The Big Jones Cookbook : Recipes for Savoring the Heritage of Regional Southern Cooking.

ISBN:

9780226205861

Title:

Author:

Fehribach, Paul.

Personal Author:

Fehribach, Paul.

Edition:

1st ed.

Physical Description:

1 online resource (306 pages)

Contents:

Intro -- Contents -- Preface -- Acknowledgments -- Breads -- Skillet Cornbread -- Sally Lunn -- Popovers -- Farmstead Biscuits -- Sweet Potato Biscuits -- Cheddar Biscuits -- Beignets -- Buckwheat Banana Pancakes -- Antebellum Rice Waffles -- Salt-Rising Bread -- Abruzzi Rye Bread -- Awendaw Spoonbread -- Inspirations from the Lowcountry -- Benne Oyster Stew -- She-Crab Soup -- Carolina Gold Rice and Boiled Peanut Perlau -- Pickled Shrimp -- Creamy Grits -- Shrimp and Grits -- Reezy-Peezy, ca. 1780 -- Mustard Barbecue Sauce -- Sea Island Benne Cake -- Roux Icing -- Sea Island Benne Ice Cream -- Coconut Cream Cake -- Cream Cheese Icing -- South Louisiana -- Crawfish Boudin Fritters -- Gumbo Ya-Ya -- Cajun Seasoning -- Creole Boiled Rice -- Gumbo z'Herbes -- Crawfish Étouffée -- Barbecued Shrimp -- Creole Seafood Seasoning -- Red Beans -- Voodoo Greens -- Brown Butter Roasted Palm Hearts -- Debris Gravy -- Rémoulade -- Eggs New Orleans -- Poached Eggs -- Crab Cakes -- Béarnaise -- Potatoes O'Brien -- Bread Pudding -- Cherry Bavarian Cream -- The Appalachian Highlands -- Sautéed Ramp Greens with Benne -- Grilled Asparagus with Cottage Cheese and Lemon -- Pimiento Cheese -- Hominy -- Succotash -- Old Virginia Fried Steak, ca. 1824 -- Chicken-Fried Morel Mushrooms -- Sawmill Gravy -- Turnip Greens with Potato Dumplings -- Pan-Fried Ham with Redeye Gravy -- Buttermilk Pie -- Jelly Roll Cake -- Salty Sorghum Taffy -- The Bar -- Sazerac Cocktail, ca. 1940 -- Chatham Artillery Punch -- Oleo-Saccharum -- The Consummation -- Sweet Leaf -- Blue Yodel No. 1 -- Bloody Mary Jones -- Death in the Afternoon -- Cherry Bud Bitters -- Rhubarb Julep -- Brandy Fix -- The Pantry -- Clarified Butter -- Basic Mayonnaise -- Green Goddess -- Standard Canning Instructions for Shelf-Stable Pickles and Preserves -- Chow-Chow -- Bread and Butter Pickles -- Piccalilli.

Five-Pepper Jelly -- Okra Pickles -- Raspberry Preserves -- Elderberry Jelly -- Apple Butter -- Pickled Peaches -- Preserved Quince -- Kumquat Marmalade -- Savory Benne Crackers -- Worcestershire Sauce -- Basic Vinaigrette -- Bourbon and Brown Sugar Mustard -- The Whole Hog -- Andouille -- Boudin -- Boudin Rouge -- Chaurice -- Head Cheese -- Tasso -- Bacon -- Ham -- Pickled Pig's Feet -- Lard -- Crackling, aka Gratons -- Notes on Sources -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking, American-Southern style.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

Chicago :

University of Chicago Press,

2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5975	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

An original look at southern heirloom cooking with a focus on history, heritage, and variety.

You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine--from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest--in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city's southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook , Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere.

Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach's dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs' feet.

Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.

Author Notes

Paul Fehribach is a seven-time James Beard Award semifinalist for Best Chef: Great Lakes; and owner of the critically acclaimed Chicago restaurant, Big Jones. He is the author of Midwestern Food , also published by the University of Chicago Press.

Reviews (1)

Booklist Review

Southern cooking surely ranks as America's most lauded and beloved regional cuisine. Nevertheless, defining southern cooking is difficult since it comprises diverse microcuisines from Cajun and Creole to the barbecues of Texas and the Carolinas. So it seems counterintuitive that Big Jones, one of America's most celebrated southern restaurants, should settle in the Yankee territory of Chicago. An assiduous student of southern cooking, Big Jones' owner Fehribach takes advantage of farm-fresh meats and produce to illustrate that even in an era of franchise fried chicken, genuine southern cooking can rise to haute cuisine. Scouring the legacy of the South's best chefs, such as Edna Lewis and Paul Prudhomme, Fehribach advocates for stone-ground grains and old-fashioned sorghum molasses and lard. Recipes range from simple, traditional pimiento cheese and cornbread through freshly crafted headcheese and boudin sausages. He reveals his own long-guarded secret Kentuckiana fried-chicken recipe. The text's depth and intelligence make this an appropriate cookbook far beyond regional boundaries.--Knoblauch, Mark Copyright 2015 Booklist