Chris Chamberlain – författare

Thirteen states, 100 chefs and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between.Meet the people keeping the tradition alive and reinventing the flavors of the South while exploring its evolution of the region''s best restaurants.Swing down to the Gulf Coast and wade into a chef''s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas where you''ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville where the chefs aren''t shy about fusing comfort food standards with international flair and unexpected techniques. Join food and drink writer Chris Chamberlain for access to the South''s best recipes and the kitchens where they were developed. In The Southern Foodie, Chamberlain explores the South''s culinary culture with favorites such as: - Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason''s Grill, Baton Rouge, LA- Roasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TN- Country Ham Fritters from Proof on Main, Louisville, KY- Blue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SC- Apricot Fried Pies from Penguin Ed''s Bar-B-Q, Fayetteville, AR  The Southern Foodie you where the South eats and how to create those distinct flavors at home. You''re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.

A guide to purchasing, preparing, and cooking pork using the culinary traditions of the American South—includes photos, recipes and dining recommendations.Discover some of the essential tips and recipes behind the best pork dishes in the south with Chris Chamberlain, author of the popular The Southern Foodie Cookbook.Arguably the most democratic of all proteins, pork is welcome across the country from a gourmet pork belly dish on the menu of the toniest Charleston bistro to a whole hog roasting in a hole dug in the sand of a beach in LA (Lower Alabama).A geographic tour of the Southern states will showcase restaurants in the region that have special talents when it comes to pork. The chefs and pitmasters have shared some of their most sacred secrets, the actual recipes for the best pork, barbecue and bacon dishes that emerge from their kitchens.Since man cannot live by pig alone, there is also a selection of recipes that are great accompaniments to the pork dishes contributed by the fifty Southern restaurants that are featured.The Southern Foodie''s Guide to the Pig introduces readers to all the parts of this versatile animal and teaches procedures to prepare all sorts of wonderful dishes.

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