Bill Neal's Southern Cooking

Revised and Enlarged Auflage
ISBN: 978-0-8078-4255-3
Verlag: The University of North Carolina Press

Buch, Englisch, 219 Seiten, Paperback, Format (B × H): 156 mm x 234 mm, Gewicht: 389 g

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. Using the steel industry to examine liberal policies and priorities after World War II, Stein shows that economic policy--not racial conflict--led to the feeble liberalism of the 1990s.

Autoren/Hrsg.

Über Autor(innen)

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.