Paul Fehribach

When I read the introduction, discovering the author of this volume grew up in the north, I was skeptical of his ability to write a cookbook on Southern cuisine. I discovered his passion for eating fresh food came from time spent at his grandparents' Indiana farm. He likes to think he developed his love for Southern cuisine which also tended to use local ingredients from time spent there. He often gives dishes a bit of a chef's twist which probably does not settle well with some Southerners, but his Chicago audience might not like the food that came off grandma's table quite as much. His best dishes are the ones that stick to the simplicity of a true Southern home cook. When he ventures into dishes such as Duck Confit, he's venturing into fancy restaurant cuisine that most Southern farm folks wouldn't know. I'm impressed with the number of older cookbooks which influenced his style and the way he has seriously studied Southern cuisine to try to remain somewhat true to the style. This was a free ebook download from University of Chicago Press in December 2018. Nothing was expected in exchange for the download.… (más)