From its roots in Cajun and Creole to the barbecue and smoking techniques of rural communities, Deep South showcases southern cooking as a cuisine that deserves to be heralded alongside that of Italy, France and Japan.
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A
Hardie Grant Books
book
Deep South New Southern Cooking, Recipes and Tales from the Bayou to the Delta
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ISBN:
9781849497206
Format:
Hardback
Pages:
256
Dimensions:
25cm x 20cm
Weight:
1220g
RRP:
$45.00
ABOUT THE AUTHOR
Brad McDonald
Born in rural Mississippi, chef Brad McDonald grew up cooking game with his father and baking with his mother. Having worked under the acclaimed chef John Currence in his university town of Oxford, Mississippi, Brad went on to cook at Alain Ducasse, Per Se and Noma. In 2012 his first restaurant, Governor, in Brooklyn, New York, was destroyed by Hurricane Sandy. Brad came to London with his family soon afterwards and re-launched The Lockhart in
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