219 pp., 6.125 x 9.25
Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine.
"A marvelous piece of work, beautifully written and rooted in a sense of history."
--House & Garden
"Authentic and lovingly written, Bill Neal's Southern Cooking does much to untangle the mystique and complexity of this outstanding American cuisine."
"[Mixes] the best of the South's classics . . . with a contemporary, light approach to cooking."
"Plain good cooking. . . . The book overflows with riches."
--Food & Wine
"This is a book from which the whole country can learn about southern cooking. It was much needed."
"An authoritative, important guide to the best traditions of southern cooking."
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