By Chris Chamberlain
ISBN-10: 1401601634
ISBN-13: 9781401601638
13 states, a hundred cooks, and 134 recipes later, something is obvious: the foodstuff of the yank South tells a narrative that spans the space from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and each urban in between."" "The Southern Foodie" explores a hearty swath of the South's culinary tradition, following its roots and exploring its evolution within the region's top restaurants.
Meet the folks who're maintaining the culture alive and reinventing the flavors of the South. Swing on all the way down to the Gulf Coast, and wade right into a chef's wonderland of clean seafood and highly spiced warmth. try out the culinary creativity within the Carolinas, the place you'll locate conventional smoked beef barbeque along Southern favorites made with clean, neighborhood produce. discover the eating place kitchens of Atlanta and Nashville, the place the cooks aren't shy approximately fusing convenience meals criteria with foreign aptitude and unforeseen ideas. sign up for Chris Chamberlain for entry to the South's top recipes and the kitchens the place they have been developed.
Jalapeno-and-Cheese-Stuffed Grit muffins from Mason's Grill, Baton Rouge, los angeles Roasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TN kingdom Ham Fritters from facts on major, Louisville, KY Blue Crab Cheesecake from outdated Firehouse eating place, Hollywood, SC Apricot Fried Pies from Penguin Ed's Bar-B-Q, Fayetteville, AR
"The Southern Foodie" exhibits you the place the South eats and the way to create these specific flavors at domestic. You're guaranteed to rediscover outdated favorites and get a better examine the scrumptious new traditions in Southern food.
Read or Download The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous) PDF
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Additional info for The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous)
Example text
Rose’s “Thin Fish” is a fillet of catfish sliced thin, lightly breaded, and deep-fried to a crispy, crunchy deliciousness. Other seafood options include tilapia, crawfish, shrimp, and redfish, all available in myriad Creole and Cajun styles. “Meunière” means that your seafood will be fried and topped with a tart brown sauce, and if you see “Pontchartrain” in the name of an entrée, you can expect a delicious sauce of lump crabmeat with mushrooms, roasted red peppers, and green onions. Whichever preparation you choose for your seafood at the Faded Rose, you can’t go wrong.
Snow crab legs can be a battle to eat, but they are definitely worth the effort. They come in mild, medium, and hot seasoning levels, depending on how much Cajun flavor you like. It’s a good rule of thumb not to order seafood from a restaurant that isn’t within a two-hour drive of the sea. It’s tough to beat a place where you can actually watch the boats motor by on the way out to the fishing grounds or on the way in to share their haul with you. The specific offerings on the menu vary daily, but the quality of the seafood and the cooking does not.
Meunière” means that your seafood will be fried and topped with a tart brown sauce, and if you see “Pontchartrain” in the name of an entrée, you can expect a delicious sauce of lump crabmeat with mushrooms, roasted red peppers, and green onions. Whichever preparation you choose for your seafood at the Faded Rose, you can’t go wrong. In fact, the menu is filled top to bottom with winners, so you may have to return soon to try something else on your next visit. C U I S I N E : Creole and Cajun A T M O S P H E R E : Like a fish shack with white tablecloths S P E C I A L T I E S : Steaks, Catfish, Po’ Boys I N S I D E R T I P : Any of the steaks can be ordered blackened, and the Rib Eye responds particularly well to that preparation.
The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous) by Chris Chamberlain
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