Découvrez votre prochain livre préféré

Devenez membre aujourd'hui et lisez gratuitement pendant 30 jours
The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous)

The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous)

Lire l'aperçu

The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous)

évaluations:
5/5 (1 évaluation)
Longueur:
288 pages
60 heures
Éditeur:
Sortie:
Sep 17, 2012
ISBN:
9781401601706
Format:
Livre

Description

Thirteen states, 100 chefs, and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between. The Southern Foodie explores a hearty swath of the South’s culinary culture, following its roots and exploring its evolution in the region’s best restaurants.

 Meet the people who are keeping the tradition alive and reinventing the flavors of the South. Swing on down to the Gulf Coast, and wade into a chef’s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas, where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville, where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques. Join Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed.

  • Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason’s Grill, Baton Rouge, LA
  • Roasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TN
  • Country Ham Fritters from Proof on Main, Louisville, KY
  • Blue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SC
  • Apricot Fried Pies from Penguin Ed’s Bar-B-Q, Fayetteville, AR

The Southern Foodie shows you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.

Éditeur:
Sortie:
Sep 17, 2012
ISBN:
9781401601706
Format:
Livre

À propos de l'auteur

Chris Chamberlain is a food and drink writer basedin Nashville, Tennessee, where he has lived his entire life except for four years in California where he studied liberal arts at Stanford University and learned how to manipulate chopsticks. He is a regular writer for the Nashville Scene and their "Bites" food blog. He has also contributed to the Nashville City Paper , Nashville Lifestyles magazine, 2001 Edgehill and atwww.geardiary.com. One of his favorite things in life to do is to put a shoulder on the smoker and watch SEC football all day long while waiting for his pork reach "pig-picking" temperature as slowly as possible.


Lié à The Southern Foodie

Livres associé
Articles associés

Aperçu du livre

The Southern Foodie - Chris Chamberlain

Vous avez atteint la fin de cet aperçu. Inscrivez-vous pour en savoir plus !
Page 1 sur 1

Avis

Ce que les gens pensent de The Southern Foodie

5.0
1 évaluations / 1 Avis
Qu'avez-vous pensé ?
Évaluation : 0 sur 5 étoiles

Avis des lecteurs

  • (5/5)
    With "The Southern Foodie", writer Chris Chamberlain takes us to "100 Places to Eat in the South Before You Die", and then shares "The Recipes That Made Them Famous". Roadies and Foodies, Unite! Rejoice! I am Southern to the bone, half-Virginian and half-Tennessean, and I can tell you, no bones about it, that we eat good here in the South, really good. We are much more than fried food and grits. Those foods are delicious and traditional, but they are just a small portion of the food bounty to be found throughout the American South. "The Southern Foodie" takes you on a thirteen-state taste trek, from VA to FL and all Southern states in-between, and each stop is a treat. The people, the places, and the plated-up dishes are all equally appealing, and true foodies will soon have their car keys in hand as their rumbling tummies drive them from one destination to another. Here's just a sampling of some of the featured recipes: "Sweet Corn Succotash"; "Ramsey's Kentucky Hot Brown"; "Apricot Fried Pies"; "Redeye Shrimp & Grits"; "Bread Pudding with Irish Whiskey Sauce"; "Yellow Crookneck Squash Casserole"; "White Chocolate Banana Cream Pie"; "Hattie's Pecan-Crusted Catfish"; "Southern Fried Chicken BLT"; "Country Smothered Pork Chops"; and "Key Lime Chess Pie". The food culture of the South cannot really be confined to one or two labels. The first settlers from across the sea brought with them a food heritage which, for survival, had to be blended with the food wisdom of the Native Americans. From then on, America has truly been a "melting pot". The South is one big happy convergence of what we grow, what we know, and what is introduced to us from the world around us. You will find this to be true in the pages of "The Southern Foodie".Review Copy Gratis Thomas Nelson Books via BookSneeze