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9781401601706 (electronic bk)
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|| Thirteen states, 100 chefs, and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between. The Southern Foodie explores a hearty swath of the South's culinary culture, following its roots and exploring its evolution in the region's best restaurants. Meet the people who are keeping the tradition alive and reinventing the flavors of the South. Swing on down to the Gulf Coast, and wade into a chef's wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas, where you'll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville, where the chefs aren't shy about fusing comfort food standards with international flair and unexpected techniques. Join Chris Chamberlain for access...
|| Electronic reproduction. Nashville : Thomas Nelson, 2012. Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 65577 KB) or Adobe Digital Editions (file size: 3868 KB) or Amazon Kindle (file size: N/A KB).