PublishedQuadrille, June 2016 |
ISBN9781849497206 |
FormatHardcover, 256 pages |
Dimensions25.3cm × 20.1cm |
From its roots in Cajun and Creole to the barbecue and smoking techniques of rural communities, Deep South showcases southern cooking as a cuisine that deserves to be heralded alongside that of Italy, France and Japan.
Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London and is the foremost authority on the food of his homeland, Mississippi. Brad's food is modern, seasonal American cooking. Contemporary and innovative, with classics including Jambalaya, Cornbread with Honey Butter, Tomato Pie, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics.Brad's recipes cover southern US staples done properly, showing off American food's culinary heritage.
And with insights into the meaning of 'Southernness', the importance of community and hospitality, Southern parties and the effect of the hot climate on the dishes of the region, Deep South provides a glimpse into a unique way of life - and a new take on a style of cooking that has been so influential and yet remained relatively unchanged for generations.
