Damon Lee Fowler

Food * History * Words
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Beans, Greens, and Sweet Georgia Peaches

Southerners have an undeserved reputation for cooking vegetables in only two ways: deep fried or boiled to Hell and back. I begged (and still do beg) to differ.

Despite the cover that looks like someone's grandmother, this book was less about historical cooking than about the way Southern cooks approach our bounty of produce today, both at home and in the professional kitchen.

Selected Works

Cookbooks
A Celebration of the Cuisine of the Old South, hailed as a modern classic and Bible of Southern Foodways.
A loving portrait of a proud old port city in recipes
Cookbook
Classical Southern Cooking in today's kitchen
A sampling of the South's Cookery for the hundreds of regional fruits and vegetables.
The cookbook I call my treatise on existentialism.
cookbook
Traditional Southern Baking for modern cooks
Cookbook (editor)
Seventy five recipes that were documented to have been used at Mr. Jefferson's Monticello during his lifetime, translated for use in a modern kitchen, with essays by the Foundation's curatorial staff.

Quick Links

John Carrington Photography
Web site for the food photographer for two of my cookbooks, Classical Southern Cooking and The Savannah Cookbook
Authors Guild
Advocates for published authors since 1912
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