Seasoned in the South

Recipes from Crook's Corner and from Home

By Bill Smith

Preface by Lee Smith

Published by Algonquin Books

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes.

Crook’s Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin’ gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.”

For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South’s liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith’s marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.

$14.95 (US)

Product Details
Categories
Number of pages
272
Publication date
October 20, 2006
ISBN
9781565125506
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Review quotes
“You wouldn’t necessarily expect a cookbook to tell a good story, but Bill Smith’s does, with disarming directness. . . . Clever-yet-approachable Southern recipes. . . . Ingenious.” — Food & Wine
“[Bill Smith] brings a sensitivity to cooking below the Mason-Dixon line. . . . Call it Southern with a French twist.” — The Denver Post