Johnny Harris Restaurant Cookbook

by Julie Lowenthal, Mary Senseney (Photographer)

Overview

Mouthwatering BBQ from a community treasure. Savannah natives and tourists alike have been enjoying Johnny Harris's famed barbecue since 1924. Photos, stories, and hearty recipes bring the landmark's distinctive history and flavors into the home kitchen. Recipes include entr'es such as Sweet and Spicy Short Ribs and Spicy Buttermilk Fried Chicken with delicious sides of Garlic Cheddar Grits and Savannah Creamed Corn to round out the menu.

Product Details

ISBN-13:	9781455618965
Publisher:	Arcadia Publishing SC
Publication date:	01/22/2014
Pages:	208
Product dimensions:	8.20(w) x 9.30(h) x 0.80(d)

About the Author

Julie Lowenthal is the granddaughter of Kermit Lynnwood "Red" Donaldson. Donaldson began working at Johnny Harris Restaurant in 1927 and eventually became the full owner. After Donaldson's death, his family continued to run the restaurant. Lowenthal, a former nurse, and her husband, Bernard J. Lowenthal, Jr., work at Johnny Harris Restaurant, where they have introduced their four children to the traditions of the restaurant: family, friends, and good food!


Mary Britton Senseney is a freelance food photographer whose work has been featured in such publications as Southern Living and Weight Watchers. Senseney also has done work for Betty Crocker and Pillsbury, among others. She graduated cum laude with a BFA from the Savannah College of Art and Design. Originally from Ocracoke Island, North Carolina, Senseney and her family live in Savannah, Georgia.

Table of Contents

Our History 8

Drinks 27

Appetizers 41

Soups 59

Salads 79

Vegetables and Breads 99

Sauces, Rubs, and Meats 133

Seafood 159

Desert 179

Acknowledgment 203

Index 204

Editorial Reviews

05/01/2014
The 90th anniversary of this Savannah restaurant celebrates cooking for many generations. From Johnny Harris's original roadside tavern/barbecue restaurant with slot machines to its current incarnation as a larger, more contemporary establishment, this restaurant has provided its community with quality service, eating, drinking, and dancing. Four generations of the Donaldson family have kept the restaurant going and the recipes here reflect food fashions of frozen, canned, and trucked-in ingredients. Tastes and presentations were the rule of the day. These foods were served when calories, fat, salt, sugar, and good nutrition were less of a concern; sustainable, organic, local ingredients were not considered. These dishes can be adapted by reducing the amounts of cheese, sugar, and salt, while substituting healthier methods of preparation. Special directions and recipes are given for Johnny Harris's famous Bar-B-Cue sauces and rubs, which are shipped around the world. VERDICT This cookbook recalls moments in American and world history, while presenting the food and culture of Savannah. Filled with local lore, events, anecdotes of cherished customers and employees, as well as pictures of the establishment, this is a perfect souvenir cookbook.—Ruth Amernick, San Francisco P.L.

Library Journal