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Seasoned in the South: Recipes from Crook's Corner and from Home

Seasoned in the South: Recipes from Crook's Corner and from Home Cover

ISBN13: 9781565124790
ISBN10: 1565124790
All Product Details

 

Synopses & Reviews

Publisher Comments:

You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisineandmdash;from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwestandmdash;in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the cityandrsquo;s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere.

and#160;

Organized by region, The Big Jones Cookbook provides an original look at southern heirloom cooking with a focus on history, heritage, and variety. Throughout, Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribachandrsquo;s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigsandrsquo; feet.

and#160;

Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.

Review:

"The Southern delicacies of Crook's Corner restaurant are well known to the students and residents of Chapel Hill, N.C. Now Smith, the chef there for 15 years, has assembled a quirky and compact selection of his favorite dishes for the rest of the world to ponder. Perhaps because Chapel Hill is a college town, the book is broken into four seasons starting with fall (though it's puzzling to find Scalloped Potatoes in autumn, Mashed Potatoes in spring and not a single spud in winter). Smith previously worked at another North Carolina spot, La Residence, and there exists an undercurrent of fine French cuisine that gives his recipes some sophistication. The cultural mix is readily apparent and exciting in his Two- (or Three-) Bird Pt: in one of the few instances where liquor benefits a liver, duck and chicken organs are flavored with a jigger of Wild Turkey. The French influence is subtler in Turtle Soup, based on a dish from Babette's Feast and requiring two pounds of ground turtle meat. Of course, such pomp and circumstance can carry one only so far. Smith's summer ends with a blissfully redneck Really Good Banana Pudding, laden with half-and-half and vanilla wafers." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it " a legend." "Travel and Leisure" described it as " country cookin' gone cool." A reviewer for the "Washington Post" said, " I have yet to eat an average meal at Crook's Corner— the food is consistently outstanding, sort of nouvelle down home." And "Delta Sky" rated it " the best place to eat in Chapel Hill, in North Carolina and possibly on earth."

It's that good, and it has sustained its reputation since 1982, when legendary Southern chef Bill Neal, author of three popular cookbooks, opened the restaurant with partner Gene Hamer.

For more than a decade now, Bill Smith has presided over the kitchen, bringing his creative cuisine to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is reason for celebration.

Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes reinvent classics of the Southern culinary tradition and offer up imaginative interpretations of bistro fare.

"Seasoned in the South" captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens.

Synopsis:

Crook’s Corner is a veritable institution in North Carolina and the worthy recipient of much national praise. The New York Times called it “a nightly celebration.” Bon Appetit called it “a legend.” Travel and Leisure described it as “country cookin’ gone cool.” A reviewer for the Washington Post said, “I have yet to eat an average meal at Crook’s Corner—the food is consistently outstanding, sort of nouvelle down home.”And Delta Sky rated it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.”

It’s that good, and it has sustained its reputation since visionary chef Bill Neal opened the restaurant with partner Gene Hamer in 1982. After Neal passed away, Bill Smith took over the helm and for more than a decade has brought his intuitive and inspired approach to cooking to an ever-growing crowd who’ve come to associate dining at Crook’s with a belief that every meal is reason for celebration.

Smith’s recipes are marvelously uncomplicated—the new bistro food of the South, showcased in dishes like Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Beurre Blanc, Cold Stuffed Pork Loin with Artichoke Spread, Scallops with Spinach and Hominy, and his signature dish, Honeysuckle Sorbet. Arranged by season, these recipes capture the flavors of the freshest foods and the spirit of one of the South’s liveliest and most innovative kitchens.

Synopsis:

Paul Fehribach, arguably Chicagoand#8217;s foremost localist chef, articulates the history, cultures, and processes that make his southern heritage restaurant, Big Jones, a critical and popular success. His menu depends on the availability, quality, and pedigree of specific ingredients and practices, and his attention to historical and culinary detail is evident in dishes like and#147;Eugeneand#8217;s Breakfast in Mobile, circa 1930and#8221; and and#147;Reezy-Peezy, circa 1730.and#8221; Fehribach draws on his childhood in southern Indiana, as well as on his research, in laying out the many different cuisines of the south and their key techniques--including breaking down an entire pig.

Synopsis:

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes.

Crooks Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.”

For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the Souths liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smiths marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.

Synopsis:

The new bistro food of the South is showcased in dishes like Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Beurre Blanc, Cold Stuffed Pork Loin with Artichoke Spread, Scallops with Spinach and Hominy, and Smith's signature dish, Honeysuckle Sorbet.

