Deep South
New Southern Cooking, Recipes and Tales from the Bayou to the Delta
Seiten
2016
Quadrille Publishing Ltd (Verlag)
978-1-84949-720-6 (ISBN)
Quadrille Publishing Ltd (Verlag)
978-1-84949-720-6 (ISBN)
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From its roots in Cajun and Creole to the barbecue and smoking techniques of rural communities, Deep South showcases southern cooking as a cuisine that deserves to be heralded alongside that of Italy, France and Japan.
Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London and is the foremost authority on the food of his homeland, Mississippi. Brad's food is modern, seasonal American cooking. Contemporary and innovative, with classics including Jambalaya, Cornbread with Honey Butter, Tomato Pie, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics.Brad's recipes cover southern US staples done properly, showing off American food's culinary heritage.
And with insights into the meaning of 'Southernness', the importance of community and hospitality, Southern parties and the effect of the hot climate on the dishes of the region, Deep South provides a glimpse into a unique way of life - and a new take on a style of cooking that has been so influential and yet remained relatively unchanged for generations.
Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London and is the foremost authority on the food of his homeland, Mississippi. Brad's food is modern, seasonal American cooking. Contemporary and innovative, with classics including Jambalaya, Cornbread with Honey Butter, Tomato Pie, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics.Brad's recipes cover southern US staples done properly, showing off American food's culinary heritage.
And with insights into the meaning of 'Southernness', the importance of community and hospitality, Southern parties and the effect of the hot climate on the dishes of the region, Deep South provides a glimpse into a unique way of life - and a new take on a style of cooking that has been so influential and yet remained relatively unchanged for generations.
Born in rural Mississippi, chef Brad McDonald grew up cooking game with his father and baking with his mother. Having worked under the acclaimed chef John Currence in his university town of Oxford, Mississippi, Brad went on to cook at Alain Ducasse, Per Se and Noma. In 2012 his first restaurant, Governor, in Brooklyn, New York, was destroyed by Hurricane Sandy. Brad came to London with his family soon afterwards and re-launched The Lockhart in London's Marylebone in early 2014, where his contemporary take on southern American cooking made him the toast of the town. Brad has appeared on BBC TV's Saturday Kitchen. In October 2015 he launched his second restaurant, Shotgun, in Soho, which focuses on authentic southern barbecue and smoking.
| Erscheinungsdatum | 02.06.2016 |
|---|---|
| Zusatzinfo | Illustrations, color |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 207 x 260 mm |
| Gewicht | 1219 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-84949-720-6 / 1849497206 |
| ISBN-13 | 978-1-84949-720-6 / 9781849497206 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
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