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From a Southern Oven: The Savories, The Sweets Hardcover – Oct 23 2012

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Product Details

  • Hardcover: 272 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (Oct. 5 2012)
  • Language: English
  • ISBN-10: 1118067754
  • ISBN-13: 978-1118067758
  • Product Dimensions: 21.1 x 2.5 x 23.7 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #714,359 in Books (See Top 100 in Books)
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  • See Complete Table of Contents

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 20 cookbooks, has written articles for Bon Appetit, 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 both Les Dames d'Escoffier and the New York Women's Culinary Alliance.

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Most Helpful Customer Reviews on (beta) HASH(0xa5f51714) out of 5 stars 19 reviews
10 of 10 people found the following review helpful
HASH(0xa5f8869c) out of 5 stars Southern Food at its Best! Dec 2 2012
By Sandra A. Gutierrez - Published on
Format: Hardcover
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.
10 of 11 people found the following review helpful
HASH(0xa5f886f0) out of 5 stars A Book of Treasured Recipes, a Book to Treasure Nov. 24 2012
By Sylvia Carter - Published on
Format: Hardcover
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.
5 of 5 people found the following review helpful
HASH(0xa5f88b28) out of 5 stars Yet Another Terrific Jean Anderson Cookbook! Nov. 25 2012
By Lynne's View - Published on
Format: Hardcover
I'm thrilled to have yet another terrific Jean Anderson cookbook, particularly because "From A Southern Oven: The Savories, The Sweets" is a sequel to her wonderful (and my favorite) "A Love Affair with Southern Cooking" of a few years ago. Her intent in this book is to prove that not everything that comes out of a Southern oven is achingly sweet. And there are as many (or more) savory dishes in this book as there are sweet. I've already tried one of each--both quick and easy. The "Pecan-Cheddar Pennies" (her take on the cheese daisies that so many of us in the South love to serve with cocktails) are the best I've ever eaten. It's the "secret" ingredient (ground pecans) that makes them particularly yummy. And in the sweet section I tried the "Moldy Mice"--little butter cookies rolled in powdered sugar that literally melt in your mouth. They, too, have a secret ingredient, but I'll let you discover that for yourself. This book is full of great recipes I can't wait to try!
4 of 4 people found the following review helpful
HASH(0xa5f88ee8) out of 5 stars Walkin The Walk Dec 3 2012
By Alexis Touchet - Published on
Format: Hardcover
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
HASH(0xa5f88fcc) out of 5 stars Savoring the Rich Hospitality of the South Oct. 29 2012
By Dee Long - Published on
Format: Hardcover
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.