The Heritage of Southern Cooking Review

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(More customer reviews)I have a copy of the original `The Heritage of Southern Cooking' by Camille Glenn, published by Workman Publishers, and it is a fabulous guide. We've yet to find a recipe that disappoints us. The problem with this edition is that it's `adapted' from the original. In this case, `adapted' means that they omitted a significant percentage of the recipes (I'm going to guess about half). There is nothing that indicates the significant difference between the two editions. My son had learned to appreciate the original and I was trying to provide him a copy. I was sorely disappointed at the deception.

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Camille Glen shares the rich heritage of fine Southern cuisine in this lavish collection of 550 delectable recipes. Nostalgically illustrated with over 200 photographs portraying a memorable South, recipes include Washington Waterfront Pickled Shrimp and Very Special Cheese Straws, Sea Island Chowder, Kentucky Burgoo, Piquant Ham with Juniper Berries, Spitted Duck with Kumquats, Fresh Green Pea Pie, Carolina Grits Souffle, and Maryland Crab Cakes. There are scores of breads, including Sour Cream Cornmeal Batter Cakes and the Ultimate Extra-Flaky Biscuit, and 40 recipes for the condiments so dear to the South. Plus, here are no fewer than 90 desserts, including CamilleIs Golden Cointreau Cake, which holds a secret all to itself. Selection of the Book-of-the-Month Club, Book-of-the-Month Cooking & Crafts Club, and main selection of the Quality Paperback Book Club and Better Homes & Gardens Family Book Service. 172,000 copies in print.

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