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Wednesday, March 5, 2014


THE NEW SOUTHERN TABLE; classic ingredients revisited (Fair Winds, 2014, 200 pages, ISBN 978-1-59233-585-5, $21.99 US soft covers) is by Brys Stephens, food writer and restaurant critic, now operating as His book is arranged by ingredient: okra, field peas, squash, rice, collards, corn, sweet potatoes, lima beans,peanuts, pecans,figs, peaches, and watermelons – with something for everyone. There are about 100 recipes showing French, Mediterranean, Latin and Asian roots through combinations and techniques. Okra and feta shows off Greek tones, hoppin' john with coconut seems to be from the Caribbean, while Sicilian watermelon pudding is from Italy. Each product is introduced, there is photography, and some general food matching principles. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents.
Audience and level of use: lovers of Deep South food looking for a change.
Some interesting or unusual recipes/facts: buttermilk pecan ice cream; chick, collard, and country ham saltimboca; forbidden coconut rice with mango; steak tacos with watermelon salsa; quick cook collards, chard and escarole; flounder in parchment with field peas, squash and peppers; peaches with pecan mint pesto.
The downside to this book: more recipes would have been useful because this is a great idea.
The upside to this book: good concept.
Quality/Price Rating: 88.


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