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The University of North Carolina Press
272 pp., 7 x 11, 51 color and 41 b&w photos, index
Recipes from Magnolia Grill
Ben Barker: Winner of the 2000 American Express Best Chef in the Southeast Award, James Beard Foundation
Karen Barker: Winner of the 2003 All-Clad Bakeware Outstanding Pastry Chef Award, James Beard Foundation;
Winner of the 1999 Best Pastry Chef Award, Bon Appétit
Finalist, Best Regional/Local Cookbook, 2001 Gourmand World Cookbook Awards
Eleventh on Gourmet's 2001 List of the 50 Best American Restaurants
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 App
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 sensibility--making 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.
"[This book] enables a home cook to recreate restaurant-style fare. . . . [which] is rustic and simple, so as not to take attention away from ingredients' natural favors. But those flavors are deepened and layered by the right combination of ingredients and the appropriate stock, infused oil or spice blend. . . . The results [are] outstanding. . . . 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
"Unlike so many chefs' books, Not Afraid of Flavor is designed to really make their celebrated cooking accessible for home cooks. The recipes are clear, easy to follow and, more to the point--they work in a home kitchen. . . . The photography and design are stunning and measure up to the quality of the recipes. This beautiful and aptly named book may be the best buy on the cookbook shelves this year."
--Savannah Morning News
"This beautiful collection of recipes and photographs is more than a cookbook; it's a love story that will inspire the creativity of any Southern cook."
--Our State
"A complex blend of nouvelle Southern enhanced with the freshest regional ingredients served up with fantastic layers of flavorings. . . . Delightful. . . . If you are Not Afraid of Flavor this book is for you."
--Nashville Woman
"Oh, boy. . . . A wonderful book. . . . [Ben and Karen Barker's] food walks that difficult tightrope between inventive and natural. . . . Handsomely bound, printed on art-quality heavy paper and liberally sprinkled with nicely photographed 'mood' pieces by Ann Hawthorne, this is as good a chef cookbook as has been published in the last several years, even in New York City."
--Los Angeles Times
Cloth: $29.95
Paper: $19.95
© 2009 The University of North Carolina Press
116 South Boundary Street, Chapel Hill, NC 27514-3808
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