Big Jones Cookbook - Recipes for Savoring the Heritage of Regional Southern Cooking

A cookbook of Southern cuisine as featured at Big Jones Restaurant in Chicago, Illinois.

Info autore

Paul Fehribach is an eight-time James Beard Award semifinalist for Best Chef: Great Lakes; and owner of the critically acclaimed Chicago restaurant, Big Jones. He was born and raised in the rolling wooded hills of Southern Indiana, and learned to hunt, fish, and find wild foods from an early age. Ample time spent on the family farms of relatives together with the woodland backdrop instilled a keen palate in him, reflected in the big, clean flavors he puts on the table along with a heated passion for true seasonal cooking. His book Midwestern Food: A Chef's Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes was named a book of the year by Food and Wine, Bon Appétit, and Eater. He is likewise the author of The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking, also published by the University of Chicago Press.

Dettagli sul prodotto

• Autori: Paul Fehribach, Fehribach Paul
• Editore: University Of Chicago Press
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 22.04.2015
• EAN: 9780226205724
• ISBN: 978-0-226-20572-4
• Pagine: 288
• Categorie: Guide e manuali > Mangiare e bere > Cucina regionale; Narrativa > Libri regalo, album, calendari perpetui, libri di cartoline; USA Süden, South Atlantic States, Cooking / Wine, COOKING / Regional & Ethnic / American / Southern States, National & regional cuisine, National and regional cuisine, Central Southern States, Southeastern & South Atlantic States, US South, US South: South Atlantic States, COOKING / Regional & Cultural / American / Southern States