COOKING & FOOD

South: Essential Recipes and New Explorations

Artisan. Oct. 2019. 376p. photos. index. ISBN 9781579657161. $40; ebk. ISBN 9781579659509. COOKING
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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.

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