Chris Chamberlain

With "The Southern Foodie", writer Chris Chamberlain takes us to "100 Places to Eat in the South Before You Die", and then shares "The Recipes That Made Them Famous". Roadies and Foodies, Unite! Rejoice! I am Southern to the bone, half-Virginian and half-Tennessean, and I can tell you, no bones about it, that we eat good here in the South, really good. We are much more than fried food and grits. Those foods are delicious and traditional, but they are just a small portion of the food bounty to be found throughout the American South. "The Southern Foodie" takes you on a thirteen-state taste trek, from VA to FL and all Southern states in-between, and each stop is a treat. The people, the places, and the plated-up dishes are all equally appealing, and true foodies will soon have their car keys in hand as their rumbling tummies drive them from one destination to another. Here's just a sampling of some of the featured recipes: "Sweet Corn Succotash"; "Ramsey's Kentucky Hot Brown"; "Apricot Fried Pies"; "Redeye Shrimp & Grits"; "Bread Pudding with Irish Whiskey Sauce"; "Yellow Crookneck Squash Casserole"; "White Chocolate Banana Cream Pie"; "Hattie's Pecan-Crusted Catfish"; "Southern Fried Chicken BLT"; "Country Smothered Pork Chops"; and "Key Lime Chess Pie". The food culture of the South cannot really be confined to one or two labels. The first settlers from across the sea brought with them a food heritage which, for survival, had to be blended with the food wisdom of the Native Americans. From then on, America has truly been a "melting pot". The South is one big happy convergence of what we grow, what we know, and what is introduced to us from the world around us. You will find this to be true in the pages of "The Southern Foodie".

Review Copy Gratis Thomas Nelson Books via BookSneeze… (more)

This is not your ordinary cookbook. The first section of the book is about the pig and its parts, with an explanation of selecting and cooking a whole pig, belly and bacon, roasts, hams, ribs and chops. Sauces, rubs and brines are also covered in this first section.

This is a “Southern” book so the second section covers the top restaurants throughout the south that specialize in pork and BBQ. A profile is presented with a brief history, menu specialties, an “insider tip” and contact information. A recipe from each restaurant follows in the following section – Recipes.

The recipes included are down-home, southern-style, hearty food. I have several marked to try, such as Momma Mia’s Mac Salad from the Shed, Chicken Fried Pork Chops from Delta Bistro, and Fried Green Tomato BLT from Stella’s Kentucky Deli, but there are many more that vary in ingredients and complexity.
If you are looking for something a little different, this is it!

I received a copy of The Southern Foodie’s Guide to the Pig as part of the BookLook blogger program in exchange for an honest review.… (more)