Deep South: New Southern Cooking

Last Updated December 12, 2016
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Deep South: New Southern Cooking cookbook

Deep South: New Southern Cooking elevates Southern cuisine with 100 essential recipes.

Chef and author, Brad McDonald, came to Southern cooking from two angles. He’s from Mississippi, but didn’t cook Southern food professionally until he moved to London. He says, “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 realized 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.”

This beautiful cookbook doesn’t just explain the Southern plate, it invites you to porch parties, deconstructs grits, defends sustainable hunting, and gives you permission to use full-fat lard in your recipes.

Buy Deep South: New Southern Cooking by Brad McDonald at Barnes & Noble and Amazon.

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From Deep South: New Southern Cooking, this family recipe from Mosheim, Tennessee, is so named because it is a first-rate pickling base.

Lard and Its Cracklin’

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