Damon Lee Fowler

Food * History * Words

Recipes and Stories

26 September 2013: A French Apple Tart

September 26, 2013

Tags: Autumnal Cooking, apple pie, apples, Apple Tart, French Apple Tart, Julia Child

A Free-Form Apple Tart is a simple pastry to master, but it never fails to impress.

For those on my Facebook author’s page who asked for the recipe, here’s the free-form apple tart that’s pictured there. This was the first apple pie I ever made after I was grown and had my own kitchen. It’s from the first Julia Child cookbook I owned, From Julia Child’s Kitchen (1975), and it has been my standard apple pie ever since.

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30 October 2012: Autumn Apple Tart

October 30, 2012

Tags: apples, apple pie, Classic French Cooking, Apple Tart, Cinnamon Sugar

A Simple Apple Tart

Now that we’re finally getting a little bit of a nip in the air, here’s another simple apple tart that is just the thing to warm and soothe.

The most important part of a good pie or tart is good pastry, which is fortunately a snap to make, especially if you own a food processor. Read More

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18 October 2012: Apple Pie Season

October 19, 2012

Tags: apple pie, Apple Tart, apples, Historical American Cooking, Historical Southern Cooking, Damon Lee Fowler's New Southern Kitchen

Gingered Apple Tart with Shortbread Crust, photographed by Timothy Hall

Surely one of the best fragrances of autumn is the heady aroma of the season’s first juicy, ripe apples baking in a pie. For many Americans, it’s the quintessential aroma of the season—the subtle smell of falling leaves and of toasting pecans, roasting turkey, and mulled cider all rolled into one. Read More

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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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