About the Author

Bill Smith has served as chef at Crook’s Corner for more than a decade. His essays have been featured in newspapers and on radio and television, and his recipes have been selected for 150 Best American Recipes and Food & Wine Magazine’s Best of the Best.

Lee Smith is the author of sixteen previous books of fiction, including the bestselling novels Fair and Tender Ladies and The Last Girls, winner of the Southern Book Critics Circle Award. Also the recipient of the 1999 Academy Award in Fiction from the American Academy of Arts and Letters, she lives in Hillsborough, North Carolina.&

Table of Contents

Preface

Acknowledgments

Breads

and#160;and#160;and#160;and#160; Skillet Cornbread

and#160;and#160;and#160;and#160; Sally Lunn

and#160;and#160;and#160;and#160; Popovers

and#160;and#160;and#160;and#160; Farmstead Biscuits

and#160;and#160;and#160;and#160; Sweet Potato Biscuits

and#160;and#160;and#160;and#160; Cheddar Biscuits

and#160;and#160;and#160;and#160; Beignets

and#160;and#160;and#160;and#160; Buckwheat Banana Pancakes

and#160;and#160;and#160;and#160; Antebellum Rice Waffles

and#160;and#160;and#160;and#160; Salt-Rising Bread

and#160;and#160;and#160;and#160; Abruzzi Rye Bread

and#160;and#160;and#160;and#160; Awendaw Spoonbread

Inspirations from the Lowcountry
and#160;and#160;and#160;and#160; Benne Oyster Stew

and#160;and#160;and#160; She-Crab Soup

and#160;and#160;and#160; Carolina Gold Rice and Boiled Peanut Perlau

and#160;and#160;and#160; Pickled Shrimp

and#160;and#160;and#160; Creamy Grits

and#160;and#160;and#160; Shrimp and Grits

and#160;and#160;and#160; Reezy-Peezy, ca. 1780

and#160;and#160;and#160; Mustard Barbeque Sauce

and#160;and#160;and#160; Sea Island Benne Cake

and#160;and#160;and#160; Roux Icing

and#160;and#160;and#160; Sea Island Benne Ice Cream

and#160;and#160;and#160; Coconut Cream Cake

and#160;and#160;and#160; Cream Cheese Icing

South Louisiana
and#160;and#160;and#160; Crawfish Boudin Fritters

and#160;and#160;and#160; Gumbo Ya-Ya

and#160;and#160;and#160; Cajun Seasoning

and#160;and#160;and#160; Creole Boiled Rice

and#160;and#160;and#160; Gumbo zandrsquo;Herbes

and#160;and#160;and#160; Crawfish andEacute;touffandeacute;e

and#160;and#160;and#160; Barbecued Shrimp

and#160;and#160;and#160; Creole Seafood Seasoning

and#160;and#160;and#160; Red Beans

and#160;and#160;and#160; Voodoo Greens

and#160;and#160;and#160; Brown Butter Roasted Palm Hearts

and#160;and#160;and#160; Debris Gravy

and#160;and#160;and#160; Randeacute;moulade

and#160;and#160;and#160; Eggs New Orleans

and#160;and#160;and#160; Poached Eggs

and#160;and#160;and#160; Crab Cakes

and#160;and#160;and#160; Bandeacute;arnaise

and#160;and#160;and#160; Potatoes Oandrsquo;Brien

and#160;and#160;and#160; Bread Pudding

and#160;and#160;and#160; Cherry Bavarian Cream

The Appalachian Highlands

and#160;and#160;and#160; Sautandeacute;ed Ramp Greens with Benne

and#160;and#160;and#160; Grilled Asparagus with Cottage Cheese and Lemon

and#160;and#160;and#160; Pimiento Cheese

and#160;and#160;and#160; Hominy

and#160;and#160;and#160; Succotash

and#160;and#160;and#160; Old Virginia Fried Steak, ca. 1824

and#160;and#160;and#160; Chicken-Fried Morel Mushrooms

and#160;and#160;and#160; Sawmill Gravy

and#160;and#160;and#160; Turnip Greens with Potato Dumplings

and#160;and#160;and#160; Pan-Fried Ham with Redeye Gravy

and#160;and#160;and#160; Buttermilk Pie

and#160;and#160;and#160; Jelly Roll Cake

and#160;and#160;and#160; Salty Sorghum Taffy

Kentuckiana
and#160;and#160;and#160; Chicken and Dumplings, ca. 1920

and#160;and#160;and#160; Sweet Teaandndash;Brined Pork Loin

and#160;and#160;and#160; Fried Chicken

and#160;and#160;and#160; Duet of Duck with Bourbon Giblet Jus

and#160;and#160;and#160; Potted Duck

and#160;and#160;and#160; Rutabaga Confit

and#160;and#160;and#160; Creamed Brewster Oat Groats with Parsnips and Hen of the Woods

