Reviews
Praise for Sara Foster's Southern Kitchen "Sara Foster's book on Southern cooking is absolutely stunning. She takes old-fashioned recipes like buttermilk biscuits and fried chicken and updates them for modern cooks. I can't wait to work my way through this gorgeous book!"-Ina Garten "From squash-threaded hush puppies to br l ed rice pudding, Sarah Foster is a keen synthesizer of Southern genres and geographies. My copy of her latest is already dog-eared and (red-eye) gravy splattered."-John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing "Sara Foster is the quintessential Southern cook. On every page of Sara Foster's Southern Kitchen there is ample evidence of the accuracy of its subtitle: 'Soulful, Traditional, Seasonal.' " -Julia Reed, author of Ham Biscuits, Hostess Gowns, and Other Southern Specialties "Sara Foster skillfully breaks through the boundaries of classic Southern cooking. The recipes and photographs are full of Southern soul and charm. I want to stick a fork right into the pages and devour them."-Donald Link, chef and author of Real Cajun "Some of the recipes in this book are traditional, others have been adapted to modern times. All will tempt people who love to cook."-Bill Smith, chef and author of Seasoned in the South, Praise for Sara Foster's Southern Kitchen "Sara Foster's book on Southern cooking is absolutely stunning. She takes old-fashioned recipes like buttermilk biscuits and fried chicken and updates them for modern cooks. I can't wait to work my way through this gorgeous book!"-Ina Garten "From squash-threaded hush puppies to brûléed rice pudding, Sarah Foster is a keen synthesizer of Southern genres and geographies. My copy of her latest is already dog-eared and (red-eye) gravy splattered."-John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing "Sara Foster is the quintessential Southern cook. On every page of Sara Foster's Southern Kitchen there is ample evidence of the accuracy of its subtitle: 'Soulful, Traditional, Seasonal.' " -Julia Reed, author of Ham Biscuits, Hostess Gowns, and Other Southern Specialties "Sara Foster skillfully breaks through the boundaries of classic Southern cooking. The recipes and photographs are full of Southern soul and charm. I want to stick a fork right into the pages and devour them."-Donald Link, chef and author of Real Cajun "Some of the recipes in this book are traditional, others have been adapted to modern times. All will tempt people who love to cook."-Bill Smith, chef and author of Seasoned in the South, Advance praise of Sara Foster's Southern Kitchen "Sara Foster's book on Southern cooking is absolutely stunning. She takes old-fashioned recipes like buttermilk biscuits and fried chicken and updates them for modern cooks. I can't wait to work my way through this gorgeous book!"-Ina Garten "From squash-threaded hush puppies to br l ed rice pudding, Sarah Foster is a keen synthesizer of Southern genres and geographies. My copy of her latest is already dog-eared and (red-eye) gravy splattered."-John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing "Sara Foster is the quintessential Southern cook. On every page of Sara Foster's Southern Kitchen there is ample evidence of the accuracy of its subtitle: 'Soulful, Traditional, Seasonal.' " -Julia Reed, author of Ham Biscuits, Hostess Gowns, and Other Southern Specialties "Sara Foster skillfully breaks through the boundaries of classic Southern cooking. The recipes and photographs are full of Southern soul and charm. I want to stick a fork right into the pages and devour them."-Donald Link, chef and author of Real Cajun "Some of the recipes in this book are traditional, others have been adapted to modern times. All will tempt people who love to cook."-Bill Smith, chef and author of Seasoned in the South From the Hardcover edition., Praise for Sara Foster's Southern Kitchen "Sara Foster's book on Southern cooking is absolutely stunning. She takes old-fashioned recipes like buttermilk biscuits and fried chicken and updates them for modern cooks. I can't wait to work my way through this gorgeous book!"-Ina Garten "From squash-threaded hush puppies to brûléed rice pudding, Sarah Foster is a keen synthesizer of Southern genres and geographies. My copy of her latest is already dog-eared and (red-eye) gravy splattered."-John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing "Sara Foster is the quintessential Southern cook. On every page of Sara Foster's Southern Kitchen there is ample evidence of the accuracy of its subtitle: 'Soulful, Traditional, Seasonal.' " -Julia Reed, author of Ham Biscuits, Hostess Gowns, and Other Southern Specialties "Sara Foster skillfully breaks through the boundaries of classic Southern cooking. The recipes and photographs are full of Southern soul and charm. I want to stick a fork right into the pages and devour them."-Donald Link, chef and author of Real Cajun "Some of the recipes in this book are traditional, others have been adapted to modern times. All will tempt people who love to cook."-Bill Smith, chef and author of Seasoned in the South From the Hardcover edition., Praise for Sara Foster's Southern Kitchen "Sara Foster's book on Southern cooking is absolutely stunning. She takes old-fashioned recipes like buttermilk biscuits and fried chicken and updates them for modern cooks. I can't wait to work my way through this gorgeous book!"--Ina Garten "From squash-threaded hush puppies to brled rice pudding, Sarah Foster is a keen synthesizer of Southern genres and geographies. My copy of her latest is already dog-eared and (red-eye) gravy splattered."--John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing "Sara Foster is the quintessential Southern cook. On every page of Sara Foster's Southern Kitchen there is ample evidence of the accuracy of its subtitle: 'Soulful, Traditional, Seasonal.' " --Julia Reed, author of Ham Biscuits, Hostess Gowns, and Other Southern Specialties "Sara Foster skillfully breaks through the boundaries of classic Southern cooking. The recipes and photographs are full of Southern soul and charm. I want to stick a fork right into the pages and devour them."--Donald Link, chef and author of Real Cajun "Some of the recipes in this book are traditional, others have been adapted to modern times. All will tempt people who love to cook."--Bill Smith, chef and author of Seasoned in the South
