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18 Remote Warehouse Cooking and Food- US Southern
9 Remote Warehouse Cooking and Food- US Southern

Southern Comfort: A New Take on the Recipes We Grew Up with

by

Southern Comfort: A New Take on the Recipes We Grew Up with Cover

 

Synopses & Reviews

Publisher Comments:

The much-anticipated debut cookbook from two of the most admired and innovative young chefs in the South, with 100 recipes featuring their refined, classically-inspired takes on the traditional Southern food they grew up with.

In 2005, at the height of their celebrity and critical acclaim, Allison Vines-Rushing and Slade Rushing left high-profile Manhattan restaurants to return home to Louisiana and open their own place, just before Hurricane Katrina hit. Southern Comfort reflects Allison and Slade's fresh, distinctive brand of Southern cooking, such as Hush Puppies and Caviar, Seared Scallops with Andouille Thyme Butter, and Black-Eyed Pea Emanadas with Green Tomato Salsa, along with the story of their bittersweet homecoming and inspiring recovery from the devastation. Southern Comfort is modern in technique and execution, yet inspired by the traditions, flavors, and down-home philosophy that makes Southern food so appealing.

Review:

"When two celebrated Southern chefs escape the media storm surrounding their acclaimed East Village Oyster Bar at the height of fame and fortune, they trade Manhattan's intense culinary scene in favor of returning to Bourbon Street roots. But they trade one storm for another as Katrina hits New Orleans, sinking their fledgling restaurant venture. Down, but not out, the authors are approached by a major hotel in the Big Easy and create the elegant MiLa, rekindle the sweet life, reconnect with their families, and begin raising their own. The couple's first cookbook features dishes based on recognizable, humble ingredients that define Southern fare, infused with lively French or Asian accents and bluesy 'riffs on New Orleans classics.' Biscuits are laced with venison and cheddar, and hush puppies garnished with crème fraiche and caviar. Black-eyed peas swim in a rich mushroom barley broth. Grits are elevated by the 'high-class truffle,' and a champagne-marinated catfish is proof that chefs must 'never underestimate the potential of catfish.' Crawfish shine in omelets, and sweet potatoes appear in multiple incarnations, from sweet to savory. Recipes feature a number of French cooking techniques. Photos reflect the humid, port city's faded architecture and shuttered balconies." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

ALLISON VINES-RUSHING and SLADE RUSHING were the chefs at Jack's Luxury Oyster Bar until 2004. In 2005, the homesick couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.

Table of Contents

Contents

Our Story

Breakfast and Breads

Cocktail Fare

Salads

Soups

Vegetables

Pasta and Grains

Fish

Meat

Dessert

Basics

 

Sources

Acknowledgments

Index

Measurement Conversion Charts

Product Details

ISBN:
9781607742623
Author:
Vines-rushing, Allison
Publisher:
Ten Speed Press
Author:
Vines-Rushing, Allison
Author:
Rushing, Slade
Subject:
American - Southern States
Subject:
Cooking and Food-US Southern
Publication Date:
20121031
Binding:
HARDCOVER
Language:
English
Illustrations:
75 FULL-COLOR PHOTOS
Pages:
240
Dimensions:
10.04 x 7.8 x 1.16 in 2.3563 lb

Related Subjects

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

Southern Comfort: A New Take on the Recipes We Grew Up with New Hardcover
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$35.00 In Stock
Product details 240 pages Ten Speed Press - English 9781607742623 Reviews:
"Publishers Weekly Review" by , "When two celebrated Southern chefs escape the media storm surrounding their acclaimed East Village Oyster Bar at the height of fame and fortune, they trade Manhattan's intense culinary scene in favor of returning to Bourbon Street roots. But they trade one storm for another as Katrina hits New Orleans, sinking their fledgling restaurant venture. Down, but not out, the authors are approached by a major hotel in the Big Easy and create the elegant MiLa, rekindle the sweet life, reconnect with their families, and begin raising their own. The couple's first cookbook features dishes based on recognizable, humble ingredients that define Southern fare, infused with lively French or Asian accents and bluesy 'riffs on New Orleans classics.' Biscuits are laced with venison and cheddar, and hush puppies garnished with crème fraiche and caviar. Black-eyed peas swim in a rich mushroom barley broth. Grits are elevated by the 'high-class truffle,' and a champagne-marinated catfish is proof that chefs must 'never underestimate the potential of catfish.' Crawfish shine in omelets, and sweet potatoes appear in multiple incarnations, from sweet to savory. Recipes feature a number of French cooking techniques. Photos reflect the humid, port city's faded architecture and shuttered balconies." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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