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 staples done properly, showing off American read more

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ISBN:

9781849497206

Format:

Hardback

Pages:

256

Dimensions:

25cm x 20cm

Weight:

1220g

RRP:

$35.00

Category:

Food & Drink

Publisher:

Quadrille Publishing Ltd

Published:

06 September 2016

ABOUT THE AUTHOR

Brad McDonald

Born in rural Mississippi, chef Brad McDonald grew up cooking game with his father and baking with his mother. Having worked under the acclaimed chef John Currence in his university town of Oxford, Mississippi, Brad went on to cook at Alain Ducasse, Per Se and Noma. In 2012 his first restaurant, Governor, in Brooklyn, New York, was destroyed by Hurricane Sandy. Brad came to London with his family soon afterwards and re-launched The Lockhart in