South: Essential Recipes and New Explorations

Artisan. Oct. 2019. 376p. photos. index. ISBN 9781579657161. $40; ebk. ISBN 9781579659509. COOKING
This new cookbook from celebrated Charleston chef Brock (Heritage) is an excellent resource of regional Southern cooking, including an introduction on how the author became involved in cooking, along with information about popular Southern food such as grits and corn bread. Nine chapters cover items such as fish/shellfish, poultry and meats, soups/salads, and pantry items. Brock advises on how to acquire specialty ingredients and provides step-by-step recipes. He also details family-owned companies throughout the South, including the popular Benton’s. Exceptional full-color photographs beautifully showcase recipes, such as pickled peaches, fried okra, buttermilk pie, and Brock’s fried chicken. For vegetarians and vegans, there are some wonderful recipes for fresh vegetables, including fried green tomatoes and eggplant purloo.
VERDICT Brimming with exquisite interpretations of Southern cooking, this is a great collection for intermediate to advanced cooks looking to broaden their culinary repertoire.

Be the first reader to comment.

Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.


Get connected. Join our global community of more than 200,000 librarians and educators.

Get access to 8000+ annual reviews of books, ebooks, and more

As low as $13.50/month