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<SPAN STYLE= "" >Bill Neal's Southern Cooking</SPAN>

219 pp., 6.125 x 9.25

ISBN  978-0-8078-1859-6
Published: October 1989

ISBN  978-0-8078-4255-3
Published: October 1989

Bill Neal's Southern Cooking

By Bill Neal

Revised and Enlarged Edition

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.

About the Author

The late Bill Neal founded the restaurants La Residence and Crook's Corner, both landmarks in Chapel Hill. He was author of Biscuits, Spoonbread, & Sweet Potato Pie; coauthor of Good Old Grits Cookbook: Have Grits Your Way; and editor of Through the Garden Gate, a collection of gardening essays by the late Elizabeth Lawrence.


"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."
--Bon App├ętit

"[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."
--Cook's Magazine

"An authoritative, important guide to the best traditions of southern cooking."
--USA Today

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