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Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen (Hardcover)
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A graduate of Johnson and Wales, chef Brian Sonoskus is attuned to the freshness of the season by being a farmer himself. Sunshot Farm, just north of Asheville, provides the restaurants with seasonal vegetables, berries, flowers, and herbs, while the restaurant partners with other area farms and farmers to create a true taste of southern Appalachia.
As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo's food has been consistently fresh, made from scratch, sassy, and scrumptious.
Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.
Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from theNew York Times, Southern Living, and the Food Network, just to name a few.
|Genre||COOKING / Regional & Ethnic / American / Southern States|
|Publisher Date||2011-04-05 00:00:00.0|
|Publisher||Andrews McMeel Pub|
|Unit weight||2.35 lb|
|Subtitle||Spirited Recipes from Asheville's New South Kitchen|
|Country of Origin||United States|
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