“more than just ingredients, it is an accumulation of knowledge, sourcing, collaboration, farms, orchards, fields, and artistry.”
“opens the door to what American cookery is—the coming together of cultures, identities, flavors, and tastes that celebrate what is probably one of the most diverse cuisine
“Throughout these pages, I’m going to (politely) refute the claim that Southern food is all bad for you and hopefully breathe new life into some tired, worn-out notions,” writes Lauren McDuffie in
“Accompanied by color photos, many of her recipes are simple to make, elegant to look at, and flavorful.”
Can true Southern cuisine—think fried chicken, mashed potatoes and gravy, macaroni and cheese, and fried okra—be transformed into healthier fare without losing the flavors and tastes that make this
“Every decade or so, the immensely popular Joy of Cooking gets a spit shine.
In a crowded field of cookbook authors, there are only a handful who can be relied upon to consistently turn out simple, easy-to-follow, delicious recipes for everyday home cooks.
“Too bad there aren’t more recipes like this in Prune, because Gabrielle Hamilton has comfort food down cold: rich, rustic food made with copious amounts of good fat and salt.”
“. . . one of those fun and usable cookbooks that will be marked, tagged, dog-eared, and dripped on with yet another secret sauce.”
“. . . expertly adapted for home use and offers many dishes worth trying and adding to your repertoire . . . I just don’t like the idea of being given a regifted item.”
John Besh doesn’t mince words.
“My copy of Wild Flavors is so dog-eared that the book looks like I’ve owned and used it for years. I haven’t—but I intend to.”