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.
Publisher: Quadrille Publishing Ltd
Number of pages: 256
Weight: 1220 g
Dimensions: 253 x 201 x 33 mm
"With stunning photography of rural Louisiana and Mississippi and 100 recipes, Deep South delivers an in-depth look into the Southern way of living with a contemporary spin on generations of culinary tradition. . . McDonald makes each recipe his own by consulting versions from other chefs, researching techniques, and making the dish again and again until he achieves the best possible expression of the recipe. His dedication is admirable, and it insures that you'll never have to settle for anything less than perfection when making his meals." - Jenny Hartin, Tastebook.com
"Brad McDonald cooks as passionately and purely as anyone I have ever known. He now tells the story of his food equally genuinely." - John Currence
"a cookbook filled with 100 recipes for things such as dirty rice with smoked oysters and brown crab; pickled shrimp and barbecued chicken with yellow mustard sauce. There is much pickling, canning and preserving; much curing of meats, frying of chicken and even the requisite chapter on hunting for your own food. There are also informative detours: a short discussion about Anson Mills and the importance of heritage seeds; a treatise on roasting whole hogs; a consideration of "porch culture." It is, in other words, a fun read." - Amy Scattergood, The Los Angeles Times