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The New Southern Table

Classic Ingredients Revisited

By (author) Brys Stephens
Format: Paperback / softback
Publisher: Fair Winds Press, Rockport, United States
Published: 1st Mar 2014
Dimensions: w 205mm h 228mm d 14mm
Weight: 652g
ISBN-10: 1592335853
ISBN-13: 9781592335855
Barcode No: 9781592335855
Synopsis
Immerse yourself in The New Southern Table, a celebration of food and culture, where author Brys Stephens shares his love of travel, southern food, and developing recipes from diverse world fares. Okra, peaches, pecans, and collard greens are just a few of the quintessential southern ingredients found in farms all across the American South. With 100 recipes, each showcasing natural ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Spanish cuisines. Try Greek-inspired Stewed Okra with Tomato, Feta and Marjoram! Or Stir-Fried Collard Greens for an Asian twist. Ramped-up classics like Pecan and Apricot-Stuffed Pork Chops, and Penne with Pancetta, Field Peas and Pesto. Using simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites for any family.

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"You don't need to leave the South to find good produce. But to compose globe-straddling dishes such as watermelon-and-pistachio pudding, miso-dressed sweet potato salad, and okra-and-quinoa pilau, it helps. Veteran food writer and G&G contributor Brys Stephenshas done his fair share of traveling, from his hometown of Birmingham, Alabama, to France and Italy to remote corners of Southeast Asia. All this bears fruit in his new cookbook, The New Southern Table, in which he layers international flavors with some of Dixie's most iconic ingredients?"okra, peaches, peanuts, and collard greens, to name a few." ?" Garden and Gun Blog, gardenandgun.com "In The New Southern Table Brys takes Southern staples and introduces us to his life's journey in food and its effect on the classics. His recognition of a host of cultures in and around the South, as well as from his travels, creates a delicious world view of Southern cooking. It is that fascinatiing twist and refreshing look into Brys's beloved Southern table that makes this cookbook a must-have in your home." ?" Chris Hastings, James Beard Award-Winning Chef of Hot and Hot Fish Club, Birmingham, Alabama "Brys Stephens's The New Southern Table has that hallmark quality of all truly great Southern cookbooks: It makes us want to get in the kitchen and cook sweet potatoes the first day we flip it open!" ?" Matt Lee and Ted Lee, authors, The Lee Bros Charleston Kitchen