Southern cooking is more than pork fat and collards (though these are good things). Southern cooking is--like any other important cuisine--making the most out of nature's bounty. Damon Lee Fowler knows that. He takes the natural abundance of Southern gardens and creates (or in many cases) recreates recipes that make eating your vegetables the best part of the meal. If you grew up in the South and/or (like me) had a Southern mother or grandmother who cooked lots of seasonal vegetables. This book is chock full of recipes and memories. I have tried about 2/3 of the recipes so far and I haven't found one that I disliked.