Damon Lee Fowler

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14 March 2012: Spring Shallot Soup

March 14, 2012

Tags: Spring Shallots, Emma Morel Adler, Shallot Soup, Savannah Cookery, Classical Southern Cooking, Historical Southern Cooking, Bouillon

Emma Morel Adler's lovely Spring Shallot Soup, photographed by John Carrington, from The Savannah Cookbook
Pondering green-sprouting spring onions last week sparked memories of a nearly lost pleasure of the Southern gardens of my childhood: tender, spring shallot sprouts. They’re a luxury born of necessity: sprouting shallot beds have to be culled so that they don’t crowd one another, giving the bulbs room to grow fat and multiply. Since they’re too beautiful to just toss away, they’ve long been used as other green onions might be. (more…)

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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
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