Deep South

Deep South

By
Brad McDonald
Contains
113 recipes
Published by
Quadrille Publishing
ISBN
978 1849497206
Photographer
Andy Sewell

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 those of Italy, France and Japan. Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London where he cooks and celebrates the food of his homeland, Mississippi. Brad's food is modern, seasonal American cooking. Contemporary and innovative, with classics including Gumbo, Cornbread with Honey Butter, Grilled Oysters, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics. With insights into US food's culinary heritage, the meaning of Southernness and the importance of community and hospitality, 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.

In this book

  1. Introduction
  2. Manifesto
  3. Pickles and preserves
  4. Cured meats
  5. Small dishes
  6. Fish
  7. Meat
  8. Vegetables and sides
  9. Baked goods and sweets
  10. Basics

Recipes in Deep South

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