Beans, Greens & Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables Paperback – September 16, 2014

Fabulous book! Damon Lee Fowler is a witty southern institution and provides excellent insight & delicious recipes. I like Mr. Fowler & his books so much that even though I had the earlier edition, to get subsequently added recipes, I purchased this later edition! I am thrilled with it!!

Damon Lee Fowler is one of my favorite southern cookbook writers. His knowledge of southern cooking is phenomenal and he knows how to write a very user-friendly cookbook. I love his recipes and his southern charm!

These receipes are 1 - too few and 2- not really southern country cooking. I was disappointed, there are much better books out there

This writer knows his way around the southern palate like no other. This book offers new ways with old reliable southern foods, and is a joy to read and from which to cook.

When I retired from teaching, some of my friends at school gave me this book and they all signed it, because I was moving to Georgia. That summer, Damon Lee Fowler came to the area for a cooking class. After trying some of the recipes and meeting him, I was hooked. (I think I have everyone of his cookbooks.) I like them all, but just like a first child, I think this is my favorite. Where do I start....his Watermelon Salad, Pecan Pie, St. John's Peach Chutney are all worth the price of the book and I haven't even scratched the surface. Where else can you find a recipe for fiddleheads? (and I love fiddleheads)You won't be sorry if you buy this cookbook.My husband doesn't even like grits and he loves his "Grits and Greens".

Damon Lee Fowler's "Beans, Greens, and Sweet Georgia Peaches" is a follow-up to his successful "Classical Southern Cooking", concentrating this time on the Southern cook's way with fruit and vegetables. It is, however, much more than merely a book of recipes. Instead, Fowler serves up a delightful treatise on the philosophy and outlook of Southern cooking, in which the recipes act more as examples of his principle arguments, rather than the book's main raison d'être. It is clear that the author is more interested in explaining the `why' of Southern cooking than the `how' - something that is very useful when you find yourself needing to make substitutions because of problems of availability! In addition, his enthusiasm for his subject shines through on every page. In all, this makes for a fascinating read. The book also contains some really wonderful recipes!Throughout, Fowler concentrates on Southern traditional ways, always aiming for the authentic touch to his dishes and methods of preparation. Consequently, even though this book is mainly about vegetable dishes, prepared Southern-style, it is by no means a vegetarian cookbook. Traditional Southern pork dripping or ham, as well as seafood features prominently throughout the book. Nevertheless, Fowler remains sensitive to the fact that its title and subject matter may well draw the attention of those seeking vegetarian recipes and so he thoughtfully (and tastefully!) provides true vegetarian (and even vegan) alternatives wherever possible. While these may not be totally true to their origins, the results are every bit as tasty.My copy of this book was given to me by my wife, as a memento of our first trip to Atlanta. Even though some of the ingredients are a little hard to come by the UK, it has nevertheless come to be one of my favourite sources of inspiration in the kitchen. And it is a wonderfully mouth-watering way to be reminded of the hospitality the Southern States!

Finally able to duplicate the vegetable dishes my grandmothers made.e.g. Slow cooked Pole Beans with ham hocks, like I remembered. Tip: you have to have the right type of green bean or it just won't work.

This book is a treasure. I was so pleasantly surprised that it wasn't "weird" and un-southern like "Booklist" led me to believe. Now I can almost cook like my great-grandmother did. (I need more practice.) Not only is this a great cookbook and reference, it's full of very enjoyable reading. I find myself picking this up for my recreational reading and getting hungry. It also tells me all I want to know about the vegetables themselves, like how to choose a ripe cantalope, and why sweet potatoes are sometimes called yams. However, it's very well organized and laid-out if you need to get a recipe and skip the conversation. (But that's not very southern of you.) I can't get enough of that braised cabbage!