Like other fans of Martha Hall Foose’s James Beard Award-winning “Screen Doors and Sweet Tea” cookbook, I had been looking forward to its follow-up. Foose didn’t disappoint.
Her second book, “A Southerly Course: Recipes & Stories From Close to Home” (Clarkson Potter/Publishers, $32.50, hardcover), shares more amusing stories and terrific recipes from Southern home kitchens.
Gorgeous full-color photographs by Chris Granger complement Foose’s charming prose and flavorful recipes that rely on local ingredients.
In her introduction to the new cookbook’s Crabmeat Casserolettes recipe, Foose writes that they “bring the flavors of Mississippi’s hills and Gulf Coast together quite nicely.”
The same can be said for the Mississippi Delta native’s second cookbook.
“A Southerly Course” features recipes that draw inspiration from both her home state and from Louisiana. For example, among its collection of first-course recipes are those for Parish Olives from chef John Folse and Crawfish Bread-Turned Over.
Foose attended the pastry school ?cole Len?tre in France before returning to Mississippi to open Bottletree Bakery in Oxford. She and her husband later opened Mockingbird Bakery in Greenwood, Miss., where she also was executive chef of the Viking Cooking School.
Recipes in her 256-page cookbook reflect both her Southern heritage and her culinary training. It offers tried-and-true favorites such as the carrot dish of Copper Pennies, Pepper Steak, Baked Alaska, and Custard Pie, along with updates of classics: Prawns in Dirty Rice, Peanut Chicken, Cantaloupe Mousse, and Ricotta Dumplings with Warm Blueberry Compote. This book makes me hope that Foose plans a third cookbook.
In the meantime, here’s a recipe from “A Southerly Course” to try.
I got my chicken at the Saturday morning Red Stick Farmers Market in downtown Baton Rouge.