"With over a dozen cookbooks and two James Beard awards under his belt, Villas weighs in with another well-crafted work, this one focusing on the oily offerings to be found in his favorite part of the U.S" andldquo Talking Aboutandrdquo boxes impart Doraandrsquo s cooking wisdom, and evocative photos of Savannah and the Low Country set the scene.
All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake.and#160 and#160 With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at Lady and Sons. Each dish has a andquot secret ingredientandquot for a burst of flavor: mayonnaise in the biscuits Savannah Seasoning in her Gone to Glory Potato Salad sugar-glazed bacon in her deviled eggs. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best.and#160 and#160 These are the intensely satisfying dishes at the heart of Doraand#39 s beloved Savannah: Shrimp and Rice Simple Smoky Okra Buttermilk Cornbread from her grandmother and of course, a truly incomparable Fried Chicken. Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at one of Savannahand#39 s most famous restaurants. In her first cookbook, a revered former cook of one of Savannahand#39 s most bustlingand#160 restaurants divulges her locally famous Savannah recipesandmdash many of them never written down beforeandmdash and those of family and friends
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