and#160;and#160;and#160; Braised Sausages with Sauerkraut and Parsnips

and#160;and#160;and#160; Mashed Potatoes

and#160;and#160;and#160; Charred Brussels Sprouts with Shallots and Pecans

and#160;and#160;and#160; Black Walnut Sorghum Pie

and#160;and#160;and#160; Short Crust for Sweet Pies

and#160;and#160;and#160; Chocolate Pecan Tart

and#160;and#160;and#160; Pawpaw Panna Cotta

and#160;and#160;and#160; Persimmon Pudding Pie

and#160;and#160;and#160; Salty Sorghum Ice Cream

The Delta and Deep South

and#160;and#160;and#160; Cheese Straws

and#160;and#160;and#160; Boiled Peanuts

and#160;and#160;and#160; Fried Green Tomatoes

and#160;and#160;and#160; Goat Cheese and Potato Croquettes

and#160;and#160;and#160; Pecan Chicken Salad

and#160;and#160;and#160; Crispy Catfish andagrave; la Big Jones

and#160;and#160;and#160; Crowder Peas

and#160;and#160;and#160; Sweet Potato Hash

and#160;and#160;and#160; Mississippi Mud Pie

and#160;and#160;and#160; Red Velvet Cake

The Bar

and#160;and#160;and#160; Sazerac Cocktail, ca. 1940

and#160;and#160;and#160; Chatham Artillery Punch

and#160;and#160;and#160; Oleo-Saccharum

and#160;and#160;and#160; The Consummation

and#160;and#160;and#160; Sweet Leaf

and#160;and#160;and#160; Blue Yodel No. 1

and#160;and#160;and#160; Bloody Mary Jones

and#160;and#160;and#160; Death in the Afternoon

and#160;and#160;and#160; Cherry Bud Bitters

and#160;and#160;and#160; Rhubarb Julep

and#160;and#160;and#160; Brandy Fix

The Pantry

and#160;and#160;and#160; Clarified Butter

and#160;and#160;and#160; Basic Mayonnaise

and#160;and#160;and#160; Green Goddess

and#160;and#160;and#160; Standard Canning Instructions for Shelf-Stable Pickles and Preserves

and#160;and#160;and#160; Chow-Chow

and#160;and#160;and#160; Bread and Butter Pickles

and#160;and#160;and#160; Piccalilli

and#160;and#160;and#160; Five-Pepper Jelly

and#160;and#160;and#160; Okra Pickles

and#160;and#160;and#160; Raspberry Preserves

and#160;and#160;and#160; Elderberry Jelly

and#160;and#160;and#160; Apple Butter

and#160;and#160;and#160; Pickled Peaches

and#160;and#160;and#160; Preserved Quince

and#160;and#160;and#160; Kumquat Marmalade

and#160;and#160;and#160; Savory Benne Crackers

and#160;and#160;and#160; Worcestershire Sauce

and#160;and#160;and#160; Basic Vinaigrette

and#160;and#160;and#160; Bourbon and Brown Sugar Mustard

The Whole Hog
and#160;and#160;and#160; Andouille

and#160;and#160;and#160; Boudin

and#160;and#160;and#160; Boudin Rouge

and#160;and#160;and#160; Chaurice

and#160;and#160;and#160; Head Cheese

and#160;and#160;and#160; Tasso

and#160;and#160;and#160; Bacon

and#160;and#160;and#160; Ham

and#160;and#160;and#160; Pickled Pigandrsquo;s Feet

and#160;and#160;and#160; Lard

and#160;and#160;and#160; Crackling, aka Gratons

Notes on Sources

Index

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

magnolia, July 31, 2014 (view all comments by magnolia)
I live near Crook's Corner restaurant and eat there often. The recipes in this book by chef Bill Smith are faithful, easy-to-follow renditions of dishes served in his restaurant. The food is consistently wonderful and uses seasonal, local ingredients. Bill Smith's recipe for banana pudding alone is worth the price of the book. His stories about the restaurant, his workers, and his approach to cooking are an added bonus. Only at this restaurant and in this book have I ever experienced the subtle refreshment of honeysuckle sorbet. This little book is a treasure.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781565124790
Subtitle:
Recipes for Savoring the Heritage of Regional Southern Cooking
Preface:
Smith, Lee
Preface:
Smith, Lee
Author:
Smith, Lee
Author:
Fehribach, Paul
Author:
Smith, Bill
Publisher:
University Of Chicago Press
Subject:
Cookery, american
Subject:
American - Southern States
Subject:
Southern style
Subject:
Regional & Ethnic - American - Southern States
Subject:
Cookery, American -- Southern style.
Subject:
Crook's Corner (Restaurant)
Edition Description:
Hardcover
Publication Date:
20150422
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
36 line drawings
Pages:
288
Dimensions:
9 x 6 in

