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.
"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 wel flip it open!" -- Matt Lee and Ted Lee, authors, "The Lee Bros Charleston Kitchen"
Number Of Pages: 200
Published: 1st March 2014
Dimensions (cm): 23.5 x 21.0 x 2.2
Weight (kg): 0.678