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Poole's: Recipes and Stories from a Modern Diner [A Cookbook]
From the James Beard Award–winning chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner.
Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s , honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.
Poole’s is also the story of how Christensen opened a restaurant, and in the process energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living.
With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s , honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.
Poole’s is also the story of how Christensen opened a restaurant, and in the process energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living.
With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
304 pages, Hardcover
Published September 20, 2016
74 people are currently reading
160 people want to read
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Displaying 1 - 19 of 19 reviews
August 23, 2016
Quintessentially Southern, generous, and honest.
The book has a slightly retro, 50's diner feel, but the recipes are thoroughly modern. Flavour is the basis of the dishes, rather than featuring crazy ingredients just to be unusual. The recipes look like showpieces, and might challenge some home cooks.
Take a dip into the world of fried okra and malt mayo!
Worth a read, especially for modern Southern food enthusiasts.
**eARC Netgalley**
The book has a slightly retro, 50's diner feel, but the recipes are thoroughly modern. Flavour is the basis of the dishes, rather than featuring crazy ingredients just to be unusual. The recipes look like showpieces, and might challenge some home cooks.
Take a dip into the world of fried okra and malt mayo!
Worth a read, especially for modern Southern food enthusiasts.
**eARC Netgalley**
September 30, 2016
Poole's and its chef Ashley Christensen are becoming one of the iconic successes of the new American cuisine. Often despised in Europe for its lack of sophistication, the chefs on the other side of the ponds worked hard and succeeded to change the stereotypes about the US food culture.
The book is attractive not only for the interesting recipes and the story behind them - mostly happy childhood tasty memories - but also for the mouth-watering pictures, here to prove that, indeed, you should give a try to the recipes.
This foodie version of the American dream, Poole's in Raleigh, means also a different philosophy when it comes to creating new dishes: 'For each and every dish, we start by breaking it down, piece by piece and examining it, from the ingredients on up through every single step. We pay meticulous attention to the details to make sure every thing is in balance and the final product is absolutely delicious while still respecting its identity and original story'.
Labeled mostly as 'Southern kitchen', the cuisine tasted at Poole's go beyond any geographical attribution. It uses an eclectic mix of spices and ingredients, it creates new food habits and explore new tastes. What do you think, for instance, about 'popcorn with Dijon, olive oil, and Parmigiano Reggiano'? Or 'thuna tartare with Piment d'Esplete and cucumber'? Or cornmeal fried okra with tabasco mayo? I am particularly tempted by the watermelon with avocado, goat cheese, basil and sweet onion, featured on the cover. The recipes presented cover all the usual meals, from the entrees to the cocktails and sweets. I must confess that maybe there are too much liver-based recipes for my poor taste, but this is my one and only problem. As for now, I wish I have the strength to test the challah bread pudding with whiskey, apples and sour cream. Because it is never too late to try something completely new in your life.
Disclaimer: Book offered by the published in exchange of an honest review
The book is attractive not only for the interesting recipes and the story behind them - mostly happy childhood tasty memories - but also for the mouth-watering pictures, here to prove that, indeed, you should give a try to the recipes.
This foodie version of the American dream, Poole's in Raleigh, means also a different philosophy when it comes to creating new dishes: 'For each and every dish, we start by breaking it down, piece by piece and examining it, from the ingredients on up through every single step. We pay meticulous attention to the details to make sure every thing is in balance and the final product is absolutely delicious while still respecting its identity and original story'.
Labeled mostly as 'Southern kitchen', the cuisine tasted at Poole's go beyond any geographical attribution. It uses an eclectic mix of spices and ingredients, it creates new food habits and explore new tastes. What do you think, for instance, about 'popcorn with Dijon, olive oil, and Parmigiano Reggiano'? Or 'thuna tartare with Piment d'Esplete and cucumber'? Or cornmeal fried okra with tabasco mayo? I am particularly tempted by the watermelon with avocado, goat cheese, basil and sweet onion, featured on the cover. The recipes presented cover all the usual meals, from the entrees to the cocktails and sweets. I must confess that maybe there are too much liver-based recipes for my poor taste, but this is my one and only problem. As for now, I wish I have the strength to test the challah bread pudding with whiskey, apples and sour cream. Because it is never too late to try something completely new in your life.
