Books by Nathalie Dupree
Reunion Beach: Stories Inspired by Dorothea Benton Frank
by Patti Callahan Henry, Elin Hilderbrand, Cassandra King, Adriana Trigiani, Mary Alice Monroe, Nathalie Dupree, Marjory Wentworth
NEW YORK TIMES BESTSELLER!
In this entertaining anthology, a group of bestselling authors and writers pay tribute to legendary, larger-than-life New York Times bestselling author Dorothea Benton Frank and her literary legacy.
Inspired by the title Dorothea Benton Frank planned for her next book—Reunion Beach—these close friends and colleagues channeled their creativity and admiration into stories and poems that celebrate this remarkable woman and her abiding love for the Lowcountry of her native South Carolina—and Charleston—a place of beauty, history, charm, and Gullah magic.
From Elin Hilderbrand, #1 New York Times bestselling author, a sequel to Summer of ’69.
From Adriana Trigiani, New York Times bestselling author, comes a poignant, humorous interview from the hereafter between Pat Conroy and Dorothea Benton Frank.
From Patti Callahan, bestselling author of Becoming Mrs. Lewis and Surviving Savannah, comes The Bridemaids, a story about a girls trip to the South Carolina beach.
From Mary Alice Monroe, New York Times bestselling author, Mother and Child Reunion, a heartwarming story set under the warm South Carolina sun.
Reunion Beach also features letters, short stories, poems, and essays from: Mary Norris, New York Times bestselling author and staff writer for The New Yorker Cassandra King Conroy, bestselling and award-winning author of Tell Me A Story Nathalie Dupree, James Beard Award–winning cookbook author Marjory Wentworth, former Poet Laureate of South Carolina Gervais Hagerty, author of In Polite Company Jacqueline Bouvier Lee, Peter Frank, Victoria Peluso, and William Frank
Infused with Dorothea Benton Frank’s witty spirit, Reunion Beach is a literary homage and beautiful keepsake that keeps this dearly missed writer’s flame burning bright.
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Nathalie Dupree Cooks Great Meals For Busy Days: A Cookbook
More than 90 million television viewers have come to count on Nathalie Dupree's popular PBS series for down-home recipes that make sense in today's world. With this book, Nathalie proves once again that anyone can make delicious home-cooked meals, even if they can't spend long, uninterrupted hours in the kitchen. Line drawings.
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New Southern Cooking
Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce.
You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire.
Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings―including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today.
Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.
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Nathalie Dupree's Southern Memories: Recipes and Reminiscences
Welcome to Nathalie Dupree's South, a place of ladies' luncheons, bake sales, fresh fish dinners, and pit barbecue, where time seems to move a bit more slowly and where fresh, flavorful food is an indispensable part of everyday life. For years, television host and author Nathalie Dupree has led the renaissance of Southern cooking, bringing the best of the region's fare to the rest of the country. Now available in paperback for the first time, Nathalie Dupree's Southern Memories is the culmination of her lasting love affair with Southern food and Southern living. It is a heartfelt tribute to the people and places that have shaped her philosophy of cooking and entertaining.
Join Nathalie as she explores the glorious South, from the oyster beds of North Carolina to the rice fields of Louisiana, with dozens of delicious stops in between and foolproof recipes for more than 150 regional favorites. This culinary tour of the region she has called home for more than forty years pays homage to the old and the new. Offering recipes for such Southern classics as Hopping John, Frogmore Stew, Angel Biscuits, and Country Ham Cooked in Coca-Cola, Nathalie also presents a hearty helping of less traditional fare, including Beef Tenderloin with Oysters Rockefeller Sauce and a savory Vidalia Onion Tart.
Gorgeous full-color photographs capture the South's gracious ambience, and Nathalie's personal reminiscences highlight the history and customs that have influenced the way Southerners eat today. For anyone who has longed to step into Nathalie's world as seen on her PBS series, Southern Memories will be as welcome as a cool iced tea on a hot summer day.
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Nathalie Dupree's Comfortable Entertaining: At Home with Ease and Grace
In Comfortable Entertaining, Nathalie Dupree has written the book that gives us permission-at long last-to entertain in a less-than-perfect world. A much-loved cookbook and television personality, Dupree has thrown parties on rooftops and in tiny apartments, planned galas for hundreds, and put on last-minute get-togethers. Comfortable Entertaining is the book that shows us how to do what Dupree does best-create spontaneous hospitality and great food.
This full-range cookbook and entertaining guide features twenty-six full menus, from holiday classics to an eye-popping formal dinner party for eight, from soup parties and brunches to more casual meals and salad lunches. Dupree displays colorful and attractive napkin and tablecloth arrangements, explains how to seat feuding guests, and tells us what to do when dinner burns to a crisp minutes before the guests arrive (order out!). Illustrated throughout with color photographs and packed with 250 life-is-not-perfect recipes, Comfortable Entertaining is as friendly, inspiring, and down-to-earth as a cookbook can get.
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Mastering the Art of Southern Cooking, Limited Edition
by Nathalie Dupree, Cynthia Stevens Graubart
A limited edition honoring Nathalie Dupree’s unparalleled influence on Southern cuisine.
This limited edition edition takes Mastering the Art of Southern Cooking up a notch, to the level of "collectible." In the original book, Nathalie Dupree and Cynthia Graubart teach with authority about foods that delight, entice, and satisfy, celebrating the “Mother Cuisine” of American cooking, with more than 750 recipes and 650 variations. All of the original content, plus 16 new pages in honor of Nathalie Dupree, who has for decades been a mover and shaker in the Southern food movement.
