Damon Lee Fowler

Food * History * Words

Recipes and Stories

20 July 2012: Yellow Crooknecks

July 20, 2012

Tags: Classical Southern Cooking, Historical Southern Cooking, Mary Randolph, Lettice Bryan, Annabella Hill, Nancy Carter Crump, Cymling Squash, Yellow Crookneck Squash, Yellow Summer Squash, Squash

A still life of yellow crookneck squash, being made ready for the pan. Photography by John Carrington

Summer squash is in the air (and, where the drought hasn’t struck, overflowing in the garden). When fellow culinary historian Nancy Carter Crump mentioned them in a recent short essay, it inspired a look back to the four doyennes of Southern cookery, and turned up three different ways of getting the similar results from Mary Randolph, Lettice Bryan, and Annabella Hill:

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Selected Works

Cookbooks

Ham: A SAVOR THE SOUTH Cookbook

A part of the University of North Carolina Press’s SAVOR THE SOUTH® series, Ham: A SAVOR THE SOUTH Cookbook contains 55 classic recipes for hams Southern and otherwise.

Essentials of Southern Cooking: Techniques & Flavors of a Classic American Cuisine

A collection of more than twenty-five years of writing about and teaching the history and techniques of the cooking of my native American South, the collection of cuisines that we loosely call Southern Cooking.

Savannah Chef's Table: Extraordinary Recipes from This Historic Southern City

A portrait of Savannah's growing restaurant scene in recipes and stories.

Classical Southern Cooking

A Celebration of the Cuisine of the Old South, hailed as a modern classic and Bible of Southern Foodways.

The Savannah Cookbook

A loving portrait of a proud old port city in recipes

Damon Lee Fowler's New Southern Kitchen

Classical Southern Cooking in today's kitchen

Damon Lee Fowler's New Southern Baking

Traditional Southern Baking for modern cooks

Beans, Greens, and Sweet Georgia Peaches

A sampling of the South's Cookery for the hundreds of regional fruits and vegetables.

Dining at Monticello

Seventy five recipes that were documented to have been used at Mr. Jefferson's Monticello during his lifetime, translated for use in a modern kitchen, with essays by the Foundation's curatorial staff.

Quick Links

John Carrington Photography

Web site for the food photographer for two of my cookbooks, Classical Southern Cooking and The Savannah Cookbook

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