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

Description: The Big Jones Cookbook by Paul Fehribach A cookbook of Southern cuisine as featured at Big Jones Restaurant in Chicago, Illinois. FORMAT Paperback CONDITION Brand New Publisher Description 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 citys 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. Fehribachs 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 Biography 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. Table of 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 SpoonbreadInspirations 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 Barbeque Sauce Sea Island Benne Cake Roux Icing Sea Island Benne Ice Cream Coconut Cream Cake Cream Cheese IcingSouth Louisiana Crawfish Boudin Fritters Gumbo Ya-Ya Cajun Seasoning Creole Boiled Rice Gumbo zHerbes 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 OBrien 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 TaffyKentuckiana Chicken and Dumplings, ca. 1920 Sweet Tea–Brined Pork Loin Fried Chicken Duet of Duck with Bourbon Giblet Jus Potted Duck Rutabaga Confit Creamed Brewster Oat Groats with Parsnips and Hen of the Woods Braised Sausages with Sauerkraut and Parsnips Mashed Potatoes Charred Brussels Sprouts with Shallots and Pecans Black Walnut Sorghum Pie Short Crust for Sweet Pies Chocolate Pecan Tart Pawpaw Panna Cotta Persimmon Pudding Pie Salty Sorghum Ice Cream The Delta and Deep South Cheese Straws Boiled Peanuts Fried Green Tomatoes Goat Cheese and Potato Croquettes Pecan Chicken Salad Crispy Catfish à la Big Jones Crowder Peas Sweet Potato Hash Mississippi Mud Pie Red Velvet Cake 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 MustardThe Whole Hog Andouille Boudin Boudin Rouge Chaurice Head Cheese Tasso Bacon Ham Pickled Pigs Feet Lard Crackling, aka GratonsNotes on Sources Index Review "In The Big Jones Cookbook, Fehribach has provided a firm sense of culinary place and heritage when it comes to southern food, along with recipes you cant wait to make. He takes readers on a journey of the background of each recipe, both in his life and from a historical perspective. Time to go back to Chicago and enjoy eating his food in person again!" -- Nathalie Dupree, co-author of Mastering the Art of Southern Cooking"You need not be from the South to get the South and southern cooking; you simply need to be devoted. Fehribach is very devoted, complete with a side serving of biscuits smothered in savory debris gravy! He brings to his subject the factual ferocity and curiosity of a historian. He cooks it up with the contemplation and invention of a true artist. He serves it to us with genuine heart. Id like to tell you a whole lot more about why I am giving The Big Jones Cookbook a wide space on my kitchen counter, but I need to go now and find the ingredients for Reezy-Peezy, ca. 1780. You should, too." -- Ronni Lundy, author of Shuck Beans, Stack Cakes, and Honest Fried Chicken"Fehribach is a bighearted anthropologist, history nerd, and kick-ass kitchen technician—in other words, the ideal chef to introduce Chicagoans to the pleasures of regional southern cuisine. The Big Jones Cookbook distills the magic of his restaurant, the way Fehribachs cooking manages to honor southern culinary traditions and ingredients in a resolutely contemporary way. This is food that tells stories, and here are all the hero recipes weve been craving, from Big Joness legendary fried chicken to classics like gumbo zherbes to new originals like chicken-fried morels and benne ice cream. The Big Jones Cookbook is major news on the southern-food front." -- Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen"Fehribach has committed to memory the southern culinary canon, defined by writers like Grosvenor and Egerton. In The Big Jones Cookbook, he channels their ethics and aesthetics, shaping an agrarian approach that he calls modern homestead cooking. From turnip greens with potato dumplings to pawpaw panna cotta, Fehribach renders a cuisine thats both erudite and stomach-rumbling." -- John T. Edge, coeditor of The Southern Foodways Alliance Community Cookbook"Through extensive research, intuition and personal experience, Fehribach gives context to many of our great southern classics, and creates some of his own along the way. His reverence for southern cooking and the people who help sustain it shine through in every recipe. I have already dog-eared dozens of pages!" -- Susan Spicer, chef and owner, Bayona, New Orleans"Much as Rick Bayless has done for Mexican food, so Fehribach has done for Southern culinary traditions, excavating old recipes, researching the foodways that surrounded them, and seeking out hard-to-find ingredients, some of which seem exotic though they once grew abundantly, even in the Midwest." * Chicago Tribune *"I love Big Jones, and Fehribachs dedication to preserving and resurrecting dishes from a wide variety of Southern cuisines, and how those dishes are grounded in regional history. . . . I was not only expecting recipes that would bring the history of my own home country to my table; I was expecting them to be enriched with Fehribachs lifelong interest in history and geography. I wasnt disappointed. . . . Its a concise introduction to Fehribachs approach, which draws on home cooking and high cuisine, using modern techniques to reboot old dishes." * Chicago Magazine *"Fehribach may hail from the Midwest, but that doesnt stop him from being a regional Southern cooking expert and taking the time to teach us a thing or two about it. The Big Jones Cookbook has recipes divided by geography. I happen to love this, because as we all know, preparations vary greatly depending on whether youre in the coastal Low Country of South Carolina and Georgia, south Louisiana, or the Delta. With a little history and a lot of recipes, Fehribach takes you through regional cuisine thats not only mouthwatering, but also easy to pull together." * Washington Independent Review of Books *"A historic (and ground-breaking) take on Southern food." * Eater *"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 Souths 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 texts depth and intelligence make this an appropriate cookbook far beyond regional boundaries." * Booklist *"Organized by regions of the south, its a cookbook built on cookbooks, as Fehribach is a devoted digger into long-forgotten volumes. And there are fascinating sidelights on everything from the Italian etymology of the low-country slave dish reezy-peezy to the old Virginia origins of chicken-fried steak. At the same time, its not a book that belabors its subject—a more scholarly tome is up next for Fehribach—and its a highly practical book, based on oft-requested recipes time-tested in Big Joness kitchen." * Chicago Reader, "Best New Cookbook from Chicago" *"Paul is unique in that he doesnt look forward at what Southern food could be, hes looking backward at what it once was. He loves 100 year-old handwritten recipes, time-honored technique, and heirloom ingredients." * Huffington Post * Details ISBN0226829375 Author Paul Fehribach Pages 288 Publisher The University of Chicago Press Year 2023 ISBN-13 9780226829371 Format Paperback Imprint University of Chicago Press Subtitle Recipes for Savoring the Heritage of Regional Southern Cooking Country of Publication United States NZ Release Date 2023-09-20 UK Release Date 2023-09-20 Illustrations 36 line drawings ISBN-10 0226829375 DEWEY 641.5975 Audience General Publication Date 2023-11-15 US Release Date 2023-11-15 AU Release Date 2024-01-30 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:158128444;

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