Craig Claiborne's Southern Cooking

Front Cover
University of Georgia Press, Sep 1, 2007 - Cooking - 364 pages
1 Review
Craig Claiborne, world traveler, iconic New York Times food writer, and author of more than twenty cookbooks, was always a southerner at heart. This is the only one of Claiborne’s cookbooks to focus exclusively on the South. It was, he readily admitted, his most personal book.

As John T. Edge and Georgeanna Milam note in their foreword, Claiborne, a native of the Mississippi Delta, had a love of southern food that ran deep and wide, spanning Cajun, Creole, Tex-Mex, and other regional cuisines. Included are more than three hundred favorite recipes--from Claiborne’s own kitchen, from his mother’s Mississippi boardinghouse, and from some of the South’s best cooks, including Bill Neal, Edna Lewis, and Paul Prudhomme. He introduces many of the dishes with comments and notes on their history, their evolution over the years, and his favorite versions; he also includes instructions on preparation and serving. Throughout, Claiborne remembers the many southern classics of his childhood, such as fried catfish and beaten biscuits and Smithfield ham.

“Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi and environs,” wrote Claiborne, “and [to] be regaled, as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing (that’s what we call vinaigrette sauce), and to top it all off with a wedge of freshly baked pecan pie.”


What people are saying - Write a review

Craig Claiborne's Southern cooking

User Review  - Not Available - Book Verdict

Southern cooking is the "vastest and most varied of all traditional and regional cooking in this country,'' Claiborne states. Soul food, Creole, Cajun, Tex-Mex, and barbecue are delicious subdivisions ... Read full review

User Review - Flag as inappropriate

an oldie but goodie! made many times as children grew up in 80's and 90's-home for the summer in 2011 and the cake lives on in many a request for this weekend. Thanks Craig! Gooey-unusual consistency-and the evaporated milk an extra flavor and contrast-yes, like asuper brownie more than a cake...unforgettable! worth buying the pecans and extra moment in the oven with the marshmallows-a winnter! 


Appetizers and First Courses
Eggs and Luncheon Dishes
Fish and Shellfish
Side Dishes
Breads and Batters
Sauces and Stocks
Desserts and Candy

Other editions - View all

Common terms and phrases

References to this book

About the author (2007)

Craig Claiborne’s many books include The New York Times Cookbook, The New New York Times Cookbook, and Craig Claiborne’s Gourmet Diet. Claiborne received the James Beard Foundation Lifetime Achievement Award in 1992. John T. Edge is the director of the Southern Foodways Alliance. His many books include Southern Belly. Georgeanna Milam, a native of Mississippi, is a master’s candidate in southern studies at the University of Mississippi, where she is writing a thesis on Craig Claiborne.

Bibliographic information