Includes scrumptious recipes for these smothered classics:

Creamed Onions
Buttered Kale
Fricassee of Clams
Sole in White Wine Sauce
Chicken and Rice
Pepper Steak
Bourbon Pumpkin
Rum Raisin Pears
...And many more!

"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" -Donna Hodge, Food Editor, N'DIGO Magapaper

"Finger-licking meals for a new generation of soul food lovers." -Retha Hill, vice president of content, BET

Crawfish Étoufee, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler...Is your mouth watering yet? These decadent dishes are part of the long tradition of "smothered" foods, for which Southern cooks are rightfully famous. And in this new cookbook by the author of The New Soul Food Cookbook, "smothering" is explained in delicious detail for a new generation of food enthusiasts.

Rooted in the author's upbringing and peppered with personal anecdotes, Smothered Southern Cooking explains that "smothering" is nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are rich with flavor.

This cookbook includes tips on buying and caring for vegetables, a valuable staple of so many Southern recipes, and easy-to-follow directions and serving suggestions for each dish. With recipes for 105 mouthwatering favorites, there's something for everyone in recipes for everything from soups to sweets, including Cajun Butter Beans, Okra and Tomatoes, Smothered Catfish Steaks, Ham and Red Gravy, Hot Buttered Rum Cake, Sweet Potato Crunch-and so many more!

For a true taste of the South, prepared the way Southern chefs have for generations, Smothered Southern Foods is a delicious way to get cooking.