Seasoned in the South: Recipes from Crook's Corner and from Home by Bill Smith

  • Brown stock (page 13)

    from Seasoned in the South: Recipes from Crook's Corner and from Home Seasoned in the South by Bill Smith

    • Categories: Stocks; Cooking ahead; American South
    • Ingredients: veal bones; carrots; onions; celery; dry red wine; bay leaves; black peppercorns; vegetable scraps; meat scraps
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  • ISBN 10 1565124790
  • ISBN 13 9781565124790
  • Published Oct 07 2005
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Algonquin Books of Chapel Hill
  • Imprint Algonquin Books of Chapel Hill

Publishers Text

Crook's Corner is a veritable institution in North Carolina and the worthy recipient of much national praise. The New York Times called it "a nightly celebration." Bon Appetit called it "a legend." Travel and Leisure described it as "country cookin' gone cool." A reviewer for the Washington Post said, "I have yet to eat an average meal at Crook's Corner - the food is consistently outstanding, sort of nouvelle down home."And Delta Sky rated it "the best place to eat in Chapel Hill, in North Carolina and possibly on Earth."


It's that good, and it has sustained its reputation since visionary chef Bill Neal opened the restaurant with partner Gene Hamer in 1982. After Neal passed away, Bill Smith took over the helm and for more than a decade has brought his intuitive and inspired approach to cooking to an ever-growing crowd who've come to associate dining at Crook's with a belief that every meal is reason for celebration.


Smith's recipes are marvelously uncomplicated - the new bistro food of the South, showcased in dishes like Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Beurre Blanc, Cold Stuffed Pork Loin with Artichoke Spread, Scallops with Spinach and Hominy, and his signature dish, Honeysuckle Sorbet. Arranged by season, these recipes capture the flavors of the freshest foods and the spirit of one of the South's liveliest and most innovative kitchens.

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