Linguine with Marcella's White Clam Sauce
Humph.
Forgive me for sounding irritable, but it can’t be helped: I sound irritated because I am. The title alone was enough to annoy, but the recipes themselves—well! (more…)
Recipes and Stories
11 August 2012: Cooking by Numbers
August 11, 2012
Tags: Marcella Hazan, Pasta alla Vongole, Linguine with Clam Sauce, Classic Italian Cooking
Humph.
Forgive me for sounding irritable, but it can’t be helped: I sound irritated because I am. The title alone was enough to annoy, but the recipes themselves—well! (more…)
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Cookbooks
A collection of more than twenty-five years of writing about and teaching the history and techniques of the cooking of my native American South, the collection of cuisines that we loosely call Southern Cooking.
A portrait of Savannah's growing restaurant scene in recipes and stories.
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
Classical Southern Cooking in today's kitchen
Traditional Southern Baking for modern cooks
A sampling of the South's Cookery for the hundreds of regional fruits and vegetables.
The cookbook I call my treatise on existentialism.
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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