Deep South: New Southern Cooking

by Brad McDonald, Andy Sewell (Photographs)

From its roots in Cajun and Creole to the barbecue and smoking techniques of rural communities, Deep South showcases southern cooking as a cuisine that deserves to be heralded alongside those of Italy, France and Japan.
Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London where he cooks and celebrates the food of his homeland, Mississippi. Brad's food is modern, seasonal American cooking. Contemporary and innovative, with classics including Gumbo, Cornbread with Honey Butter, Grilled Oysters, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics.
With insights into US food's culinary heritage, the meaning of Southernness and the importance of community and hospitality, Deep South provides a glimpse into a unique way of life and a new take on a style of cooking that has been so influential and yet remained relatively unchanged for generations.

Genres: Cookbooks, Food and Drink

256 pages, Hardcover

Published September 6, 2016

Reviews

[Safwan Hasan · Rating 4 out of 5]

Rich in southern history, explains differences in western and southern food cultures, and is great for learning southern cooking style in terms of dairy, deli, fruits, meat, etc.