--- product_id: 17992672 title: "A Real Southern Cook: In Her Savannah Kitchen" price: "374.62 DT" currency: TND in_stock: true reviews_count: 13 url: https://www.desertcart.tn/products/17992672-a-real-southern-cook-in-her-savannah-kitchen store_origin: TN region: Tunisia --- # A Real Southern Cook: In Her Savannah Kitchen **Price:** 374.62 DT **Availability:** ✅ In Stock ## Quick Answers - **What is this?** A Real Southern Cook: In Her Savannah Kitchen - **How much does it cost?** 374.62 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/17992672-a-real-southern-cook-in-her-savannah-kitchen) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description "Dora Charles is the real deal, and hers may be the most honest - and personal - southern cookbook I've ever read." - John Martin Taylor In her first cookbook, a revered former cook at Savannah's most renowned restaurant divulges her locally famous Savannah recipes—many of them never written down before—and those of her family and friends Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at Savannah's most famous restaurant. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best. These are the intensely satisfying dishes at the heart of Dora's beloved Savannah: Shrimp and Rice; Simple Smoky Okra; Buttermilk Cornbread from her grandmother; and of course, a truly incomparable Fried Chicken. Each dish has a "secret ingredient" for a burst of flavor: mayonnaise in the biscuits; Savannah Seasoning in her Gone to Glory Potato Salad; sugar-glazed bacon in her deviled eggs. All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake. With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at the restaurant. “Talking About” boxes impart Dora’s cooking wisdom, and evocative photos of Savannah and the Low Country set the scene. Review: The Real Deal - This is the cookbook that I have been looking for all of my life! I am world travelled and simply love food - a true foodie. I have hundreds of cookbooks. But during the holidays I find myself in mourning. I've lost so many in my family - my mother, my grandmothers, aunts, and uncles. I am realizing that my generation has made a grievous error in letting the old ones go to their graves without learning the traditions. In today's society we praise the new and criticize the past. But past is not just prologue, it is history, it is tradition. On my mother's side (the side that hosted the holiday dinners) the people are from the South. The family settled in Cleveland, OH, by way of Florida, by way of Alabama (which they left because the Klan was after one of my great Uncles). As a child, during the holidays, I travelled to the Midwest to eat food that was decidedly Southern. It was delicious. But that isn't the whole story. Nowadays when people speak of Southern food or Soul food, they do so with a grimace, labeling it as unhealthy, the cause of diabetes, etc. Ironically, most of MY old ones, born and raised on this food, lived into their 90's. But in many ways this unhealthy designation is just another form of cultural denigration, while at the same time, every chef on the Food Network is incorporating those foods and methods into their own, so called gourmet cooking. Therefore, because society dismissed the old southern cooking as "not good enough", many who were raised with this kind of cooking chose not to preserve the memory of it, and, tragically, the memories of those who prepared it. This is a grievous mistake and I thank Dora for helping me just a little on my course correction. This book is beautiful and actually made me cry. It is exactly how I remember my family cooking. The recipes look amazing. I'll update my review when I have tried some, but I know that they are good because they are EXACTLY as ours were prepared. A couple are identical to the few I was able to snag for posterity. Her spirit and approach are the real thing. Not some chef TRYING to cook Southern, but a Southern cook trying to put into words what comes naturally to her. And those words are amazing. This book is well written and tells a story that needs to be told in the way it should be told. One last thing, please try to come off the high horse that I've seen so many on when reviewing this cookbook. For instance reviewers have scoffed at her use of Accent, Lawry's, Biscquick, margarine, etc. She labels Accent as "optional" - it's only recently that we have discarded this chemical for health reasons. People cooked with it for many years to enhance flavor. Lawry's is simply a mix of seasoning - the proportions of which have been copywrited and sold. Biscquick is simply a stabilzed baking mix. You could make it fresh if you want to, but many poor and busy people found it easier to buy it premade. Margarine, which I never touch, was put out as a HEALTHY alternative to butter a