Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner, Brys Stephens, shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions. Often oversimplified as "y'all" cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms - and dinner tables - all across the American South. Many world cuisines have even developed age-old flavor combinations, techniques, and dishes based on these very same ingredients--from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines. Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin' John. Savor flavor-infused main dishes such as Herb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt, a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors. With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old.
Brys Stephens is a writer, consultant, and photographer based in Charleston, South Carolina. He has written for Bon Appetit, Garden and Gun, Charleston Magazine, and is a former restaurant critic at the Charleston City Paper. In 2006, he founded the cooking website, Cookthink.
"In The New Southern Table Brys takes Southern staples and introduces us to his life's journey in food and its effect on the classics. His recognition of a host of cultures in and around the South, as well as from his travels, creates a delicious world view of Southern cooking. It is that fascinatiing twist and refreshing look into Brys's beloved Southern table that makes this cookbook a must-have in your home." € ” Chris Hastings, James Beard Award-Winning Chef of Hot and Hot Fish Club, Birmingham, Alabama
"Brys Stephens's The New Southern Table has that hallmark quality of all truly great Southern cookbooks: It makes us want to get in the kitchen and cook sweet potatoes the first day we flip it open!" € ” Matt Lee and Ted Lee, authors, The Lee Bros Charleston Kitchen
"You don't need to leave the South to find good produce. But to compose globe-straddling dishes such as watermelon-and-pistachio pudding, miso-dressed sweet potato salad, and okra-and-quinoa pilau, it helps. Veteran food writer and G&G contributor Brys Stephenshas done his fair share of traveling, from his hometown of Birmingham, Alabama, to France and Italy to remote corners of Southeast Asia. All this bears fruit in his new cookbook, The New Southern Table, in which he layers international flavors with some of Dixie's most iconic ingredients€ ” okra, peaches, peanuts, and collard greens, to name a few." € ” Garden and Gun Blog, gardenandgun.com