Product details
- ISBN 9781401601638
- Weight: 611g
- Dimensions: 179 x 229mm
- Publication Date: 22 Aug 2012
- Publisher: Thomas Nelson Publishers
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Thirteen states, 100 chefs and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between.
Meet the people keeping the tradition alive and reinventing the flavors of the South while exploring its evolution of the region’s best restaurants.
Swing down to the Gulf Coast and wade into a chef’s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques.
Join food and drink writer Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed.
In The Southern Foodie, Chamberlain explores the South’s culinary culture with favorites such as:
- Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason’s Grill, Baton Rouge, LA
- Roasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TN
- Country Ham Fritters from Proof on Main, Louisville, KY
- Blue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SC
- Apricot Fried Pies from Penguin Ed’s Bar-B-Q, Fayetteville, AR
The Southern Foodie you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.
