Hachette provides comprehensive global distribution services in the following territories:
Seasoned in the South
Recipes from Crook's Corner and from Home
Contributors
By Bill Smith
Preface by Lee Smith
Formats and Prices
- On Sale
- Oct 20, 2006
- Page Count
- 272 pages
- Publisher
- Algonquin Books
- ISBN-13
- 9781565125506
Price
$16.95Price
$22.95 CADFormat
Format:
Trade Paperback $16.95 $22.95 CADBuy from Other Retailers:
This expanded edition of Bill Smith’s acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year’s Day Brunch, along with twenty tantalizing new recipes.
Crook’s Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin’ gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.”
For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South’s liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith’s marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.
Crook’s Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin’ gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.”
For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South’s liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith’s marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.
-
“Makes you want to get up, right now, and cook something. . . . [One of] the 10 Best New Southern Cookbooks.” — The Charlotte Observer
-
“You wouldn’t necessarily expect a cookbook to tell a good story, but Bill Smith’s does, with disarming directness. . . . Clever-yet-approachable Southern recipes. . . . Ingenious.” — Food Wine
-
“[Bill Smith] brings a sensitivity to cooking below the Mason-Dixon line. . . . Call it Southern with a French twist.” — The Denver Post
You May Also Like
Newsletter Signup
By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use