Related Subjects

Cooking and Food » Regional and Ethnic » United States » Southern

Seasoned in the South: Recipes from Crook's Corner and from Home
0 stars - 0 reviews
$ In Stock
Product details 288 pages Algonquin Books of Chapel Hill - English 9781565124790 Reviews:
"Publishers Weekly Review" by , "The Southern delicacies of Crook's Corner restaurant are well known to the students and residents of Chapel Hill, N.C. Now Smith, the chef there for 15 years, has assembled a quirky and compact selection of his favorite dishes for the rest of the world to ponder. Perhaps because Chapel Hill is a college town, the book is broken into four seasons starting with fall (though it's puzzling to find Scalloped Potatoes in autumn, Mashed Potatoes in spring and not a single spud in winter). Smith previously worked at another North Carolina spot, La Residence, and there exists an undercurrent of fine French cuisine that gives his recipes some sophistication. The cultural mix is readily apparent and exciting in his Two- (or Three-) Bird Pt: in one of the few instances where liquor benefits a liver, duck and chicken organs are flavored with a jigger of Wild Turkey. The French influence is subtler in Turtle Soup, based on a dish from Babette's Feast and requiring two pounds of ground turtle meat. Of course, such pomp and circumstance can carry one only so far. Smith's summer ends with a blissfully redneck Really Good Banana Pudding, laden with half-and-half and vanilla wafers." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it " a legend." "Travel and Leisure" described it as " country cookin' gone cool." A reviewer for the "Washington Post" said, " I have yet to eat an average meal at Crook's Corner— the food is consistently outstanding, sort of nouvelle down home." And "Delta Sky" rated it " the best place to eat in Chapel Hill, in North Carolina and possibly on earth."

It's that good, and it has sustained its reputation since 1982, when legendary Southern chef Bill Neal, author of three popular cookbooks, opened the restaurant with partner Gene Hamer.

For more than a decade now, Bill Smith has presided over the kitchen, bringing his creative cuisine to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is reason for celebration.

Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes reinvent classics of the Southern culinary tradition and offer up imaginative interpretations of bistro fare.

"Seasoned in the South" captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens.

"Synopsis" by , Crook’s Corner is a veritable institution in North Carolina and the worthy recipient of much national praise. The New York Times called it “a nightly celebration.” Bon Appetit called it “a legend.” Travel and Leisure described it as “country cookin’ gone cool.” A reviewer for the Washington Post said, “I have yet to eat an average meal at Crook’s Corner—the food is consistently outstanding, sort of nouvelle down home.”And Delta Sky rated it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.”

It’s that good, and it has sustained its reputation since visionary chef Bill Neal opened the restaurant with partner Gene Hamer in 1982. After Neal passed away, Bill Smith took over the helm and for more than a decade has brought his intuitive and inspired approach to cooking to an ever-growing crowd who’ve come to associate dining at Crook’s with a belief that every meal is reason for celebration.

Smith’s recipes are marvelously uncomplicated—the new bistro food of the South, showcased in dishes like Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Beurre Blanc, Cold Stuffed Pork Loin with Artichoke Spread, Scallops with Spinach and Hominy, and his signature dish, Honeysuckle Sorbet. Arranged by season, these recipes capture the flavors of the freshest foods and the spirit of one of the South’s liveliest and most innovative kitchens.

"Synopsis" by ,
Paul Fehribach, arguably Chicagoand#8217;s foremost localist chef, articulates the history, cultures, and processes that make his southern heritage restaurant, Big Jones, a critical and popular success. His menu depends on the availability, quality, and pedigree of specific ingredients and practices, and his attention to historical and culinary detail is evident in dishes like and#147;Eugeneand#8217;s Breakfast in Mobile, circa 1930and#8221; and and#147;Reezy-Peezy, circa 1730.and#8221; Fehribach draws on his childhood in southern Indiana, as well as on his research, in laying out the many different cuisines of the south and their key techniques--including breaking down an entire pig.
"Synopsis" by ,
This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes.

Crooks Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.”

For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the Souths liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smiths marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.

"Synopsis" by , The new bistro food of the South is showcased in dishes like Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Beurre Blanc, Cold Stuffed Pork Loin with Artichoke Spread, Scallops with Spinach and Hominy, and Smith's signature dish, Honeysuckle Sorbet.
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