Damon Lee Fowler

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In History's Kitchen

31 March 2012: Mulligatawny

April 1, 2012

Tags: Shannon Hayes, Eliza Acton, William Kitchiner, mulligatawny, Historical Cooking

Mulligatawny, as interpreted by Shannon Hayes in her forthcoming cookbook
One never knows what will catch the imagination and send one down the rabbit hole of history. Over the last few months, it has been my privilege to edit a lovely little cookbook called A Long Way on a Little, written by friend and colleague Shannon Hayes, a farming food writer from upstate New York whose family farm specializes in all natural, pasture-raised animals. (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.

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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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