Deep South: New Southern Cooking, Recipes and Tales from the Bayou to the Delta


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 read more

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ISBN:

9781849497206

Format:

Hardback

Pages:

256

Dimensions:

25cm x 20cm

Weight:

1220g

RRP:

$45.00

Category:

Food

Publisher:

Quadrille Publishing Ltd

Published:

01 June 2016

ABOUT THE AUTHOR

Brad McDonald