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Magnolias: Authentic Southern Cuisine Hardcover – May 29 2006

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About the Author

Cypress is beautifully illustrated through the rich photography of Rick McKee. Rick also collaborated on Magnolias (Gibbs Smith, Publisher, 2006). A frequent contributor to national magazines, Rick works out of his studio in historic Charleston, South Carolina.

Inside This Book (Learn More)
First Sentence
Stone-Ground Grits: Since the early days of Magnolias, we have used coarse stone-ground white and yellow grits from Falls Mills in Belvidere, Tennessee. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most Helpful Customer Reviews on (beta) 19 reviews
7 of 7 people found the following review helpful
A Good Southern Restaurant book. July 23 2007
By I. Seligman - Published on
Format: Hardcover Verified Purchase
This is a good overall book, for those who want to cook Magnolia's, Barickman's restaurant's Lowcountry inspired Southern-style foods. It's ideally for those who want to have a selection of Donald Barickman's "Southern style" recipes, that are generally easy to cook, at hand. This is not a text for "really" authentic Southern recipes, overall-that's just a fact, not a plus or a minus for the book.

Start with crab cakes with panko crust, cleverly formed in long tubes within plastic wrap, then cut to create a more compact crab cake. The recipe is basic, not "messed up" with superfluous ingredients that mask the sweetness of blue crab, which is lightly skillet sauteed.

There's plenty of "common" recipes, such as macaroni and cheddar cheese, creamed corn, collard greens, okra, Hoppin' John, black beans and rice, and creamy grits- slow cooked in water and heavy cream. To dress things up, there's Pimiento cheese grits with seared scallops shrimp, tasso and grits, or salmon over grits, and even lobster and grits. Grits galore! Things get an Asian/Latin twist with Coriander-seared tuna with jalapeno and mango vinaigrette and sauteed escarole. Barickman also offers squash blossosms stuffed with scallop and lobster moussse, or a steak topped with pimiento cheese and madeira sauce.

I was mildly disappoined that this lacked the "kick" in its selection of recipes to get it up to a 5 star rating, however with it's simple to moderately complex Southern recipes, good color photos, and almost too brief instructions, it will be more than sufficient for a lover of Charleston's Magnolias Restaurant to duplicate many of the older recipes. I do favor "chattier" cookbooks that give a local flavor in the side notes; this is "just the facts, ma'am" on its recipes. Other Southern cookbook authors- John Martin Taylor, Edna Lewis, James Villas, the Lee Bros., and Frank Stitts -have classic cookbooks books that clearly rate "5"'s in my opinion. Check these out first, and see what you prefer to buy.

This version is said to be the original 1995 book, Magnolia's Southern Cuisine, from over 10 years ago, it was updated in 2006 with 50 or so new recipes. Now, why he subtitled this as "Authentic Southern Cuisine" and then put a photo of a clearly non-Southern Chinese style sliced eggroll on the cover, is beyond me. A warning? Too much sake, perhaps? Let's just say that while he has a good number of definitely non-Southern recipes, he balances it in the quality of the Southern style ones he shares.

Visit Charleston, and try this and several dozen excellent restaurants, to sample many variations of classics such shrimp and grits, fluffy biscuits, and all around great food!
2 of 2 people found the following review helpful
Beautiful Restaurant, Delicious Recipes June 30 2012
By Dorothy R. Powell - Published on
Format: Hardcover Verified Purchase
I had the pleasure of dining at Magnolia's on a recent trip to Charleston, SC.(May, 2012)

The experience was, to say the least, wonderful. The presentation,the ambience and the delicious food made for a truly wonderful meal. I'd noticed the cookbook in the gift shop in my hotel. Beautiful photography, simple, available ingredients used in inventive ways make for a decadent book. Recipes you can truly make successfully at home.

The book lets you bring a little southern hospitality home with you. I've enjoyed it, and have made a few of the recipes already! I'm a BIG fan!!!!

DRP Dallas, TX
1 of 1 people found the following review helpful
Just Simply Excellent! Jan. 1 2014
By vmb777 - Published on
Format: Hardcover Verified Purchase
I always have lunch at Magnolias when I am in Charleston and the recipes in this new cookbook from Chef Donald Barickman are absolutely wonderful. I am so glad to have more of his recipes. There are quite a few lovely pictures of his luscious creations and the instructions are clear and precise. This is a great book to add to your collection if you are a cookbook collector or if you are a cook, serious or otherwise, it will be a blessing to you and your family.
1 of 1 people found the following review helpful
Magnolias: Authentic Southern Cuisine April 28 2013
By Stiggy - Published on
Format: Hardcover Verified Purchase
Awesome recipes! I ate at Magnolias in Charleston South Carolina. After the meal I knew I needed the cook book. Easy to follow and so good!
1 of 1 people found the following review helpful
Love, Love, Love It! Sept. 21 2013
By sharyl perez - Published on
Format: Hardcover Verified Purchase
Incredible book, very timely and helpful, giving easy and clear instructions, Excellent Chef, I truly loved every page and recipe!

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