Damon Lee Fowler

Food * History * Words
Recipe Developer and Editor

Dining at Monticello

Working with my late teacher and mentor, Karen Hess's as yet unpublished manuscript Mr. Jefferson's Table, which collected and transcribed the receipts and food related documents in the Jefferson papers from various collections, the Foundation, Mrs. Hess, and I selected seventy five recipes that we could document as having been used at Monticello. My job was to translate the recipes for use in a modern kitchen and include pertinent historical notes about the dish, the method, and so forth.

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
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