Damon Lee Fowler

Food * History * Words

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In History's Kitchen

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Selected Works

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.
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.

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