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Seeking the South: Finding Inspired Regional Cuisines
Seeking the South: Finding Inspired Regional Cuisines
Seeking the South: Finding Inspired Regional Cuisines
Seeking the South: Finding Inspired Regional Cuisines
Seeking the South: Finding Inspired Regional Cuisines
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Load image into Gallery viewer, Seeking the South: Finding Inspired Regional Cuisines
Load image into Gallery viewer, Seeking the South: Finding Inspired Regional Cuisines
Load image into Gallery viewer, Seeking the South: Finding Inspired Regional Cuisines
Load image into Gallery viewer, Seeking the South: Finding Inspired Regional Cuisines

Seeking the South: Finding Inspired Regional Cuisines


Rob Newton
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Food waste is an increasing concern in the first world: 40% of American food goes uneaten. Here, a renowned chef tackles this problem head-on in an appealing guide to using what most of us are conditioned to throw away. Mads Reflund was an original partner at Noma, then the chef at his own Michelin-starred restaurant in Copenhagen before moving to NYC where he ran ACME for several years. In this, his first book, he displays remarkable resourcefulness and imagination as he addresses using vegetable, fruit, grain, seafood, dairy, and other animal products that might otherwise be discarded. And as a bonus, foraging expert Tama Matsuoka Wong, who supplies many of NYC's leading restaurants, adds a chapter on using wild plants that are often overlooked. Professional and home cooks alike will find Scraps, Wilt, and Weeds a revelation as they learn to employ food such as cauliflower cores, banana peels, pumpkin skins, used coffee grounds, and fish tails in exciting. new dishes. Color photographs throughout. Hardcover. Southern food is not a single cuisine but many regional cuisines, says Rob Newton. Raised in Arkansas and a veteran of NYC kitchens—including three restaurants of his own–he's now the chef of Gray & Dudley in Nashville, Tennessee. His compelling argument is that there are at least five distinct culinary regions in the American South. None of them conform to the political map; instead they are shaped by geography, climate, and history, including the influences of immigrants who bring new ingredients and flavors. If you want to stick to tried-and-true Southern classics, you'll find them here in the form of pimento cheese, braised collard greens, red-eye gravy, and pork hocks with hominy. But since you're choosing from the offerings of a contemporary chef, you'll find an abundance of fresh takes that use familiar ingredients in intriguing new ways. Turnip and potato pancakes with yogurt, dill, and dillybeans; spice-roasted cauliflower with peanut sauce; black-eye pea falafel with tomato and corn salad; blue crab and avocado tostadas; sweet potato and ricotta cheesecake with cornmeal crust. There are many more smart ideas like that here. Hardcover. Color photographs throughout.
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