Deep South: New Southern Cooking by Brad McDonald

  • Summer sausage (page 18)

    from Deep South: New Southern Cooking Deep South by Brad McDonald

    • Categories: American South
    • Ingredients: coriander seeds; mustard seeds; paprika; ground ginger; Prague powder #1; dextrose; caster sugar; pork belly; beef rib; beef middle casings; F-LC culture
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Notes about this book

  • Popisdead on March 14, 2021

    Made the Chicken tetrazzini. Such a good dish. Everyone try it.

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  • ISBN 10 1849497206
  • ISBN 13 9781849497206
  • Published Jun 02 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

The soul food of America's Deep South is celebrated in this ground-breaking new cookbook. Chef Brad McDonald takes the food of his native Mississippi and from it extracts a world of fresh flavors, new spices, and dazzling colors. From cornbread to smothered catfish, pimento cheese to lemon icebox pie, from Cajun and Creole to the BBQ and smoking techniques of rural communities, this classic food has been given a contemporary edge—a neat spin on traditional soul food. With 100 recipes, stunning photography on location in Louisiana and Mississippi, and insights into the meaning of 'Southernness', Deep South provides a glimpse into a unique way of life—and a new take on a cuisine that has been so influential and yet relatively unchanged for generations.