• Complain

Brad MacDonald - New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta

Here you can read online Brad MacDonald - New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2016, publisher: Hardie Grant Publishing, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Brad MacDonald New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta
  • Book:
    New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta
  • Author:
  • Publisher:
    Hardie Grant Publishing
  • Genre:
  • Year:
    2016
  • Rating:
    5 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 100
    • 1
    • 2
    • 3
    • 4
    • 5

New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

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. Brads 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. Brads recipes cover southern US staples done properly, showing off American foods culinary heritage. And with insights into the meaning of Southernness, the importance of community and hospitality, Southern parties and the effect of the hot climate on the dishes of the region, Deep South provides a glimpse into a unique way of life and a new take on a style of cooking that has been so influential and yet remained relatively unchanged for generations.

Brad MacDonald: author's other books


Who wrote New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta? Find out the surname, the name of the author of the book and a list of all author's works by series.

New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
New Flavours of the Deep South New southern cooking recipes and tales from the Bayou to the Delta - photo 1
New Flavours of the Deep South New southern cooking recipes and tales from the Bayou to the Delta - photo 2
New Flavours of the Deep South New southern cooking recipes and tales from the Bayou to the Delta - photo 3
Contents I was raised in a family of carpenters farmers and small-bu - photo 4
Contents I was raised in a family of carpenters farmers and small-business - photo 5
Contents I was raised in a family of carpenters farmers and small-business - photo 6
Contents I was raised in a family of carpenters farmers and small-business - photo 7

Contents

I was raised in a family of carpenters, farmers and small-business entrepreneurs. Ending up as a chef, a job that requires both creativity and hands-on work for long hours at a time felt like finding my own craft. I was born in Mississippi so the food of the South is my heritage, yet its only recently that Ive begun to cook it professionally and to share it with others with pride. As a career chef, Ive been fortunate enough to work all over the world across different styles of cuisine, yet I have always been drawn back to my Southern roots. Cooking Southern food while living in London has become a way to make a culinary home away from home for myself. And Ive been able to find a parallel between the Southern and British aesthetic that feels natural and comfortable.

This book is about exploring Southern foodways and some of the areas most iconic dishes, almost from a distance as often as possible with authentic ingredients, but always through a British lens. The recipes are deep-rooted and soaked in Southernness because thats natural to me. This doesnt mean that I cook only for authenticitys sake. It means that in the pages that follow Im cooking for a region and a culture that demands a voice and preservation further afield than its own region and country. I believe that Ive been able to find common ground on what both cultures find to be delicious and fulfilling. One of the best compliments you can receive when cooking Southern food is when your dinner guests ask you for the recipe, or even better, tell you, That tastes like my Grandmother made it.

Ive used the opportunity to cook for a foreign audience to discover for myself all that the Southern larder has to offer. After cooking from other culinary repertoires for many years, I had been convinced by others that the cuisine of my heritage lacked finesse, so that it could not stand up next to the great cuisines of France, Japan, Italy and so on. It is through facing this stigma head-on in a foreign country that I have humbly realised that the food of the South is a great part of the culinary heritage of the United States, and one very worthy of cooking for and presenting to others.

The story of American cooking and the food culture weve developed for me has to - photo 8

The story of American cooking and the food culture weve developed for me has to start in the South. I have a burning curiosity to explore that. As I have researched recipes of smoked country ham versus an aged prosciutto, our summer sausage versus a salami and what makes them both so uniquely great, I have found a deeper understanding of Southern foodways and established a foundation to showcase proudly our ingredients and techniques.

Southern food may lack the romantic language of French food or the precision cuts of the Japanese, but there is no lack of depth in recipe writing or familiarity with ingredients. We only have to go as far as to read a recipe for turtle soup by Edna Lewis, the grande dame of Southern food writing. Her instructions for drawing out flavours in a stock are exactly the same as those for enhancing flavours in a dashi broth. These slow and elongated processes are universal. And what I love most about Southern food is how those ingredients so often come together in the pan rather than just on the plate, how flavour is built in layers through each step of the recipe. This is not always unique to the region: making country ham, for instance, from the curing process to hanging, smoking, hanging again and ageing, couldnt have been achieved without techniques crossing over from other cultures but they have been filtered to fit the peculiar identity of the South. I enjoy exploring that becoming an evangelist, and sharing the riches of my homeland.

Before I was taught how to cook French food in France, I actually learned in the South, under first a Southerner, John Currence, and then a French chef, Bruno Menard. Both walked me through the traditional techniques: how to make roux, a proper jus, a soup, a vinaigrette, a mayonnaise from scratch, how to make ice cream, a meringue, how to butcher and cook fish, to roast meats, to confit almost anything. Yet even then, I was working in one cuisine using the ingredients of another. We were cooking French food through a Southern lens with ingredients from around the world, not just the South.

I left the South to travel in my early twenties, finding my way into a few of the worlds best kitchens, working with some of the worlds most talented cooks. This time away from home taught me an important lesson when approaching tradition: ask questions for the right reasons and put deliciousness first. Ultimately, I think that is why I enjoy cooking Southern food, because it puts deliciousness first, it puts comfort first and I do love comforting food. But there is no reason why it has to be heavy or overbearing, so when Im developing a new dish, I always ask: does it need all of those rich ingredients? Could we take that layer of fat off the top to achieve a cleaner version? I dont mean healthier, per se, because this cuisine is very much food for the soul.

I mean, rather, that all good chefs have a desire to tinker to understand how and why dishes work. Perfecting the technique draws me back to Southern cuisine time and again. This is also known to a core of former mentors and colleagues of mine, as the practice of finesse and it is no coincidence that I would write that after having worked for Thomas Keller, perhaps the greatest American chef, as a young cook. It is more than the desire to know what makes a good buttermilk biscuit, reading the recipes, researching the technique. It is making the biscuits 50, 100, 200 times until they are better every time you make them. This is the process of making a recipe your own. This ability to tinker, when applied to the Southern repertoire, is a birthright, born out of my Southern heritage and having the deepest appreciation for it in my blood.

In this book, I want to give you a view of Southern cuisine as I know it and live it, but also a broader taste of Southern culture. The region is far too large and varying in styles and influences to cover every dish at once. And after all, Im from one small Mississippi town. I want to introduce you to the Southern cooking I know (partially developed with British ingredients), with a love and respect for authenticity that will allow you to replicate the tastes and the dishes, but also give you the courage to be playful. I want to share my home with you, but also give you a foundation so that you will earn the right to tinker with them.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta»

Look at similar books to New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta»

Discussion, reviews of the book New Flavours of the Deep South: New southern cooking, recipes and tales from the Bayou to the Delta and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.