow recipes will be hard to resist–just like the elegant new edition that contains them.
About the Author
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, 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. Paula is the host of Food Network's Paula's Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk's biggest sellers.
The son of two writers, John Berendt grew up in Syracuse, New York. He earned a B.A. in English from Harvard University, where he worked on the staff of The Harvard Lampoon. After graduating in 1961, he moved to New York City to pursue a career in publishing. Berendt has written for David Frost and Dick Cavett, was editor of "New York" magazine from 1977 to 1979, and wrote a monthly column for "Esquire" from 1982 to 1994.
Berendt first traveled to Savannah in the early 1980s, when he realized that he could fly there for a three-day weekend for the price of "a paillard of veal served on a bed of wilted radicchio" [p. 24] in one of New York's trendier restaurants. Over the ensuing eight years his visits became more frequent and extended, until he was spending more time in Savannah than in New York.
Part of the appeal, Berendt says, lay in the city's penchant for morbid gossip: "People in Savannah don't say, 'Before leaving the room, Mrs. Jones put on her coat.' Instead, they say, 'Before leaving the room, Mrs. Jones put on the coat that her third husband gave her before he shot himself in the head." ("Entertainment Weekly," 3/11/94, p. 52)
Since the publication and unprecedented success of Midnight in the Garden of Good and Evil, Berendt has become a Savannah celebrity and was even presented with the key to the city. "I took it down to City Hall one night to see if it would work, but it didn't." ("Syracuse Post Standard," 4/5/1994)
"From the Trade Paperback edition."
“I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking–the flavors, the ambience, indeed the very heart of Southern cooking–they should drop in at The Lady & Sons.”
–from the Introduction by John Berendt
“The recipes in this book are so wonderful, I almost ate the book!”
–Fannie Flagg, author of Fried Green Tomatoes at the Whistle Stop Cafe