Damon Lee Fowler's New Southern Baking by Damon Lee Fowler
Classic Flavors for Today's Cook

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Synopsis

Book by Fowler, Damon Lee
 

About Damon Lee Fowler

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Damon Lee Fowler is the feature food columnist for the Savannah Morning News.
 
Published September 27, 2005 by Simon & Schuster. 384 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Damon Lee Fowler's New Southern Baking

Publishers Weekly

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Pecan Upside-Down Cake, a cross between upside-down cakes (derived from French tarte tatin) and monkey bread (a sweet, pecan-studded biscuit);

Aug 22 2005 | Read Full Review of Damon Lee Fowler's New Southe...

Publishers Weekly

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Savannah Cutlets may seem nouveau (they use bourbon as well as parmesan cheese), but Fowler, who tempers innovation with historical background, points out parmesan has been imported to Georgia since the 18th century.

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