-- Donna Florio, Southern Living
“A collection of oven dishes both sweet and savory from a Southerner whose passion for them shows no sign of cooling. No one knows Southern cooking quite like Jean Anderson. A long-time food editor and the author of such books as A Love Affair with Southern Cooking and Falling Off the Bone, her encyclopedic knowledge of Southern food makes her the perfect author for this delicious down-home collection. If it's baked and it's from the South, you'll find it here. From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary. You'll find appetizers and snacks, main dishes, sides, breads, and desserts that showcase such beloved Southern staples as pork and rice, sweet potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued Chicken to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this book has it all. Throughout, Anderson dishes up juicy bits of history and lore about the recipes, while luscious full-color photographs offer mouthwatering inspiration.”
"Jean Anderson—who understands, like Faulkner, that 'the past isn't past'—is a loving historian of the South. Her book reaches back to the American South before there was an America. I love the history and stories behind the recipes almost as much as the unique names — Great Smokies Jelly Pie, Texas Torte, Chicken Boudine — it makes this Yankee want to get into the kitchen and start entertaining Southern style."
-- Sara Moulton, host of the PBS show Sara's Weeknight Meals
"From a Southern Oven is loaded with both savory and sweet dishes you'll want to make over and over again. I love how Jean Anderson avoids endlessly detailed instructions and just gives you the facts; reading one of her recipes is like hearing a friend, albeit with a slight Southern drawl, explain how to prepare a favorite dish. This is a real classic of our American culinary heritage."
-- Nick Malgieri, author of Bake and Bread
"In the food world, which is heavily populated with frauds and flimflams, Jean Anderson is the real deal. Her books are the gold standards; she is a treasure."
-- Malachy Duffy, formerly Senior Editor, Food & Wine Magazine
“What a treasure . . . a beautiful book! I have found my Christmas gifts. Shopping is easy when there's a new Jean Anderson cookbook on the shelves."
-- Robert Holmes, Greensboro, NC
"I bought your book just a few days ago at Southern Season. Made the scalloped oysters tonight and went to heaven! Thank you."
-- Leslie De Baun, Cary, NC
"Anderson is a food writing professional whose recipes always work; you can rely on them. She has long been my role model . . . Others may be jumping on the Southern cookbook bandwagon, but they will have to ride a long way to catch up with Anderson."
-- Debbie Moose, Moose Musings Blog
"Just had Georgetown Rice and Shrimp (from the Gulf) Pie with Bacon. Fantastic!"
-- Dave Tomsky, Asheville, NC