Nathalie Dupree

Southern Kitchen | Saturday, May 16, 3:20 - 4:10, Richland Meeting Room A&B
Genre(s) Cooking

Nathalie Dupree is the author of fourteen cookbooks, selling over half a million copies, and host of more than three hundred national and international cooking shows, which have aired since 1986 on the PBS, the Food Network, and the Learning Channel. She has appeared many times on the Today Show and Good Morning America. Nathalie, as she is known to her fans, has won wide recognition for her work, including three James Beard Awards and numerous others. She has been chef of three restaurants – in Majorca, Spain; Social Circle, Georgia and Richmond, Virginia. For 10 years she directed the Rich’s Cooking School in Atlanta, where she stopped counting at 10,000 students. She was a founder and past president of IACP, a founder and board member of Southern Foodways, and two chapters of Les Dames d’Escoffier by whom she was awarded the honor of “Grande Dame.”

Book Title: Mastering the Art of Southern Vegetables

“Eat your vegetables” is a phrase that will never need to be spoken again with a copy of Mastering the Art of Southern Vegetables ($25.00, Jacketless Hardcover, 9 x 9 in, 208 pages, 978-1-4236-3738-7) in hand. Authors of this tasty new cookbook, Nathalie Dupree and Cynthia Graubart have crafted 120 vegetable recipes that bring Southern cooking to the kitchen table. To perfect each recipe, the co-authors traveled through the South to learn how vegetables are grown, and how to enhance their flavors with new techniques and ingredients– all while retaining the traditional recipes.

Building on their reputation as James Beard Award winners, Dupree and Graubart excerpted their best vegetable recipes (plus added some new ones) in this timely collection. Organized alphabetically by vegetable, the book shows how to prepare and cook each vegetable, and then presents favorite new and classic recipes, such as, roasted and grilled asparagus, easy corn and squash pudding, and stuffed squash and zucchini boats. Also included are flavor-enhancing vinaigrettes and sauces, and a chart for roasting an array of vegetables.