The New Southern Table: Classic Ingredients Revisited

The New Southern Table: Classic Ingredients Revisited

by Brys Stephens

NOOK Book(eBook)

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Overview

Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner, Brys Stephens, shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions.  Often oversimplified as “y’all” cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms—and dinner tables—all across the American South. However, many world cuisines have developed age-old flavor combinations, techniques, and dishes based on these very same ingredients—from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines. Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin’ John. Savor flavor-infused main dishes such as Herb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt—a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors. With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old.

Product Details

ISBN-13: 9781627880121
Publisher: Fair Winds Press
Publication date: 03/01/2014
Sold by: Barnes & Noble
Format: NOOK Book
File size: 49 MB
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About the Author

Brys Stephens is a writer, consultant, and photographer based in Charleston, South Carolina. He has written forBon Appetit,Garden and Gun,Charleston Magazine, and is a former restaurant critic at theCharleston City Paper. In 2006, he founded the cooking website, Cookthink.

Table of Contents

Introduction 7

Chapter 1 okra 11

Chapter 2 field peas 25

Chapter 3 squash 39

Chapter 4 collard greens 53

Chapter 5 rice 67

Chapter 6 corn 81

Chapter 7 sweet potatoes 95

Chapter 8 lima beans 109

Chapter 9 peanuts 121

Chapter 10 pecans 133

Chapter 11 figs 147

Chapter 12 peaches 159

Chapter 13 watwemelon 175

Chapter 14 cooking notes 186

Resources 192

About the Author 194

Acknowledgments 194

Conclusion 195

Index 196

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