Nathalie Dupree is the best-selling author of 15 cookbooks, and host of more than 300 national and international cooking shows. She has been the president of the Atlanta chapter of the International Women's Forum, founder and past president of IACP (International Association of Culinary Professionals), founder and board member of Southern Foodways, and founder and co-president of two chapters of Les Dames d’Escoffier by whom she was awarded the honor of “Grande Dame." She was the founding president of the Charleston Wine and Food Festival, named the 2013 Woman of the Year from the French Master Chefs of America, and received Slow Food Charleston’s 2016 Snail Award. Her books New Southern Cooking and Mastering the Art of Southern Cooking are on the 2017 Southern Living 100 best cookbooks of all time list. She lives in Charleston, South Carolina.
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Nathalie Dupree's Favorite Stories and Recipes
by Nathalie Dupree, Cynthia S Graubart
Personal stories and recipes reveal the culinary journey of Nathalie Dupree, deemed the "Queen of Southern Cuisine” (Southern Living, 12/20/2018).
Nathalie Dupree is a storyteller, and in celebration of her 80th birthday in December 2019, she shares her favorite culinary stories, which trace her journey from a budding cook for her college friends, through her years as a restaurant cook and cooking instructor. Her activist spirit, humor, feisty personality, and authoritative knowledge of cooking make this a must-have cookbook for everyone who has watched her on TV, read her articles in magazines and newspapers, or invoked her name in a conversation about Southern food.
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$30.00
Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Stevens Graubart
Winner of the 2013 James Beard Award for American Cooking!
“Southern cooking is the Mother Cuisine of America.” ―Nathalie Dupree
Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit―all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.
With more than 750 recipes and 650 variations, making a perfect piecrust, a heavenly biscuit, mouthwatering vegetables, or crispy fried chicken is attainable for any home cook. The recipes and directions are easily accessible to kitchen novices as well as seasoned cooks—there is plenty here for everyone.
Nathalie Dupree is the author of twelve cookbooks, including two James Beard Award winners: Nathalie Dupree’s Southern Memories and Nathalie Dupree’s Comfortable Entertaining. Her latest books include Shrimp and Grits and Southern Biscuits. She has hosted more than 300 television shows and specials that have shown nationally on PBS, The Learning Channel, and The Food Network. She lives in Charleston, South Carolina.
Cynthia Stevens Graubart is an author and former television producer whose culinary television production career includes Nathalie Dupree’s New Southern Cooking. Cynthia is also the co-author of The One-Armed Cook, as well as the co-author of Southern Biscuits. She lives in Atlanta, Georgia.
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Mastering The Art of Southern Vegetables
by Nathalie Dupree, Cynthia Stevens Graubart
Building on their reputation as James Beard Award winners, Dupree and Graubart have excerpted their best vegetable recipes (plus added some new ones) in this timely collection. Organized alphabetically by vegetable, each section begins with instructions on how to prepare and cook the vegetable, and is followed by favorite new and classic recipes. Also included are a selection of vinaigrettes and sauces, plus a roasting chart for an array of vegetables.
Nathalie Dupree is the author of thirteen cookbooks, including Shrimp and Grits and Southern Biscuits. She has hosted more than 300 television shows and specials that have shown nationally on PBS, Food Network, and The Learning Channel. She lives in Charleston, South Carolina.
Cynthia Graubart is the author of Slow Cooking for Two, Slow Cooking: Double Dinners for Two, and The One-Armed Cook. In addition, she has a regular column in Southern Living. She lives in Atlanta, Georgia.
Dupree and Graubart are coauthors of the James Beard Award-winning Mastering the Art of Southern Cooking and coauthors of Southern Biscuits.
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Nathalie Dupree's Shrimp and Grits, revised
by Nathalie Dupree, Marion Sullivan
Revised Edition
Nathalie Dupree was ahead of the curve eight years ago with her classic book Shrimp and Grits. Now this Lowcountry comfort combo is found on restaurant menus all around the country―from top to bottom, coast to coast. All-new photography, new recipes from southern chefs, and a fresh design revamp a southern food cookbook for gift giving or one’s own kitchen library.
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Southern Biscuits
by Nathalie Dupree, Cynthia S Graubart
Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese.
The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits:a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.
Homemade Refrigerator Biscuit Mix
Makes 10 cups
If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like.
Ingredients: 10 cups self-rising flour 3 teaspoons salt 5 teaspoons cream of tartar 4 teaspoons baking powder 2 cups chilled shortening, lard, or butter, roughly cut into 1/2-inch pieces
Directions:
Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.
Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.
Store the mix in the refrigerator in an airtight container until ready to use.
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Savoring Savannah: Feasts from the Low Country
Few cities can boast the charm of Savannah, Georgiaa place bursting with eccentricity, inimitable beauty, and heavenly victuals. SAVORING SAVANNAH is the first book to bring together the unique character of Savannah cuisine through the creations of her leading chefs. Featuring five chefs, all with regional name recognition, whose styles range from traditional Savannah cooking to New Southern cuisine, SAVORING SAVANNAH takes Southern cooking beyond just grits and greens to a new level of regional creativity. These chefs place their own delectable twist on Southern food, updating many Low Country ingredients and dishes while introducing us to the places and people that make Savannah what it is. Each chef contributes two feast menus, complete with all the recipes and lore youll need to relish the true taste of Savannah.
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