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. The Southern Foodie explores a hearty swath of the South’s culinary culture, following its roots and exploring its evolution in the region’s best restaurants.
Meet the people who are keeping the tradition alive and reinventing the flavors of the South. Swing on 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 Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed.
- 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 shows 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.
Get ready to go on a journey. If you can’t physically travel to all of the great restaurants mentioned in this book, then let your taste buds make the trip for you!
I really like that the chapters are set up by state. This will be handy when I do travel to know which restaurants are nearby. Also, a glossary is included in the back of the book to look up specific food choices you may want to try and make yourself. Each restaurant featured has its address, phone number and website included, along with a bio and what makes that particular place so special. Southern chefs spilling their most prized recipes for everyone to enjoy. Yum!
My only critique of this book is that there were very limited pictures of the completed food dishes. When I attempt to make a new dish, I like to have a picture to look at and try to emulate. Just my own neediness due to my inexperience with cooking, but otherwise a wonderful variety of recipes (although my son was bummed there were no pizza recipes) have been included.
The only question now is, where do I want to go first?
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