Fred Thompson’s Southern Sides

“A bible of classic and contemporary Southern sides. Highly recommended.” — Library Journal Starred Review

“The flavors here are big. . . . [Thompson] has a missionary’s fervor for the sides and vegetables that he calls, in his introduction, ‘the apex of Southern cooking.’” — The New York Times

“Once you tuck into this book, you may never want to move on to the main course.” — Garden & Gun Editors' favorite

“The recipes in Thompson’s 11th cookbook reflect where life has taken him — the down-home classics he learned from his grandmothers, mother and aunts to modern dishes influenced by well-respected Southern chefs." — Raleigh News and Observer

“Thompson throws down with great suggestions for the neglected part of the plate.” — New Orleans Times-Picayune

“[A] cookbook that brings so much more to the table than recipe listings. . . . Southerners will get a nice dose of nostalgia and comfort from these recipes, and non-southerners will get a great glimpse into a culture that cannot be explained, only experienced. All readers will also continue the rich traditions of these great meals by creating new memories through them.” — Okra Magazine

“Fred Thompson’s Southern Sides has the most genuine personality of any cookbook to come my way.” — Sarah Kucharski, Smoky Mountain Living

“A worthwhile cookbook that brings so much more to the table than recipe listings.” — Southern Food

“From the get-go, you've got to like Fred Thompson’s Southern Sides. Written like a long, literate love letter to Southern fare, the recipes range from small plates to big, meal-sized dishes.” — Detroit Metro Times

“Fred Thompson’s Southern Sides is perfect for anyone who already loves Southern side dishes or for those who want to learn more about preparing traditional Southern ingredients.” — Savannah Morning News