This is one gorgeous cookbook. It's a large, coffee table type book and is very heavy. The photographs by Christopher Hirsheimer are fantastic and add greatly to this book. Almost every two page spread has at least one photo, some are full pages. There are many photos of ingredients used in the recipes, finished recipes and also photos of the people and places in the area. Along with these photos are wonderful stories about where ingredients are grown or produced along with the stories of the people who make these foods. There is tons of very interesting reading among these pieces that tie the recipes back to the folks who grow the ingredients.
The recipes vary in ease of preparation, but are not fussy and do not contain large numbers of ingredients. Some are very much staples of southern home-cooking while others are more original variations of common ingredients that have a restaurant feel to them. For me, the mix is just right. Every recipe has a great head note that explains someth...
This is one gorgeous cookbook. It's a large, coffee table type book and is very heavy. The photographs by Christopher Hirsheimer are fantastic and add greatly to this book. Almost every two page spread has at least one photo, some are full pages. There are many photos of ingredients used in the recipes, finished recipes and also photos of the people and places in the area. Along with these photos are wonderful stories about where ingredients are grown or produced along with the stories of the people who make these foods. There is tons of very interesting reading among these pieces that tie the recipes back to the folks who grow the ingredients.
The recipes vary in ease of preparation, but are not fussy and do not contain large numbers of ingredients. Some are very much staples of southern home-cooking while others are more original variations of common ingredients that have a restaurant feel to them. For me, the mix is just right. Every recipe has a great head note that explains something about the main ingredients, who inspired the recipe or what to serve the food with. All very interesting and well-written introductions to the food.
There are many recipes I'd like to make from this book. They include: Spoonbread, Creamy Grits, Charred Corn Relish, Watermelon and Red Onion Relish, Crabmeat Crostini, Pickled Shrimp, Marie's Herbed Cottage Cheese Dip and Crudites, Spiced Pecans, Crab Cakes, Roasted Corn and Crawfish Chowder, Watercress and New Potato Soup, Autumn Beet Salad with Spiced Pecans, Pears, and Fourma d'Ambert, Grilled Cobia with Beet Relish, Grilled Tuna with Artichoke and Olive Vinaigrette, Chicken Saute with Lemon, Capers, and Bread Crumbs, Chicken with Watercress Sauce, almost all of the vegetable recipes, and the pumpkin cheesecake.
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