Seasoned in the South - by Bill Smith (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Crook's Corner is a culinary institution to an ever-growing crowd who have come to associate dining there with a belief that every meal is reason for celebration. With "Seasoned in the South," Smith shares the uncomplicated, delicious recipes that made his restaurant famous.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>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. </b> <p/>Crook's Corner has gained national renown since it opened its doors in 1982. The <i>New York Times</i> called it "sacred ground for Southern foodies." <i>Bon Appétit</i> called it "a legend." <i>Travel & Leisure</i> described it as " country cookin' gone cool." A reviewer for the <i>Washington Post</i> said, "the food is consistently outstanding, sort of nouvelle down home." And <i>Delta Sky</i> magazine declared it "the best place to eat in Chapel Hill, in North Carolina and possibly on Earth." <p/> 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, <i>Seasoned in the South</i> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"[Bill Smith] brings a sensitivity to cooking below the Mason-Dixon line. . . . Call it Southern with a French twist." -- <i>The Denver Post</i><br><br>"Makes you want to get up, right now, and cook something. . . . [One of] the 10 Best New Southern Cookbooks." -- <i>The Charlotte Observer</i><br><br>"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." -- <i>Food & Wine</i><br>
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