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Here’s how to receive your bonus recipe gift (which includes a party-perfect chicken-and-rice casserole, two quick breads, a best-ever Hummingbird Cake and trio of lip-smacking southern pies):
Published by
William Morrow, New York

(© copyright Jean Anderson 2007)


“Anderson’s “hard work, dedication, and passion are evident throughout this extensive book. Along with classic dishes, Anderson shares stories about the South's culinary history . . . and important food figures like Maryland native Frank Perdue and Krispy Kreme Doughnut founder Vernon Rudolph. Appetizer, soup, main course and dessert sections include popular favorites . . . but the ‘insider’ recipes like Shirt Tail Pies . . . Tidewater Peanut Soup, Charcoal-Grilled Shad Roe, and East Tennessee Stack Cake are what truly make this book special.” -- Publishers Weekly

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Note: You’ll receive your bonus recipes by e-mail. Your name, address, and e-mail address will be kept strictly confidential and never be sold, rented or shared in any way. We respect your privacy.


Yours Free!

A baker’s dozen -- 13 additional southern recipes when you buy A Love Affair with Southern Cooking.

To receive this free gift, follow # 1 and 2 (at right).

What people are saying about A Love Affair with Southern Cooking:

“The best of the Southern cookbooks . . . like a Bible with love.” Good Morning America (ABC-TV), Top 10 Cookbooks of 2007

“Though born and raised in North Carolina, the longtime food writer Jean Anderson never quite shed a sense of being ‘more student than insider’ at the Southern table (her Midwestern parents stuck to their own culinary birthright). This combination of native and newcomer outlooks is what sets A Love Affair with Southern Cooking apart . . . This treasurable book is plentifully studded with capsule essays (on the likes of Duke’s mayonnaise or RC Cola) and mini-profiles (Mary Randolph, George Washington Carver) as well as a running timeline of historical tidbits.” Dining & Wine Section, NY Times

“Stories and annotated recipes from a member of the James Beard Cookbook Hall of Fame.” Notable Cookbooks of 2007, NY Times Book Review

“Best Regional American Cookbook of 2007... as much fun to read as it is to cook from.”

A Love Affair with Southern Cooking mixes recipes with food history and lore, incorporating journeys to places like Avery Island, home of the Tabasco plant, with passed-down recipes for heritage foods like East Tennessee Stack Cake and chef’s recipes for Black-Eyed Pea Hummus and Bananas Foster Cheesecake. At more than 400 pages, Love Affair bulges with recipes and short articles. Still, Anderson wanted to include more. It’s hard to whittle away at a lifetime love . . . Whoever said romance was dead?” Atlanta Journal-Constitution

“Jean Anderson’s goal with this book is to pass along the South’s rich culinary history, the gossipy stories Southerners love to tell, the snippets of folklore, and not least the precious insight gained by watching Southerners cook. And she does it deliciously.” Post and Courier, Charleston, SC

“Jean Anderson’s A Love Affair with Southern Cooking may be the best book on Southern cooking yet." Savannah Morning News

“When I met Jean Anderson at a Christmas dinner in Beaufort, South Carolina, several years ago, it had the same sensational affect on me as the night I met Ted Williams when I was just a kid. In my adult life I’ve never cooked anything without first consulting The Doubleday Cookbook, which is complete and magisterial. When I first bought a food processor, I bought Jean’s book called Process This! After my wife and I visited Portugal, I searched for a book on Portuguese food [The Food of Portugal] written by the omnipresent Jean Anderson. Now she has turned her genius to Southern cooking and presents us with a classic that will live in Southern homes forever and in all American homes that revere great food.” PAT CONROY, author, The Prince of Tides

“You've put together a memorable compendium of Southern food and folkways. A feast for the eye, the soul, and the taste buds!” LRH, Richmond, Virginia

On the Kentucky Bourbon Cake (from A Love Affair with Southern Cooking): “ Oh my LORD!  I have never, NEVER had a cake like that. You have spoiled me for life!  I think it's possible that I've had some fruitcake-like bricks over the years, giving off flavors and fumes so alcoholic that it would have been folly to light a match in the same room.  I have not had a divine, rich (unbelievably so), cake, squooshy and crunchy at the same time, so perfumed as to make one's head swim. Where, where, oh cake, have you been all my born days?“ NMW, New York, NY


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