few decades back and an entire generation grew up using it as their butter and are accustomed to the flavor. I say this so that people see that many of these processed additives WERE a part of the organic evolution of black southern cooking. However if you read closely in the book, she sticks mostly to scratch. Finally, she talks about fry grease and people run for the hills. However if you'll stand still for a moment, all fry grease is is the grease that has been infused by the meat that was cooking in it. It is used as a flavoring IN LIEU of an unflavored oil. Ie: 2 tblsp of rendered bacon fat instead of 2 tblsp of olive oil. Not more fat, more flavor. At any rate, my point is not to convince anybody to eat Southern food. My point is that if Southern food was at all a part of your heritage, this book is for you. It is history as told by the cook. It is love through food. I might buy another copy just to give her the sale. Review: REAL food from a REAL cook -- and it's REAL GOOD too - This book has everything I've ever wanted to cook -- plus a few cakes, pies and cookies. It reminds me of my momma, her momma and my dad's momma. Of the dozen or so "instructions" (when I cook I rarely measure, maybe weigh a few things and just follow along), there hasn't been a miss yet. My 7yo daughter asked if we could get Rice Krispies today to try the Orphan One Hundred Cookies :) Initially I borrowed this book from the local library, after searching the Cooking--Southern category; I ordered my copy from desertcart while still reading the introduction. I love learning a cook's history, their inspiration. It gives me a chance to learn their voice. And Mizz Dora is funny! She knows her stuff but she isn't pretentious. This is likely the first time I ever laughed out loud reading a recipe intro! Her instructions are clear, with a little straight-talk thrown in when needed. Most of the recipes are so straightforward that I feel confident "cooking as I go", checking on the steps to make sure I'm on track. My husband approves. When I sent my momma a picture of the hoecakes, she called me two minutes later and said, "When you make those, I'm coming over." She's from Alabama and swears her grandmomma aka Big Momma could have written this book. If she'd ever written out recipes anyway. For a cook who cooks by feel, I can't imagine how hard it was to write out ever step and every ingredient down to the last quarter-teaspoon of salt, but she did it. Mizz Charles turned out an amazing cookbook. I would proudly keep it on my shelf if I wasn't always flipping through it. {Prior to checking out her book from the library, I'd never heard of Dora Charles or whatever mess did or didn't happen regarding Paula Deen, so I can't comment about that. (It has nothing to do with the book anyway.)} ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #169,948 in Books ( See Top 100 in Books ) #37 in Soul Food Cooking, Food & Wine #61 in Western U.S. Cooking, Food & Wine #63 in Southern U.S. Cooking, Food & Wine | | Customer Reviews | 4.6 out of 5 stars 1,020 Reviews | ## Images ![A Real Southern Cook: In Her Savannah Kitchen - Image 1](https://m.media-amazon.com/images/I/81B41vKxQGL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ The Real Deal *by K***L on September 20, 2015* This is the cookbook that I have been looking for all of my life! I am world travelled and simply love food - a true foodie. I have hundreds of cookbooks. But during the holidays I find myself in mourning. I've lost so many in my family - my mother, my grandmothers, aunts, and uncles. I am realizing that my generation has made a grievous error in letting the old ones go to their graves without learning the traditions. In today's society we praise the new and criticize the past. But past is not just prologue, it is history, it is tradition. On my mother's side (the side that hosted the holiday dinners) the people are from the South. The family settled in Cleveland, OH, by way of Florida, by way of Alabama (which they left because the Klan was after one of my great Uncles). As a child, during the holidays, I travelled to the Midwest to eat food that was decidedly Southern. It was delicious. But that isn't the whole story. Nowadays when people speak of Southern food or Soul food, they do so with a grimace, labeling it as unhealthy, the cause of diabetes, etc. Ironically, most of MY old ones, born and raised on this food, lived into their 90's. But in many ways this unhealthy designation is just another form of cultural denigration, while at the same time, every chef on the Food Network is incorporating those foods and methods into their own, so called gourmet cooking. Therefore, because society dismissed the old southern cooking as "not good enough", many who were raised with this kind of cooking chose not to