Savannah Style Junior League of Savannah Cookbook
The Savannah Style Cookbook by the Junior League of Savannah, Georgia, shares favorite recipes from the League. Many dishes are regional and traditional favorites. This is Southern cooking at its finest!
Format: Hardcover spiral bound, 302 pages
Copyright: 1980, Seventh Printing
Publisher: The Junior League of Savannah, Inc.
Author: Members of The Junior League of Savannah
Description: As the tiny settlement of Savannah -- Georgics first outpost founded in 1733 -- emerged in the nineteenth century as a world port in the cotton trade, its citizens developed a special style all their own. Those were the days of all-day shooting parties at nearby rice plantations, island picnics with dancing until dusk and mellow afternoons spent tasting Madeira at highly polished mahogany tables.
The Earl of Warwick praised Savannah for its hospitality; newspaper writers wrote glowingly of gaslit balls for seven hundred guests where the music was exquisite the dancing nimble and the champagne flowing. New Year's calls were a tradition and local gourmets fixed their mouths, "turtle fashion" for the Savannah delicacy, terrapin soup.
Today, Savannah is revered for its original city plan, its elegantly restored townhouses situated around tree-shaded squares, and a style of cooking and entertaining that has earned it the epithet, Hostess City of the South. Here the Junior League of Savannah shares a bit of that style in the form of 464 recipes from the city's best cooks along with enthralling glimpses into Savannah social and culinary history.
Each recipe has been tested three times and it is certain that the reader will find something tempting for every occasion. Picnickers might choose cold lemon chicken, Savannah red rice and marinated green salad topped off with creme de menthe brownies or cold strawberry souffle Salmon mousse and asparagus might fill any luncheon bill, while baked Ogeechee shad, hot curried Georgia peaches and dove pilau are not to be missed. For New Year's Day, there only one choice: Dugger's Hoppidjohn.
Some of the recipes are for up-to-the-minute dishes that might be served at a low-country supper next week. Others are traditional favorites from the days when, as New York socialite Ward McAllister put it, "a Savannah dinner party was an event to live for'.' Either way the emphasis is on simple but elegant food, well within the ability of the busy person who cares about graceful living and stylish entertaining, but who must accomplish it with less help than in days past.
Condition: Good condition.
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