Synopses & Reviews
Immerse yourself in The New Southern Table,
a celebration of food and culture, where author Brys Stephens shares his love of travel, southern food, and developing recipes from diverse world fares.
Okra, peaches, pecans, and collard greens are just a few of the quintessential southern ingredients found in farms all across the American South. With 100 recipes, each showcasing natural ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Spanish cuisines. Try Greek-inspired Stewed Okra with Tomato, Feta and Marjoram! Or Stir-Fried Collard Greens for an Asian twist. Ramped-up classics like Pecan and Apricot-Stuffed Pork Chops, and Penne with Pancetta, Field Peas and Pesto.
Using simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites for any family.
"Brys Stephens's The New Southern Table has that hallmark quality of all truly great Southern cookbooks: It makes us want to get in the kitchen and cook sweet potatoes the first day we flip it open!" â?? Matt Lee and Ted Lee, authors, The Lee Bros Charleston Kitchen
"You don't need to leave the South to find good produce. But to compose globe-straddling dishes such as watermelon-and-pistachio pudding, miso-dressed sweet potato salad, and okra-and-quinoa pilau, it helps. Veteran food writer and G&G contributor Brys Stephenshas done his fair share of traveling, from his hometown of Birmingham, Alabama, to France and Italy to remote corners of Southeast Asia. All this bears fruit in his new cookbook, The New Southern Table, in which he layers international flavors with some of Dixie's most iconic ingredientsâ??okra, peaches, peanuts, and collard greens, to name a few." â?? Garden and Gun Blog, gardenandgun.com
"Stephens does a great job of writing recipes that are both simple and easy to execute. Most of the dishes in The New Southern Table can be prepared on a busy weeknight with very little fuss. His palate is bold and upfront; expect lots of spice, lots of fresh herbs, and lots of flavor. It's easy to see why these ingredients captured his excitement." - Serious Eats Blog, seriouseats.com
"In The New Southern Table Brys takes Southern staples and introduces us to his life's journey in food and its effect on the classics. His recognition of a host of cultures in and around the South, as well as from his travels, creates a delicious world view of Southern cooking. It is that fascinatiing twist and refreshing look into Brys's beloved Southern table that makes this cookbook a must-have in your home." â?? Chris Hastings, James Beard Award-Winning Chef of Hot and Hot Fish Club, Birmingham, Alabama
Immerse yourself in The New Southern Table, a celebration of food and culture, where author Brys Stephens shares his love of travel, southern food, and crafting recipes from diverse world fares.
About the Author
Brys Stephens is a food writer and consultant based in Charleston, SC. He has written for the Charleston City Paper, Charleston Magazine, Garden and Gun and The Washington Post, and is the founder of the food and cooking website Cookthink. He has consulted on cookbooks for publishers like Rodale and Fair Winds Press, and for local Charleston publishers. Brys’s love of food takes form at the intersection of his deep roots in the South and his lifelong love of travel. From picking blueberries at his grandfather’s farm in south Alabama, to a surprisingly savory peanut soup as a teenager on safari in Africa; from the Chilton County peaches of his youth, to a street smoothie in Cairo; from steamed baby limas alongside North Carolina barbecue at his family’s home near the Cape Fear River, to a spring fava bean feast on a vineyard in Tuscany; from the pecan trees at his home on Sullivan’s Island, to summers in Provence at a house on an herb-covered hillside, Brys has long been enamored with the world’s culinary connections, and the influence of place and climate on our food. After graduating from Washington and Lee University, Brys worked in marketing at an English-language city magazine in Paris. He continued his education at the Cornell photography program in Rome, where he lived near the campo dei fiori market. There he undertook a four-month project photographing and cooking from markets throughout Italy and Sicily. He then apprenticed in his hometown of Birmingham, Alabama, with celebrated southern chef Chris Hastings in the kitchen of his restaurant Hot and Hot Fish Club. After earning his JD / MBA from Wake Forest University, Brys spent two years in the wine business, working in PR for American Premium Beverage and in PR and viticulture for Napa’s Joseph Phelps Vineyards.