Southern Soups & Stews

Starred review from December 1, 2015

With McDermott's capable guide to hearty soups from the American South, readers can savor eight varieties of gumbo, learn the disputed origins of Brunswick stew, and cook their way through dozens of seafood, shellfish, chicken, and bean-based classics. These traditional recipes (e.g., Hall family ham-bone soup, Sherry Castle's Watauga County chicken stew with fluffy dumplings, shrimp and grits with tomatoes and bacon) call for all manner of smoked and rendered pork products, which smart vegetarian cooks can sometimes but not always sidestep. McDermott (Southern Cakes) follows these with basics such as rice, grits, cornbread, and biscuits, as well as an ingredient glossary. Her informative recipe headnotes, peppered with delicious historical and cultural tidbits, will help readers distinguish different regional cuisines and culinary identities. VERDICT Skillfully curated and presented by McDermott, these Southern soup recipes deserve attention.

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