The Up South Cookbook ? Chasing Dixie in a Brooklyn Kitchen. Dieser Artikel ist nicht verfügbar.The Up South Cookbook ? Chasing Dixie in a Brooklyn Kitchen

Georgia native Nicole Taylor spent her early twenties trying to distance herself from her southern cooking roots--a move "up" to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood. Simplicity and authenticity give these recipes a unique flavor, while Taylor's charisma shines through in her prose. And she's not afraid to tweak some of her recipes: Pimento Cheese can be made without mayonnaise; Spiked Nuts are fruit, nuts, and candy in a shoebox; and who'd have thought Pumpkin and Grits could taste so good?More than 100 recipes are organized by sometimes surprising chapters, including:Peas and ThingsYard Bird and FishBarbecueRed Velvet Cake and SuchChow Chow and GarnishesWhite Likker and Sweet TeaThis promises to be a new Southern classic.

Athens, Georgia native Nicole A. Taylor currently hosts Hot Grease, a food culture podcast and is the principal of NAT Media. She has contributed to First We Feast, Cherry Bombe, Amtrak, Southern Foodways Alliance's Gravy, Travel Noire and her recipes are featured on Colorlines, Design*Sponge and in the America I Am: Pass it Down Cookbook and The Way We Ate: 100 Chefs Celebrate a Century at the American Table cookbook. She lives in Bedford-Stuyvesant, Brooklyn.