Disclaimer: Book offered by the published in exchange of an honest review
March 3, 2017
Poole's is one of my favorite Raleigh restaurants and all of Ashley Christensen's restaurants are delicious, so I was super excited to get my hands on her book! I was on the fence about buying it (it is big, hardcover, and therefore: pricey), but was able to find it at the library and I'm really glad I did. I ended the book with a warm fuzzy feeling about not only Raleigh, but cooking and Christensen's story of how she got to where she is. The stories are well-written and really evoke a sense of the unique marriage of modern and historic that a lot of Raleigh has, especially in it's food. The book's tone is extremely welcoming, pictures are great, and recipes look delicious. I'm planning on trying a few this weekend, as they mostly longer or more complex recipes, but thus far, really pleased with Christensen's cookbook.
February 25, 2017
Another lovely modern cookbook. Unlike the other two woman restaurant owner-written books I read recently, this one actually respects the reader enough to state that she assumes the readers have a level of food sophistication. So many other books talk down to readers and/or write disparagingly of their employees that Ashley's positivity was refreshing.
October 10, 2018
Might be worth buying but I don't have enough life left to cook all my books. I love the mayo: first mayo I've ever eaten with a spoon. And the pimento cheese. Which my husband did not appreciate AFTER I made the mayo, roasted and pickled the peppers, toasted the pepperccorns... you get the picture of what type of cookbook it is now? Definitely a very fun read!
November 1, 2019
Interesting and thoughtful stories about the author’s journey as a chef and restauranteur in Raleigh, North Carolina. I was able to eat at 3 of her restaurants while in Raleigh for a short visit. Total respect for how she has spearheaded downtown revitalization and provided good jobs to so many. And her food is on another level - amazing!
March 28, 2018
I’m hungry just reading the table of contents
Cannot wait to try these recipes out. Classics reimagined, but nothing too precious. Love the chapter on salads...or vinaigrette’s as they call them.
Cannot wait to try these recipes out. Classics reimagined, but nothing too precious. Love the chapter on salads...or vinaigrette’s as they call them.
May 21, 2019
Components of recipes, mainly items used in numerous formats, make up the start of this cookbook. This helps make the cooking approachable as it breaks things down into manageable parts for the at-home chef.
October 31, 2016
Great read!!! Even if it is a cookbook!!!!
December 27, 2016
Fabulous, and yes, these are the cookbooks that read like a novel!
August 28, 2017
Pleasant cookbook to browse through however many of the recipes and ingredients are out of something I would want to tackle as a home cook.
July 27, 2018
Lots of nice ideas and some lovely pics!
July 8, 2021
Gorgeous photos. Luscious dishes. Unfortunately many of the recipes seem over complicated which likely is why their flavor is a clear draw. It’s one thing to discern that you can get a head start on flavoring a potato salad by adding vinegar to the cooking water, but it’s frustrating that so many recipes rely on items that aren’t nationally available. Including the potatoes for that salad. It would likely be more interesting to eat at the diner, with its many luscious meals, and harder to reproduce them from this book without access to the diner’s larder. Still, it’s a wonderful book to ponder and peruse.
January 12, 2022
Absolutely fabulous cookbook. The food is amazing and look unbelievable, but the techniques aren't too difficult and the instructions are excellent. Plus Ashley's writing is so fun, entertaining, and educational. Great representation of modern southern cooking.
March 10, 2023
Really, truly beautiful food. Planning a trip to Raleigh now.
June 23, 2024
a restaurant cook book - some interesting but mostly simple ideas - some that require kitchen equipment that the home kichen does not usually have
September 17, 2016
I have never eaten at Poole's, nor was I aware of the restaurant, but the approach sounded interesting when I requested it for review through NetGalley. This is a cookbook with refined and high-end recipes. The photography is excellent and really shows off the food and adds to the desire to make each dish.
Unlike many cookbooks, the author begins with those recipes that support, add to, or complete other dishes. These include recipes like pimento cheese, malt vinegar mayonnaise, and crispy quinoa. There are also some alcoholic drink recipes.
