THE NEW SOUTHERN TABLE
Classic Ingredients Revisited
by Brys Stephens
Immerse yourself in a celebration of food, culture, and quintessential Southern ingredients in the first book by food writer, photographer, and fifth-generation Southerner Brys Stephens.
Often oversimplified as "y'all" cuisine, the heart and soul of Southern food has always been fueled by local ingredients and local flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms-and dinner tables-all across the American South.
In THE NEW SOUTHERN TABLE [Fair Winds Press, March 2014, $21.99 US / $23.99 CAN] Stephens shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions. Inside readers will find 100 recipes to take them on a tour of French, Mediterranean, Asian, and Latin cuisines showcasing age-old flavor combinations, techniques, and dishes using traditional Southern ingredients:
• Greek-inspired Okra with Tomato, Feta, and Marjoram
• Caribbean-infused Coconut Hoppin' John
• Savor flavor-infused main dishes such as Herb Grilled Bison with Fig Chutney
• Sides such as Roasted Sweet Potatoes with Tahini Yogurt, a unique spin on meat and potatoes
• Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors.
With a uniquely modern flare and easy-to-follow instructions, the recipes in THE NEW SOUTHERN TABLE will quickly become down-home favorites at contemporary and conventional American tables alike.