Seasoned in the South: Recipes from Crook's Corner and from Home
Bill Smith, . . Algonquin, $23.95 (192pp) ISBN 978-1-56512-479-0
The Southern delicacies of Crook's Corner restaurant are well known to the students and residents of Chapel Hill, N.C. Now Smith, the chef there for 15 years, has assembled a quirky and compact selection of his favorite dishes for the rest of the world to ponder. Perhaps because Chapel Hill is a college town, the book is broken into four seasons starting with fall (though it's puzzling to find Scalloped Potatoes in autumn, Mashed Potatoes in spring and not a single spud in winter). Smith previously worked at another North Carolina spot, La Residence, and there exists an undercurrent of fine French cuisine that gives his recipes some sophistication. The cultural mix is readily apparent and exciting in his Two- (or Three-) Bird Pâté: in one of the few instances where liquor benefits a liver, duck and chicken organs are flavored with a jigger of Wild Turkey. The French influence is subtler in Turtle Soup, based on a dish from
Reviewed on: 08/08/2005
Genre: Nonfiction
Open Ebook - 272 pages - 978-1-56512-827-9
Paperback - 272 pages - 978-1-56512-550-6