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Cooking From: Mastering the Art of Southern Cooking by Nathalie Dupree

I picked this up this week and would love to cook from it with anyone else who is interested. I love that the recipes from scratch, and don't rely on canned or packaged products like so many Southern recipes do.

In case someone doesn't have the book yet, I am posting links to news articles that feature some recipes

From The Advocate ( Baton Rouge newspaper) features her quick and easy cinnamon apple cobbler recipe

A Spiced Peach interview with her Squash Casserole recipe

Knoxnews.com with her Classic Caramel Cake recipe

I'm open to also including her other cookbooks.

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  1. Well, yum, that Classic Caramel Cake looks good. I have this book, but have not cooked from it yet.

    1. Here's a link to a preview of the book at Google books:

      Mastering the Art of Southern Cooking by Nathalie Dupree

      1. Rasputina, I've added this thread to the Master List of Non COTM cooking threads:

        2 Replies
          1. re: rasputina

            I'm looking forward to reading reports of recipes that folks make since I have a keen interest in Southern food. The book could very well be in my future. Glad you started the thread!

        1. Just sticking my toe in so that I know when to find it when I cook from the book.

          Thank you, Rasputina, for starting the thread!

          1. I just got the Kindle version of this book. (It was only $9, so I thought I'd check it out and then spring for the hardcover if I like it.) I just skimmed through quickly, but already saw several things I want to try!

            1. Thank you so much rasputina for bringing my attention to this book. Went straight to B%N last night and checked it out. Only 1 copy left. For over 2 hours.

              I am going to take a pass, although I am sure I would have a great time discussing the merits of various recipes. But $45 is just not in the budget, and I learned those techniques more decades ago than I care to admit.

              But I have a feeling Dear Daughter in Texas will be pleased when Christmas rolls around. And as I do not want to give her a copy with grease stains, ink corrections, and burns from being set on hot burners, I will wait to get it.

              4 Replies
              1. re: INDIANRIVERFL

                I wouldn't pay 45 dollars for it either. I can't remember the last time I paid full retail for a cookbook. The hardcover is 31 dollars on Amazon with lots of secondary vendors in the 18 dollar range, but I got the 9 dollar kindle version.

                  1. re: INDIANRIVERFL

                    I wouldn't pay $45 either! I got mine at TGC bundle sale for $10.

                    1. re: herby

                      It's been at least 6 years since I bought anything off the net. Maybe I should rejoin the 20th century. Probably not. I still use oil lamps on the boat for reading at night.

                  2. It is a very good book and very comprehensive. I assisted with some proof reading on last year. I knew then it was going to be great.

                    Now that we can get some really good things at our Farmer's Market I intend to get into it in depth.

                    1. I got mine for $10 at a TGC bundle sale, and included it in Xmas gifts for my husband, who's from Atlanta. He politely looked thru it, disagreed with a couple of things, and hasn't picked it up since! I'd love to know what people like from it!

                      1. So I tried her basic southern biscuits recipe which is a buttermilk biscuit with 1/2 butter and 1/2 lard or shortening. I did mine with lard. The texture was fine but I guess I just prefer biscuits without butter for the fat. Or maybe it was just my butter I don't know. I think they tasted fine plain but when I added the usual butter on top it was too strongly flavored. The ratio of fat to flour was higher than I like too because they seemed just a little greasy especially on the bottom halves.

                        I'm certainly not a fat phobic but I like a lighter more neutral flavored biscuit. I'm staying with my usual all lard ones, or when I want something quick cream biscuits.

                        1. Just ordered this book. Looking forward to start cooking from it

                          1. I made the peach cake. The flavor was good but the cake batter part (not peach layer part) was seriously missing some sugar. I served it with sweetened whipped cream to sweeten it up.
                            Not bad flavor but if you make it I suggest the whipped cream or add more sugar.

                            1. I made the corn and squash pudding last night. Despite the fact I think I overcooked it a bit, it was very good! DH loved it. I made a half recipe (just the two of us) and miscalculated on reducing the cooking time for a smaller pan. But, I'd make it again.

                              3 Replies
                              1. re: onrushpam

                                That sounded like a tasty combination to me, onrushpam, so I Googled and found this:


                                Could that be the same recipe?

                                1. re: Gio

                                  Yep, that's it. Except in the book she calls for Gruyere cheese (and that's what I used). I omitted the bacon, because I was using bacon in another dish and didn't think this one needed it. I just cooked the squash/onions in butter.

                                  The flavor was great. I'm not sure what the texture is really supposed to be as I know I overcooked it. I may give it another shot next weekend, since my DH liked it so much and we are getting great corn and squash right now.

                                  1. re: onrushpam

                                    Many thanks, onrush.. I'll make a note of your adaptations.

