1982, ISBN: 9781565124790

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it "a legend." "Travel and Leisure" described it as "country cookin' gone cool." A reviewer for the "Washin… mais…

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it "a legend." "Travel and Leisure" described it as "country cookin' gone cool." A reviewer for the "Washington Post" said, "I have yet to eat an average meal at Crook's Corner--the food is consistently outstanding, sort of nouvelle down home." And "Delta Sky" rated it "the best place to eat in Chapel Hill, in North Carolina and possibly on earth." It's that good, and it has sustained its reputation since 1982, when legendary Southern chef Bill Neal, author of three popular cookbooks, opened the restaurant with partner Gene Hamer. For more than a decade now, Bill Smith has presided over the kitchen, bringing his creative cuisine to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is reason for celebration. Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes reinvent classics of the Southern culinary tradition and offer up imaginative interpretations of bistro fare. "Seasoned in the South" captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens. Media > Book, [PU: Algonquin Books]<

1982, ISBN: 9781565124790

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it "a legend." "Travel and Leisure" described it as "country cookin' gone cool." A reviewer for the "Washin… mais…

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it "a legend." "Travel and Leisure" described it as "country cookin' gone cool." A reviewer for the "Washington Post" said, "I have yet to eat an average meal at Crook's Corner--the food is consistently outstanding, sort of nouvelle down home." And "Delta Sky" rated it "the best place to eat in Chapel Hill, in North Carolina and possibly on earth." It's that good, and it has sustained its reputation since 1982, when legendary Southern chef Bill Neal, author of three popular cookbooks, opened the restaurant with partner Gene Hamer. For more than a decade now, Bill Smith has presided over the kitchen, bringing his creative cuisine to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is reason for celebration. Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes reinvent classics of the Southern culinary tradition and offer up imaginative interpretations of bistro fare. "Seasoned in the South" captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens. Media > Book, [PU: Algonquin Books]<

1982, ISBN: 9781565124790

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it "a legend." "Travel and Leisure" described it as "country cookin' gone cool." A reviewer for the "Washin… mais…

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it "a legend." "Travel and Leisure" described it as "country cookin' gone cool." A reviewer for the "Washington Post" said, "I have yet to eat an average meal at Crook's Corner--the food is consistently outstanding, sort of nouvelle down home." And "Delta Sky" rated it "the best place to eat in Chapel Hill, in North Carolina and possibly on earth." It's that good, and it has sustained its reputation since 1982, when legendary Southern chef Bill Neal, author of three popular cookbooks, opened the restaurant with partner Gene Hamer. For more than a decade now, Bill Smith has presided over the kitchen, bringing his creative cuisine to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is reason for celebration. Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes reinvent classics of the Southern culinary tradition and offer up imaginative interpretations of bistro fare. "Seasoned in the South" captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens. Media >, [PU: Algonquin Books]<

1982, ISBN: 9781565124790

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it "a legend." "Travel and Leisure" described it as "country cookin' gone cool." A reviewer for the "Washin… mais…

Crook's Corner is a landmark in North Carolina and beyond. "Bon Appetit" called it "a legend." "Travel and Leisure" described it as "country cookin' gone cool." A reviewer for the "Washington Post" said, "I have yet to eat an average meal at Crook's Corner--the food is consistently outstanding, sort of nouvelle down home." And "Delta Sky" rated it "the best place to eat in Chapel Hill, in North Carolina and possibly on earth." It's that good, and it has sustained its reputation since 1982, when legendary Southern chef Bill Neal, author of three popular cookbooks, opened the restaurant with partner Gene Hamer. For more than a decade now, Bill Smith has presided over the kitchen, bringing his creative cuisine to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is reason for celebration. Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes reinvent classics of the Southern culinary tradition and offer up imaginative interpretations of bistro fare. "Seasoned in the South" captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens. Media >, [PU: Algonquin Books]<

1982, ISBN: 9781565124790

Crooks Corner is a veritable institution in North Carolina and the worthy recipient of much national praise. The New York Times called it a nightly celebration. Bon Appetit called it a le… mais…

Crooks Corner is a veritable institution in North Carolina and the worthy recipient of much national praise. The New York Times called it a nightly celebration. Bon Appetit called it a legend. Travel and Leisure described it as country cookin gone cool. A reviewer for the Washington Post said, I have yet to eat an average meal at Crooks Cornerthe food is consistently outstanding, sort of nouvelle down home.And Delta Sky rated it the best place to eat in Chapel Hill, in North Carolina and possibly on Earth. Its that good, and it has sustained its reputation since visionary chef Bill Neal opened the restaurant with partner Gene Hamer in 1982. After Neal passed away, Bill Smith took over the helm and for more than a decade has brought his intuitive and inspired approach to cooking to an ever-growing crowd whove come to associate dining at Crooks with a belief that every meal is reason for celebration. Smiths recipes are marvelously uncomplicatedthe new bistro food of the South, showcased in dishes like Tomato and Watermelon Salad, Fried Green Tomatoes with Corn and Mustard Beurre Blanc, Cold Stuffed Pork Loin with Artichoke Spread, Scallops with Spinach and Hominy, and his signature dish, Honeysuckle Sorbet. Arranged by season, these recipes capture the flavors of the freshest foods and the spirit of one of the Souths liveliest and most innovative kitchens. Seasoned in the South: Recipes from Crook's Corner and from Home Smith, Bill / Smith, Lee, Algonquin Books of Chapel Hill<