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From a Southern Oven: The Savories, The Sweets [Hardcover]

Jean Anderson

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Book Description

Oct. 23 2012
A collection of oven dishes both sweet and savory from a Southerner whose passion for them shows no sign of cooling

No one knows Southern cooking quite like Jean Anderson. A long-time food editor and the author of such books as A Love Affair with Southern Cooking and Falling Off the Bone, her encyclopedic knowledge of Southern food makes her the perfect author for this delicious down-home collection. If it's baked and it's from the South, you'll find it here.From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary. You'll find appetizers and snacks, main dishes, sides, breads, and desserts that showcase such beloved Southern staples as pork and rice, sweet potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued Chicken to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this book has it all. Throughout, Anderson dishes up juicy bits of history and lore about the recipes, while luscious full-color photographs offer mouthwatering inspiration.

  • Southern cuisine is more popular than ever and who better than award-winning Southern cookbook author Jean Anderson to introduce you to the real thing?
  • More than 150 reach-across-the-menu recipes from every corner of the American South that cover the homespun and the haute, among them dozens of easy casseroles, crisps, and cobblers
  • Jean Anderson, who's won six best cookbook awards, is also the author of Falling Off the Bone, A Love Affair with Southern Cooking, and The New Doubleday Cookbook
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If you love Southern food in all its honest, soulful glory, this delectable collection of oven-baked goodness is an absolute must.

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Product Description

From the Back Cover

Fresh-from-the-oven Southern dishes

"Jean Anderson—who understands, like Faulkner that 'the past isn't past'—is a loving historian of the South. Her book reaches back to the American south before there was an America. I love the history and stories behind the recipes almost as much as the unique names—Great Smokies Jelly Pie, Texas Torte, Chicken Boudine—it makes this Yankee want to get into the kitchen and start entertaining, Southern style."
—Sara Moulton, host of the PBS show Sara's Weeknight Meals

"From a Southern Oven is loaded with both savory and sweet dishes you'll want to make over and over again. I love how Jean Anderson avoids endlessly detailed instructions and just gives you the facts: reading one of her recipes is like hearing a friend, albeit with a slight Southern drawl, explain how to prepare a favorite dish. This is a real classic of our American culinary heritage."
— Nick Malgieri, author of Bake and Bread

In From a Southern Oven, acclaimed cookbook author Jean Anderson dishes up a delicious down-home collection of baked, braised, broiled, oven-fried, and barbecued Southern classics. In addition to the to-die-for pies, cobblers, and crisps you'd expect, you'll find a bumper crop of oven savories: deviled eggs and shellfish, poultry pies and pilafs, ham and sausage loaves, stuffed pork chops and vegetables—plus casseroles and gratins galore. What's more: Once in the oven, there's little baby-sitting needed!

From the classic to the contemporary, these 150-plus recipes include appetizers and snacks, mains and sides, breads and desserts. Southern staples abound—pork, pecans, and sweet potatoes . . . Vidalia onions and green tomatoes . . . blue crabs and butter beans . . . peaches and wild persimmons. Recipes? How 'bout Atlanta Brisket? Savannah Party Shrimp and Rice? Chicken and Dressing Casserole? Creole Eggs? Sweet Potato Corn Bread? Scuppernong Pie? Hummingbird Cake? They're all here along with insider tips and tricks to short-cut prep times, juicy bits of history and lore.

If you've a passion for Southern cooking in all its honest, soulful glory—and even if you haven't—this one-of-a-kind new collection of the South's oven-best is the cookbook for you.

