2017 IACP Cookbook of the Year
Synopses & Reviews
This new classic of American country cooking proves that the food of Deep Run, North Carolina — Vivian's home — is as rich as any culinary tradition in the world.
Organized by ingredient with dishes suited to every skill level — from beginners to confident cooks — Deep Run Roots
features time-honored simple preparations, extraordinary meals from her acclaimed restaurant Chef and the Farmer, and recipes that bring new traditions to life. Home cooks will find photographs for every single recipe.
As much a storybook as it is a cookbook, Deep Run Roots
imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world.
Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the old ways of preserving food.
Deep Run Roots
is the result of those years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook
, The Art of Simple Food
, and The Taste of Country Cooking
before it, this is landmark work of American food writing.
- Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon,
- Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie,
- Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie,
- And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
"My favorite cookbook of the season — the one doomed to the most splatters — is Vivian Howard's Deep Run Roots... Howard cooks with what can only be called wit... but also magnificent heart.... [It] will keep your soul fed for weeks."
Jonathan Miles, Garden & Gun
"[One of] our favorite new cookbooks... Vivian Howard overdelivers on the comfort food of her Southern home with drippy, crunchy, tangy dishes for every season."
Food and Wine
"Sandwiched amid the fine culinary writing are many delicious recipes... Howard is happily unafraid to offer her readers shortcuts, such as already-shelled raw peanuts or Uncle Ben's rice.... For 10 years, [Vivian's] honesty and authenticity have been on display at her restaurants and on TV. Her new book shows them off, too."
The Washington Post
About the Author
Vivian Howard is the owner and head chef of the farm-to-table restaurant Chef & the Farmer in the small town of Kinston, NC. Before the restaurant's opening in 2006, she trained under Wylie Dufresne and Same Mason at WD-50 and later, as a member of the opening team at Jean Gorges Vongericten's Spice Market. She now stars in the award-winning PBS series A Chef's Life that is entering its second season.