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Seasoned in the South : Recipes from Crook's Corner and from Home
by Bill Smith and Lee Smith




Overview -
This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes.

Crook's Corner has gained national renown since it opened its doors in 1982. The New York Times called it "sacred ground for Southern foodies." Bon App tit called it "a legend." Travel & Leisure described it as " country cookin' gone cool." A reviewer for the Washington Post said, "the food is consistently outstanding, sort of nouvelle down home." And Delta Sky magazine declared it "the best place to eat in Chapel Hill, in North Carolina and possibly on Earth."

For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South's liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith's marvelously uncomplicated recipes-- Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet--the new bistro food of the South.

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More About Seasoned in the South by Bill Smith; Lee Smith

 
 
 

Overview

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes.

Crook's Corner has gained national renown since it opened its doors in 1982. The New York Times called it "sacred ground for Southern foodies." Bon App tit called it "a legend." Travel & Leisure described it as " country cookin' gone cool." A reviewer for the Washington Post said, "the food is consistently outstanding, sort of nouvelle down home." And Delta Sky magazine declared it "the best place to eat in Chapel Hill, in North Carolina and possibly on Earth."

For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South's liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith's marvelously uncomplicated recipes-- Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet--the new bistro food of the South.


This item is Non-Returnable.

 

Details

  • ISBN-13: 9781565125506
  • ISBN-10: 1565125509
  • Publisher: Algonquin Books
  • Publish Date: October 2006
  • Page Count: 244
  • Dimensions: 7.94 x 6.92 x 0.78 inches
  • Shipping Weight: 0.91 pounds


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