Savannah Seasons 
asked by siriusfanboy on November 17, 2006 8:55 PM
The South is known for its hospitality, and award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. With Savannah Seasons Chef Terry, working with her daughter Alexis, brings all the warmth of the South, and the secrets of her culinary wizardry, into the kitchens of home cooks everywhere.
She began cooking simply for her family--husband Michael, and daughters Alexis and Celeste--but for the past fifteen years Elizabeth Terry, winner of the l995 James Beard Award as Best Chef in the Southeast, and her eponymous restaurant in Savannah, have been known for serving simply prepared, perfectly fresh, innovative dishes in the Southern tradition. Unlike most great restaurants, Elizabeth on 37th is a family enterprise--as is Savannah Seasons. All of the two hundred recipes collected here have been tested by co-author Alexis in the Terry home kitchen (located "above the store") to ensure that they are well within the range of any amateur cook.
From Hearty Okra Gumbo with Chicken and Shrimp to Savannah Red Rice, from Soft Shell Crabs to Ragout of Venison, you will find interpreted within these pages all the native bounty of a rich regional cuisine--shellfish, sweet Vidalia onions, and black-eyed peas; recipes for relishes and marinades; crisp, fresh salads; delicious baked goods, and much more. And throughout there are chef's tips and stories, in the voices of Elizabeth, Alexis, Michael, and Celeste, about the food, about life in Savannah, and about their experiences at "the family restaurant." Savannah Seasons is not only a book of outstanding recipes but a book full of warmth, joy, and hospitality.
She began cooking simply for her family--husband Michael, and daughters Alexis and Celeste--but for the past fifteen years Elizabeth Terry, winner of the l995 James Beard Award as Best Chef in the Southeast, and her eponymous restaurant in Savannah, have been known for serving simply prepared, perfectly fresh, innovative dishes in the Southern tradition. Unlike most great restaurants, Elizabeth on 37th is a family enterprise--as is Savannah Seasons. All of the two hundred recipes collected here have been tested by co-author Alexis in the Terry home kitchen (located "above the store") to ensure that they are well within the range of any amateur cook.
From Hearty Okra Gumbo with Chicken and Shrimp to Savannah Red Rice, from Soft Shell Crabs to Ragout of Venison, you will find interpreted within these pages all the native bounty of a rich regional cuisine--shellfish, sweet Vidalia onions, and black-eyed peas; recipes for relishes and marinades; crisp, fresh salads; delicious baked goods, and much more. And throughout there are chef's tips and stories, in the voices of Elizabeth, Alexis, Michael, and Celeste, about the food, about life in Savannah, and about their experiences at "the family restaurant." Savannah Seasons is not only a book of outstanding recipes but a book full of warmth, joy, and hospitality.
Reviews
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We dined at the restaurant and we had the 'tasting menu' - it was fabulous. But, I was dreaming of the stuffed vidalia onions. The recipe is in this book - stuffed with sausage! We made it and it was rather easy and tasted like I remembered. We've also tried a few other recipes and have been very pleased.
reviewed by shirley49 on November 20, 2006 4:03 PM
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I loved looking through this book and dreaming of making these dishes - but then I woke up. I realized quickly that most of these dishes were beyond my means - not to mention my finicky husbands palate. Living in the lowcountry, I have access to the shrimp, crab, and various other seafood she uses. But being from a very rural area I couldn't find most of the spices she recommened (at least not without driving to Savannah or Charleston for them). If you are looking for a cookbook to use when you want to make an impressive meal - this is a good choice. But if you are looking for a cookbook with good downhome cooking like Granny used to make, well then keep on looking. In meantime, insted of slaving over the stove trying to cook these complicated concoctions - visit her place of business and let Elizabeth Terry do the work for you.
reviewed by success06 on November 26, 2006 6:56 PM
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Everything in the book is great, unique, flavorful and simple! A family favorite -- everyone wants the recipie when I have dinner parties and they think I slaved for hours -- really most take a bit of pre planning and chopping -- some can be done ahead of time and then you can truly relax! Chicken, fish, pork, sauces, and other fun items to make you look like a pro!
reviewed by bestseller on November 27, 2006 5:15 PM
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I bought this book after a visit to Savannah and Elizabeth Terry's wonderful restaurant, more as a memento of my trip than a book to actually use in the kitchen. It has become one of my most frequently used cookbooks. I have tried about a dozen recipes so far. They are simple and foolproof, but taste as if you spent much longer preparing them. Her marinades are especially creative, and her fish dishes have all been wonderful. I am planning to give several copies as Christmas gifts this year.
reviewed by jan1975 on November 28, 2006 9:56 PM