Deep South Parties

book-deepsouthpartiesThe long awaited followup to Robert St John’s wildly popular cookbook, Deep South Staples, is now on it’s way to bookstores nationwide. Deep South Parties or How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie, will hit the shelves on Tuesday, October 10th.

Deep South Parties, is the first new release in a three book deal signed between Robert St.John and Hyperion Publishing, a division of ABC and the Walt Disney Company.

Southern cooks are known as some of the best, most welcoming hosts in the world, setting out spreads filled with hearty, homey, and heavenly fare, enough to feed an army. And no Southerner knows how to entertain better than Robert St.John.

With recipes such as Sweet Potato Nachos with Boursin, Pecans and Roasted Red Pepper; Yellowfin Tuna Tartar with Avocado Relish and Wonton Chips; Crabmeat Won Tons with Sweet Chili Pepper Sauce; and Bourbon Pecan Truffles, this is entertaining with a Southern flair, sure to please crowds from coast to coast.

If you love Deep South Staples, you will certainly want to get your copy of Deep South Parties.

Roberst St. John Q & A PDF from Hyperion Books

Deep South Parties Buzz

“Every recipe in the book is a gift – and not just to lucky guests, but to hostesses like me who desperately need an updated repertoire and a glorious new reason to throw a party.”
– Julia Reed, Vogue

“Robert St.John’s new book – indeed, every word he has ever written – makes me Hungry. It also makes me LAUGH – which, in turn, makes me Hungry.”
– Jill Conner Brown, author of The Sweet Potato Queens

Executive chef/owner of several restaurants in Hattiesburg and Meridian, MS, St. John also writes a syndicated food/humor column, and his new book is entertaining indeed, with amusing essays on such topics as “The History of the Party.” But he also provides invaluable tips for entertaining, along with delectable recipes for party food. Some of these, such as Smoked Beef Tenderloin with Chive-and-Tarragon Sauce, are more sophisticated, while others are updated versions of Southern favorites or imaginative riffs on traditional Southern flavors, such as Black-Eyed Pea Cakes with Roasted Red Pepper Aoli. (There are also three versions of Pimento Cheese, which St. John calls “the pate of the South”). Recommended for all collections on entertaining. Copyright 2006 Reed Business Information.
– Library Journal