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29%OFFMcDonald, Brad - Deep South: New Southern Cooking - 9781849497206 - V9781849497206
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Deep South: New Southern Cooking

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Description for Deep South: New Southern Cooking Hardcover. 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 that of Italy, France and Japan. Num Pages: 256 pages, Colour photography throughout. BIC Classification: 1KBBS; WBN. Category: (G) General (US: Trade). Dimension: 253 x 201. .
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 that of Italy, France and Japan.Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London and is the foremost authority on the food of his homeland, Mississippi. Brad's food is modern, seasonal American cooking. Contemporary and innovative, with classics including Jambalaya, Cornbread with Honey Butter, Tomato Pie, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics.Brad's ... Read more

Product Details

Format
Hardback
Publication date
2016
Publisher
Quadrille Publishing
Condition
New
Number of Pages
256
Place of Publication
London, United Kingdom
ISBN
9781849497206
SKU
V9781849497206
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-9

About McDonald, Brad
Born in rural Mississippi, chef Brad McDonald grew up cooking game with his father and baking with his mother. Having worked under the acclaimed chef John Currence in his university town of Oxford, Mississippi, Brad went on to cook at Alain Ducasse, Per Se and Noma. In 2012 his first restaurant, Governor, in Brooklyn, New York, was destroyed by Hurricane ... Read more

Reviews for Deep South: New Southern Cooking
With stunning photography of rural Louisiana and Mississippi and 100 recipes, Deep South delivers an in-depth look into the Southern way of living with a contemporary spin on generations of culinary tradition. . . McDonald makes each recipe his own by consulting versions from other chefs, researching techniques, and making the dish again and again until he achieves the best ... Read more

Goodreads reviews for Deep South: New Southern Cooking