Deep South: New Southern Cooking

Product Description The soul food of America's Deep South is celebrated in this ground-breaking new cookbook. Chef Brad McDonald takes the food of his native Mississippi and from it extracts a world of fresh flavors, new spices, and dazzling colors. From cornbread to smothered catfish, pimento cheese to lemon icebox pie, from Cajun and Creole to the BBQ and smoking techniques of rural communities, this classic food has been given a contemporary edge—a neat spin on traditional soul food. With 100 recipes, stunning photography on location in Louisiana and Mississippi, and insights into the meaning of 'Southernness', Deep South provides a glimpse into a unique way of life—and a new take on a cuisine that has been so influential and yet relatively unchanged for generations. Review "Brad McDonald cooks as passionately and purely as anyone I have ever known. He now tells the story of his food equally genuinely." - John Currence "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 possible expression of the recipe. His dedication is admirable, and it insures that you'll never have to settle for anything less than perfection when making his meals." - Jenny Hartin, Tastebook.com "a cookbook filled with 100 recipes for things such as dirty rice with smoked oysters and brown crab; pickled shrimp and barbecued chicken with yellow mustard sauce. There is much pickling, canning and preserving; much curing of meats, frying of chicken and even the requisite chapter on hunting for your own food. There are also informative detours: a short discussion about Anson Mills and the importance of heritage seeds; a treatise on roasting whole hogs; a consideration of "porch culture." It is, in other words, a fun read." - Amy Scattergood, The Los Angeles Times About the Author Born in rural Mississippi, chef Brad McDonald worked under the acclaimed chef John Currence in his college town of Oxford, Mississippi. Brad went on to cook with Alain Ducasse, Thomas Keller, and at Per Se and Noma. In 2012 his first restaurant, Governor, in Brooklyn, New York, was destroyed by Hurricane Sandy. Brad came to London with his family and launched The Lockhart in London's Marylebone in early 2014, where his contemporary take on Southern cooking made him the toast of the town. In October 2015, he launched his second restaurant, Shotgun, in London's Soho, which focuses on authentic Southern barbecue and was voted the best new UK restaurant by The Times.