Southern Comfort

Hardcover $35.00

Ten Speed Press | Oct 02, 2012 | 240 Pages | 7-1/2 x 9-3/4 | ISBN 9781607742623

  • Hardcover$35.00

    Ten Speed Press | Oct 02, 2012 | 240 Pages | 7-1/2 x 9-3/4 | ISBN 9781607742623

  • Ebook$18.99

    Ten Speed Press | Oct 02, 2012 | 272 Pages | ISBN 9781607742630

Praise

“Allison and Slade are two of the most talented chefs I know. Their understanding of New Orleans’s vast food history allows them to cook food that broadens culinary boundaries, but is still delicious and accessible. Their commitment to local farmers, fishermen, and producers has helped create a new market for fresh ingredients that benefits all of New Orleans. I really enjoy eating Allison and Slade’s food, and this cookbook—with its rich photography and innovative recipes—is a great extension of their sense of taste and Southern hospitality.” 
—Stephen Stryjewski, chef/co-owner of Cochon restaurant

“The book for the young, hip, and hungry.”
—Charlotte Observer
 
“A welcome addition to cookbooks on contemporary Southern cuisine.”
—Library Journal
           
“With their Oysters Rockefeller “Deconstructed,” Allison and Slade have imbued a staid classic with fresh, light inventiveness. With their Muscadine Wine Jell-O, they have lifted plain gelatin to unprecedented heights of deliciousness. These two are masters, as well-versed in the home recipes of the South as they are in the fine dining techniques of New York and New Orleans restaurant kitchens. If you want to master great food, learn from them.” 
—Lolis Eric Elie, writer for HBO’s Treme and author of Smokestack Lightning 
 
“In Southern Comfort, Allison and Slade vividly convey what they do best: combiningelements of high- and lowbrow cooking to create unique, easy-to-prepare dishes that reflect their love of all things Southern. I laughed at all the stories of them as young’uns, and gained some insight into how they came to be the fun, funny, and talented team they are today. This is a delightful book, packed with recipes you will want to use every day.” 
—Susan Spicer, chef/owner of Bayona restaurant and author of Crescent City Cooking

Table Of Contents

Contents
Our Story
Breakfast and Breads
Cocktail Fare
Salads
Soups
Vegetables
Pasta and Grains
Fish
Meat
Dessert
Basics
 
Sources
Acknowledgments
Index
Measurement Conversion Charts

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