About the Author

JEAN ANDERSON, the author of more than twenty cookbooks, has written articles for Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of Les Dames d'Escoffier.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on (beta) 4.9 out of 5 stars  17 reviews
8 of 8 people found the following review helpful
5.0 out of 5 stars Southern Food at its Best! Dec 2 2012
By Sandra A. Gutierrez - Published on
Here is another great cookbook by America's beloved cooking guru, Jean Anderson. This time, she has given us a treaty on Southern side dishes and I, for one, can't wait to eat my way through this one. As always, Jean's recipes are spot-on, thoroughly tested, and work each and every time, and that's why I've collected her books over the years. So far, I've made her Open-Face Vidalia Pie, Mushroom Tassies, Chicken Jambalaya Casserole, Cheddar Biscuits, and Chocolate Chess Pie to the rave reviews of my family and friends. Her recipes are straightforward, and easy to make. Best of all, they're at the heart of Southern cuisine, which epitomizes comfort and down-to-earth goodness. Each and every time I reach for her book, I see new recipes that I must try, like her Creamed Celery with Pecans, Country Ham and Cauliflower Casserole, and Praline Cheesecake. Her headnotes are filled with cooking tips and interesting trivia and are written in a beautiful conversational cadence that makes me feel as if Jean is sitting at the kitchen table, talking to me as I cook. This book is certainly going on my holiday gift-giving list this year. It's ideal for both novice and well-seasoned cooks who love good, honest, and true Southern flavors.
8 of 9 people found the following review helpful
5.0 out of 5 stars A Book of Treasured Recipes, a Book to Treasure Nov. 24 2012
By Sylvia Carter - Published on
Many pages in my copy of From a Southern Oven: The Savories, The Sweets from the ever-reliable Jean Anderson are already flagged with bookmarks. How can I resist trying pecan-stuffed pork chops, country ham and cauliflower casserole, Chesapeake deviled crab, shrimp and artichoke hearts au gratin, tomato pudding, the intriguingly-named sweet potato schnitzel? Those are just some of the entrees and vegetables, but there are also recipes for breads (rice muffins that use up leftover rice), appetizers (pecan-cheddar pennies) and -- be still, my heart -- brilliant desserts: chess pie made with Ruby Red grapefruit, orange Christmas cake, coconut buttermilk pie. The tireless Anderson, the author of classic books on grassroots American cookery and Portuguese food, among many others, is that rare author who cooks like a dream and tells a story equally well. Each recipe is accompanied by a vignette that is not just a "filler" header for the recipe but contributes valuable information about its origins. Anderson was once a home extension agent, that unsung heroine of rural American. Her recipes are meticulously tested and will definitely work; you can depend upon it.
4 of 4 people found the following review helpful
5.0 out of 5 stars Walkin The Walk Dec 3 2012
By Alexis Touchet - Published on
Jean Anderson has another home run in her newest cookbook, From A Southern Oven. I tested some of Jean's recipes previously as a food editor at Gourmet Magazine and have always admired her knowledge, tireless research and ability to deliver recipes that work and taste wonderful. She not only "Talks the Talk, but Walks the Walk" and her legacy continues with this cookbook. The Key Lime Cheesecake is sublime and my guests could not stop going back for more of her Oysters Johnny Reb. Definitely put this one on your Christmas gift list .
10 of 13 people found the following review helpful
5.0 out of 5 stars Savoring the Rich Hospitality of the South Oct. 29 2012
By Dee Long - Published on
Discovering the culinary intricacies and idiocyncracies of cultures right within the United States can be just as fascinating as learning about ethnic delicacies from around the world. Jean Anderson does an excellent job of introducing the reader to all of those ingredients which are staples in Southern cooking but may not be everyday familiar pantry items elsewhere, such as grits, persimmons, molasses, hickory nuts, cornmeal and crawfish. No calorie counting allowed here. The recipes presented are rich and lush with a bounty of ingredients and prepared with tips and techniques handed down from one mother and grandmother to the next generation. Beautifully illustrated, these dishes are homey, stick to your ribs cooking. We especially enjoyed the personal reminiscences that are included at the top of every recipe. From a Southern Oven inspires a new appreciation for the aromatic and delicious dishes being turned out by Southern home chefs.
3 of 3 people found the following review helpful
5.0 out of 5 stars Wonderful! Nov. 29 2012
By Dotty Tookey - Published on
Format:Kindle Edition
I'm always thrilled when a new Jean Anderson cookbook is available and "From a Southern Oven" is an exciting addition to my collection. I love to open her books and enjoy each page - the recipes, expert advice, and history are beautifully written and a joy to use. I haven't found another author as thoughtful and complete. I know that when I'm working with a recipe, her advice will guarantee success. Southern Oven's "Gingery Sweet Potato Cupcakes with Walnuts and Dried Cranberries" was a favorite at our Thanksgiving table and the "Sweet Potato Schnitzel" jumped off the serving dish - the grandchildren loved them! I know my new "Southern" friend will provide many happy meals in our Wisconsin home.

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