Bill Neal's Southern Cooking / Edition 2

by Bill Neal

Overview

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.

Product Details

ISBN-13:	9780807842553
Publisher:	The University of North Carolina Press
Publication date:	10/01/1989
Edition description:	Revised and Enlarged Edition
Pages:	224
Sales rank:	648,860
Product dimensions:	6.12(w) x 9.25(h) x 0.51(d)
Lexile:	1220L (what's this?)

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.

Table of Contents

Acknowledgments Notes on Ingredients and Techniques Introduction Soups, Gumbo, and Stews Cornmeal, Hominy Grits, Biscuits, and Bread Rice Vegetables Fish and Shellfish Pork, Beef, and Chicken Game Salads, Pickles, and Condiments Desserts Southern Spirits Kitchen Equipment Works Consulted Index

What People are Saying About This

From the Publisher

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 Appetit

[Mixes] the best of the South's classics . . . with a contemporary, light approach to cooking.—Vogue

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

Bill Neal is a genius at the stove.—Craig Claiborne

Editorial Reviews

Authentic and lovingly written, "Bill Neal's Southern Cooking" does much to untangle the mystique and complexity of this outstanding American cuisine.

"Bon App tit"

[Mixes] the best of the South's classics . . . with a contemporary, light approach to cooking.

"Vogue"

ÝMixes¨ the best of the South's classics . . . with a contemporary, light approach to cooking.

"Vogue"

A marvelous piece of work, beautifully written and rooted in a sense of history.

"House & Garden"

"[Mixes] the best of the South's classics . . . with a contemporary, light approach to cooking.

"Vogue""

"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 Apptit""

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"

From the Publisher