Seeking the South: Finding Inspired Regional Cuisines

$35 · Offered by Kitchen Arts & Letters · No longer available

Southern food is not a single cuisine but many regional cuisines, says Rob Newton. Raised in Arkansas and a veteran of NYC kitchens—including three restaurants of his own–he's now the chef of Gray Dudley in Nashville, Tennessee. His compelling argument is that there are at least five distinct culinary regions in the American South. None of them conform to the political map; instead they are shaped by geography, climate, and history, including the influences of immigrants who bring new ingredients and flavors. If you want to stick to tried-and-true Southern classics, you'll find them here in the form of pimento cheese, braised collard greens, red-eye gravy, and pork hocks with hominy. But since you're choosing from the offerings of a contemporary chef, you'll find an abundance of fresh takes that use familiar ingredients in intriguing new ways. Turnip and potato pancakes with yogurt, dill, and dillybeans; spice-roasted cauliflower with peanut sauce; black-eye pea falafel with tomato and corn salad; blue crab and avocado tostadas; sweet potato and ricotta cheesecake with cornmeal crust. There are many more smart ideas like that here. Hardcover. Color photographs throughout.

• Binding: Hardcover

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