Deep South: New Southern Cooking, recipes and tales from the Bayou to the Delta

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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 those of Italy, France and Japan. Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London where he cooks and celebrates the food of his homeland, Mississippi. Brad's food is modern, seasonal American cooking. Contemporary and innovative, with classics including Gumbo, Cornbread with Honey Butter, Grilled Oysters, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics.

9781849497206

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Deep South: New Southern Cooking, recipes and tales from the Bayou to the Delta

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