Synopses & Reviews
Since opening their Durham, North Carolina, restaurant in 1986, chefs Ben and Karen Barker have been hailed as rising stars of the American culinary scene. Their award-winning Magnolia Grill has been featured in publications such as
Bon Appetit,
Food and Wine, the
New York Times, and
Southern Living. With a menu that changes daily and draws inspiration from fresh, often locally produced ingredients, the restaurant is the ultimate showcase for the bold, imaginative cuisine that embodies the Barkers' motto, Not Afraid of Flavor.
From spectacular soups to inventive updates of classic American desserts, this beautifully illustrated book features more than 125 exciting recipes from Magnolia Grill. While not strictly Southern, many of the dishes display a Southern sensibilitymaking creative use of regional ingredients or offering a new twist on a familiar favorite. Clear, detailed directions encourage readers to try such "fearless" creations as okra rellenos, spicy green tomato soup with crab and country ham, pan-roasted duck breast with sun-dried cherry conserve, striped bass with oyster stew, wild mushroom bread pudding, brown sugar pear poundcake, and Jack Daniels vanilla ice cream.
Review
This book is a terrific guide and learning tool.
San Francisco Chronicle
Review
This beautiful and aptly named book may be the best buy on the cookbook shelves this year.
Savannah Morning News
Review
This beautiful collection . . . is more than a cookbook; it's a love story that will inspire.
Our State
Review
Not Afraid of Flavor is perfect for those who love regional food.
Traditional Home
Review
This beautiful collection . . . is more than a cookbook; it's a love story that will inspire.
Our State
Review
Delightful. . . . If you are
Not Afraid of Flavor this book is for you.
Nashville Woman
Synopsis
From spectacular soups to inventive updates of classic American desserts, this beautifully illustrated cookbook features more than 125 exciting recipes from magnolia Grill in Durham, North Carolina. While not strictly Southern, many of the dishes display a Southern sensibility and make use of regional ingredients. 100 illustrations, 50 in color.
Synopsis
Chefs Ben and Karen Barker share 125 recipes from their acclaimed Durham, N.C., restaurant., recently named one of the best in America by Gourmet magazine. Stunning photographs and clear instructions inspire readers to try the Barkers' inventive dishes. Ben Barker is the James Beard Foundation Best Chef in the Southeast for 2000, and Karen Barker won the James Beard Foundation Best Pastry Chef award for 2003.
Synopsis
This book is a terrific guide and learning tool.
San Francisco Chronicle Not Afraid of Flavor is perfect for those who love regional food.
Traditional Home This beautiful and aptly named book may be the best buy on the cookbook shelves this year.
Savannah Morning News This beautiful collection . . . is more than a cookbook; it's a love story that will inspire.
Our State Delightful. . . . If you are Not Afraid of Flavor this book is for you.
Nashville Woman
About the Author
Ben and Karen Barker met on their first day of class at the Culinary Institute of America and have been cooking together ever since. Voted Best Chef in the Southeast by the James Beard Foundation in 2000, Ben has also appeared on Food and Wine's Ten Best New Chefs in America and Who's Who of Southern Cooking lists. Before opening Magnolia Grill, the Barkers, who live in Chapel Hill, N.C., were chefs at Restaurant La Residence and the nationally acclaimed Fearrington House. Ben and Karen Barker met on their first day of class at the Culinary Institute of America and have been cooking together ever since. Karen is the 1999 winner of Bon AppŽtit's American Food and Entertaining Award for Best Pastry Chef and has been nominated several times for the James Beard Foundation's Best Pastry Chef Award. Before opening Magnolia Grill, the Barkers, who live in Chapel Hill, N.C., were chefs at Restaurant La Residence and the nationally acclaimed Fearrington House.
Table of Contents
Preface
Acknowledgments
Introduction
1. Tar Heel Tapas, Dixie Delights, and a Few Cocktails
2. Soups
3. Appetizers
4. Entrees
5. Side Dishes, Relishes, and Breads
6. Desserts
7. Pantry Basics
Sources
Index