Deep South Parties

Deep South Parties Cover

Deep South Parties

Or, How to Survive the Southern Cocktail Hour Without a Box of French-Onion Soup Mix, a Block of Processed Cheese, or

By Robert St John; Julia Reed (Foreword by)

Hyperion Books, Hardcover, 9781401308407, 250pp.

Publication Date: October 10, 2006

The engaging, entertaining, and downright hilarious author of Deep South Staples returns with an irresistible guide to entertaining, Southern-style Southern cooks are known as some of the best, most welcoming hosts in the world, setting out spreads filled with hearty, homey, and heavenly fare, enough to feed an army. And no Southerner knows how to entertain better than Robert St. John, chef, food columnist, and bon vivant extraordinaire. In his new cookbook, Deep South Parties, he puts his own twist on cooking for a crowd, showing readers which recipes work best for which occasions, how to entertain large groups with ease, how to throw the liveliest holiday parties in town, and much more. With recipes like Sweet Potato Nachos with Boursin, Pecans, and Roasted Red Pepper; Yellowfin Tuna Tartar with Avocado Relish and Wonton Chips; Crabmeat Won Tons with Sweet Chili Pepper Sauce; and Bourbon Pecan Truffles, this is entertaining with a Southern flair, sure to please crowds from coast to coast.

About the Author
Robert St. John is the Executive Chef/Owner of the Purple Parrot Caf and Mahogany Bar in Hattiesburg and Meridian, Mississippi. He writes a syndicated food column for several newspapers, and hosts a monthly television cooking show. He lives in Hattiesburg, Mississippi.