preserve the memory of it, and, tragically, the memories of those who prepared it. This is a grievous mistake and I thank Dora for helping me just a little on my course correction. This book is beautiful and actually made me cry. It is exactly how I remember my family cooking. The recipes look amazing. I'll update my review when I have tried some, but I know that they are good because they are EXACTLY as ours were prepared. A couple are identical to the few I was able to snag for posterity. Her spirit and approach are the real thing. Not some chef TRYING to cook Southern, but a Southern cook trying to put into words what comes naturally to her. And those words are amazing. This book is well written and tells a story that needs to be told in the way it should be told. One last thing, please try to come off the high horse that I've seen so many on when reviewing this cookbook. For instance reviewers have scoffed at her use of Accent, Lawry's, Biscquick, margarine, etc. She labels Accent as "optional" - it's only recently that we have discarded this chemical for health reasons. People cooked with it for many years to enhance flavor. Lawry's is simply a mix of seasoning - the proportions of which have been copywrited and sold. Biscquick is simply a stabilzed baking mix. You could make it fresh if you want to, but many poor and busy people found it easier to buy it premade. Margarine, which I never touch, was put out as a HEALTHY alternative to butter a few decades back and an entire generation grew up using it as their butter and are accustomed to the flavor. I say this so that people see that many of these processed additives WERE a part of the organic evolution of black southern cooking. However if you read closely in the book, she sticks mostly to scratch. Finally, she talks about fry grease and people run for the hills. However if you'll stand still for a moment, all fry grease is is the grease that has been infused by the meat that was cooking in it. It is used as a flavoring IN LIEU of an unflavored oil. Ie: 2 tblsp of rendered bacon fat instead of 2 tblsp of olive oil. Not more fat, more flavor. At any rate, my point is not to convince anybody to eat Southern food. My point is that if Southern food was at all a part of your heritage, this book is for you. It is history as told by the cook. It is love through food. I might buy another copy just to give her the sale. ### ⭐⭐⭐⭐⭐ REAL food from a REAL cook -- and it's REAL GOOD too *by J***N on May 13, 2016* This book has everything I've ever wanted to cook -- plus a few cakes, pies and cookies. It reminds me of my momma, her momma and my dad's momma. Of the dozen or so "instructions" (when I cook I rarely measure, maybe weigh a few things and just follow along), there hasn't been a miss yet. My 7yo daughter asked if we could get Rice Krispies today to try the Orphan One Hundred Cookies :) Initially I borrowed this book from the local library, after searching the Cooking--Southern category; I ordered my copy from Amazon while still reading the introduction. I love learning a cook's history, their inspiration. It gives me a chance to learn their voice. And Mizz Dora is funny! She knows her stuff but she isn't pretentious. This is likely the first time I ever laughed out loud reading a recipe intro! Her instructions are clear, with a little straight-talk thrown in when needed. Most of the recipes are so straightforward that I feel confident "cooking as I go", checking on the steps to make sure I'm on track. My husband approves. When I sent my momma a picture of the hoecakes, she called me two minutes later and said, "When you make those, I'm coming over." She's from Alabama and swears her grandmomma aka Big Momma could have written this book. If she'd ever written out recipes anyway. For a cook who cooks by feel, I can't imagine how hard it was to write out ever step and every ingredient down to the last quarter-teaspoon of salt, but she did it. Mizz Charles turned out an amazing cookbook. I would proudly keep it on my shelf if I wasn't always flipping through it. {Prior to checking out her book from the library, I'd never heard of Dora Charles or whatever mess did or didn't happen regarding Paula Deen, so I can't comment about that. (It has nothing to do with the book anyway.)} ### ⭐⭐⭐⭐⭐ Fantastic cookbook... *by J***E on April 23, 2025* What a delightful way to pass the afternoon, with fabulous recipes, family history, and gorgeous photos of many dishes so I know how the finished product should look. I will be trying some of these recipes soon! --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/17992672-a-real-southern-cook-in-her-savannah-kitchen](https://www.desertcart.tn/products/17992672-a-real-southern-cook-in-her-savannah-kitchen) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-07-17*