Synopsis
Savannah’s unique location in the heart of the Lowcountry is reflected in its growing food scene, with restaurants rich with cultural influences and plenty of Southern charm. Meals are best savored slowly—from Zunzi’s South African-inspired curry stew to famed chef Paula Deen’s The Lady & Son’s chicken pot pie to Sapphire Grill’s black grouper and more.
Savannah Chef’s Table is the first cookbook to gather Savannah’s best chefs and restaurants under one cover. Including more than sixty-five signature “at home” recipes from these iconic dining establishments, the book is a celebration of the growing farm-to-table way of life. Full-color photos throughout capture Savannah’s legendary beauty and highlight fabulous dishes and famous chefs.
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About the Author
Damon Lee Fowler is a culinary historian, food writer, and the author of six cookbooks, including Classical Southern Cooking, Fried Chicken: The World’s Best Recipes, Damon Lee Fowler’sNew Southern Kitchen, New Southern Baking, and The Savannah Cookbook. His work has appeared in a number of national publications, including Bon Appetit, Food & Wine, and Relish. He lives, eats, and writes in Savannah, Georgia, where he is the featured food writer for The Savannah Morning News.
"About this title" may belong to another edition of this title.
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