However, the body of the book is focused on main dishes and salads, with some desserts. These are not simple recipes. Many have multiple parts, require advance preparation, or expensive/hard-to-find ingredients. However, everything I made was delicious.
For a family dinner I made the Tomatoes with Grilled Cornbread, which is a salad or vegetable side dish. The recipe for cornbread was a true Southern one without sugar. It was also made only with corn, no wheat flour, and turned out very well. It was delicious when fried in butter. The tomatoes used one of the salad dressing recipes and it was one of the best I've ever had--light and flavorful and it worked wonderfully with the tomatoes and tasted great when sopped up with the cornbread. In case you didn't notice, this one salad used 3 recipes from the book, though the cornbread recipe immediately follows the tomatoes.
As someone who enjoys them, I made the latkes with sour cream. The sour cream is a homemade creme fraiche, which I had never made before, but found amazingly delicious. It did require starting a day or two ahead, though. I expect she always has some in process in her restaurant kitchen. The latkes were more finely grated than I have made them before (I was so happy they didn't used mashed potatoes--ick!), but my husband and I ate them up very quickly. They were more delicate and tender than ones I've made in the past, but did take more effort to make.
The last recipe I made was the Yukon Gold potato soup with buttermilk and bacon. It was soooo good. My husband immediately ate two large bowls. It is a lighter creamy and chunky potato soup and it was full of flavor and very satisfying.
While this is not a cookbook for the novice or someone looking for quick and easy recipes, it is an excellent choice for someone looking for seemingly basic recipes that are refined and improved to highlight their best qualities.
Unlike many cookbooks, the author begins with those recipes that support, add to, or complete other dishes. These include recipes like pimento cheese, malt vinegar mayonnaise, and crispy quinoa. There are also some alcoholic drink recipes.
However, the body of the book is focused on main dishes and salads, with some desserts. These are not simple recipes. Many have multiple parts, require advance preparation, or expensive/hard-to-find ingredients. However, everything I made was delicious.
For a family dinner I made the Tomatoes with Grilled Cornbread, which is a salad or vegetable side dish. The recipe for cornbread was a true Southern one without sugar. It was also made only with corn, no wheat flour, and turned out very well. It was delicious when fried in butter. The tomatoes used one of the salad dressing recipes and it was one of the best I've ever had--light and flavorful and it worked wonderfully with the tomatoes and tasted great when sopped up with the cornbread. In case you didn't notice, this one salad used 3 recipes from the book, though the cornbread recipe immediately follows the tomatoes.
As someone who enjoys them, I made the latkes with sour cream. The sour cream is a homemade creme fraiche, which I had never made before, but found amazingly delicious. It did require starting a day or two ahead, though. I expect she always has some in process in her restaurant kitchen. The latkes were more finely grated than I have made them before (I was so happy they didn't used mashed potatoes--ick!), but my husband and I ate them up very quickly. They were more delicate and tender than ones I've made in the past, but did take more effort to make.
The last recipe I made was the Yukon Gold potato soup with buttermilk and bacon. It was soooo good. My husband immediately ate two large bowls. It is a lighter creamy and chunky potato soup and it was full of flavor and very satisfying.
While this is not a cookbook for the novice or someone looking for quick and easy recipes, it is an excellent choice for someone looking for seemingly basic recipes that are refined and improved to highlight their best qualities.
August 5, 2017
The Recipes Live Up to the Restaurant Version
I bought this cookbook specifically because I was craving the Mac and cheese, and the sweet potatoes with creme fraiche. Everything turned out exactly like I remembered it tasting. Four stars only because it had more "out there" recipes than ones I would normally be able to afford to make, and than I expected from a diner and southern cooking inspired book.
I bought this cookbook specifically because I was craving the Mac and cheese, and the sweet potatoes with creme fraiche. Everything turned out exactly like I remembered it tasting. Four stars only because it had more "out there" recipes than ones I would normally be able to afford to make, and than I expected from a diner and southern cooking inspired book.
February 24, 2022
Loved the stories more than the recipes and now want to know more about Ashley Christensen and the food empire she has built in Raleigh. Road trip!
Displaying 1 - 19 of 19 reviews