Damon Lee Fowler

Food * History * Words

Damon Lee Fowler's New Southern Kitchen

Published in 2002, this was my first really personal "this is how I cook" book. Unlike previous books, which were based on historical research and published books from all across the region, I went into the kitchen with a notebook and developed recipes on the spot. It was a lot of fun, and is a book I still look back on with fondness.

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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