                              2. I made the apple cobbler and I really didn't like it. I much prefer the puffed apple pancake from epicurious. I thought the batter needed some eggs, it had an odd chewy texture.

                                1. I remember when she had a cooking show on TV. Don't remember any specific recipe, but do remember she was generally "messy"... not in a BAD way. She'd have flour all over the place and that didn't bother her in the least.

                                  1 Reply
                                  1. re: kseiverd

                                    When I was in college (Georgia Tech) I took a week-long, 40-hour class called The Basics of French Cooking (or something close). It was taught by Nathalie Dupree and was held in the Rich's department store in downtown Atlanta. They had a big teaching kitchen in the store. It was the best class I have ever taken, and 35 years later I still use the techniques I learned there.
                                    I have never bought any of her books, but I might have to get this one.

                                  2. Hello. I'm thrilled you are doing this. I do want to let you know of a couple of mistakes :<{ in the book. 1. Mac and Cheese recipe -- it should be 1/2 cup butter, not 2 cups!! Its obvious, BUT! And, in the cream puff dough (pate a choux), it should be 1 cup flour. Don't know how those weasels got in to the book, but we have corrected them for the second edition.

                                    1 Reply
                                    1. re: Nathaliedupree

                                      Thank you! I will make notes of those changes in my book!

                                      I'm happy to report that those corrections are already included in the kindle edition. I guess that is one benefit of ebooks, they are easily updated.

                                    2. Yuck. I just made the buttermilk corn sticks. I even did the variation with salt pork. Followed recipe to a t except I used whole milk not buttermilk. I know buttermilk is important but these were inedible.
                                      I feel like it needed some sugar. I'm a NYer so corn bread is not my thing but I dunno it was terrible.

                                      6 Replies
                                      1. re: Siegal

                                        Southern cornbread does not contain sugar. My husband is from the south, and it took me a while to get used to unsweetened cornbread. What we're used to up north is something more along the lines of a corn muffin, I think.

                                        1. re: roxlet

                                          Thanks. I like regular bread without sugar but maybe it's just a regional thing.
                                          I put them in the freezer maybe I can make croutons or corn bread stuffing one day. Have never made either though

                                          1. re: Siegal

                                            That is exactly the kind of cornbread you need for cornbread stuffing. We mix it with regular bread.

                                            1. re: Siegal

                                              And not using buttermilk is a huge problem.

                                              1. re: LaLa

                                                Maybe. Not sure if I'll try again though.

                                          2. re: Siegal

                                            The biscuit recipes in her book, "Southern Biscuits" are really good.

                                            To me, southern cornbread tastes like salty sand (I'm from California). I prefer the Albers Cornbread recipe from the back of the box, but I substitute buttermilk (along with 1/4 tsp baking soda) for the milk and corn oil for the vegetable oil. Bake until center of cornbread reaches 190-F in a pre-heated, greased 10 inch cast iron skillet:

                                            Original Albers recipe:

                                            Albers Cornbread

                                            1 cup ALBERS Yellow Corn Meal
                                            1 cup all-purpose flour
                                            1/4 cup granulated sugar
                                            1 Tbs. baking powder
                                            1 tsp. salt
                                            1 cup milk
                                            1/3 cup vegetable oil
                                            1 large egg, lightly beaten

                                            PREHEAT oven to 400°F. Grease 8-inch-square baking pan.
                                            COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
                                            BAKE for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Serve warm.
                                            NOTE: Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.

                                          3. I watched Natalie on tv when she had her show, New Southern Cooking on PBS back in the mid 80's. Her book from 1986 by the same name has many wonderful recipes, but the one that has been used the most by 3 generations of this family and many, many more folks who requested it is the Butter Pecan Cheesecake. Reminiscent of the glorious cheesecakes served in New Jersey diners in the 1960's, it is a "go-to" recipe when you want to impress. If nuts are a no-go, a standard graham cracker crust works just fine. I don't know if it appears in any of her other books so I include an Amazon link in case anyone is interested. For a Jersey girl, Natalie has done pretty darned well with southern cooking!

                                            1. Today I'm making Kelly’s Banana Chocolate Chip Muffins, they are in the oven, so I'll post back when I've tasted them.

                                              Thank you to Eat Your Books for finding this recipe. I had some overripe bananas I needed to use up and didn't feel like another banana bread.

                                              1 Reply
                                              1. re: rasputina

                                                Ok these get 2 thumbs up. My daughter already ate two and they are barely out of the oven.

                                              2. I am making candied orange slices now from the book. House smells great so far

                                                1 Reply
                                                1. I received this cookbook for my birthday. So far i have only made the country captain and it was fantastic. Looking forward to trying many more recipes.