Fred Thompson’s Southern Sides
250 Dishes That Really Make the Plate. Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Here, Fred celebrates the sheer joy of cooking and eating these old and new classic dishes. 352 pages, 43 color photos, $35. Also available as an e-book.
University of North Carolina Press
Chapel Hill, NC
At bookstores or (800) 848-6224.