From her home in Charleston, South Carolina, Nathalie Dupree has mentored countless chefs and cooks—her chickens, as she calls them. In nearly 80 years of life so far, she’s been there, cooked that, and earned nearly every culinary accolade there is. And she’s not done yet. This fall brings a victory lap: Nathalie Dupree’s Favorite Stories & Recipes. Not all of the recipes in this book—Dupree’s fifteenth—are strictly “Southern.” There’s French onion soup, lemon and berry tart, and garlic-stuffed roast chicken, for example. But even the most die-hard fried chicken fan wants to eat a perfectly golden oven-baked bird now and again, and what better Southern source than Dupree for learning how to prepare one? The confidence that comes with experience permeates every page. Take Dupree’s recipe for sausage and apples, one of the author’s go-to weeknight suppers. That’s it: Link sausage (though bulk works, too) and Gala apples (chosen because they retain their shape in cooking). But because sometimes cooks want a tasty homemade meal without dirtying every dish in the kitchen, Dupree also offers three recipes that make more of this flavorful combination—a soup, a quiche, and even a hearty casserole.

– Phillip Rhodes, Garden & Gun Magazine

From her home in Charleston, South Carolina, Nathalie Dupree has mentored countless chefs and cooks—her chickens, as she calls them. In nearly 80 years of life so far, she’s been there, cooked that, and earned nearly every culinary accolade there is. And she’s not done yet. This fall brings a victory lap: Nathalie Dupree’s Favorite Stories & Recipes. Not all of the recipes in this book—Dupree’s fifteenth—are strictly “Southern.” There’s French onion soup, lemon and berry tart, and garlic-stuffed roast chicken, for example. But even the most die-hard fried chicken fan wants to eat a perfectly golden oven-baked bird now and again, and what better Southern source than Dupree for learning how to prepare one? The confidence that comes with experience permeates every page. Take Dupree’s recipe for sausage and apples, one of the author’s go-to weeknight suppers. That’s it: Link sausage (though bulk works, too) and Gala apples (chosen because they retain their shape in cooking). But because sometimes cooks want a tasty homemade meal without dirtying every dish in the kitchen, Dupree also offers three recipes that make more of this flavorful combination—a soup, a quiche, and even a hearty casserole.

– Phillip Rhodes, Garden & Gun Magazine

When we called Nathalie Dupree the "queen of Southern cuisine", we meant it. Dupree's TV shows, cookbooks, and classes have been hugely influential among Southern home cooks. Her latest book takes you through her entire storied life in food, from serving as a one-woman school cafeteria for her college classmates to running one of the most popular cooking schools in the South. While her recipes are always worth making (don't miss her biscuits), you'll love reading this book too.

– Lisa Cericola, Southern Living

A must-have cookbook for her legions of fans who have watched her on TV, read her articles in magazines and newspapers, or invoked her name in a conversation about Southern food, "Nathalie Dupree's Favorite Stories and Recipes" is a beautifully illustrated and delightful resource for planning memorable meals for all dining occasions. While unreservedly recommended for personal, professional, and community library cookbook collections, it should be noted that "Nathalie Dupree's Favorite Stories and Recipes" is also available in a digital book format.

– Helen Dumont, Midwest Book Review