By Chris Chamberlain

13 states, a hundred cooks, and 134 recipes later, something is apparent: the meals of the yankee South tells a narrative that spans the gap from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and each urban in between."" "The Southern Foodie" explores a hearty swath of the South's culinary tradition, following its roots and exploring its evolution within the region's top restaurants.

Meet the folk who're maintaining the culture alive and reinventing the flavors of the South. Swing on all the way down to the Gulf Coast, and wade right into a chef's wonderland of clean seafood and highly spiced warmth. try out the culinary creativity within the Carolinas, the place you'll locate conventional smoked red meat barbeque along Southern favorites made with clean, neighborhood produce. discover the eating place kitchens of Atlanta and Nashville, the place the cooks aren't shy approximately fusing convenience foodstuff criteria with overseas aptitude and unforeseen ideas. subscribe to Chris Chamberlain for entry to the South's most sensible recipes and the kitchens the place they have been developed.

Jalapeno-and-Cheese-Stuffed Grit muffins from Mason's Grill, Baton Rouge, l. a. Roasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TN state Ham Fritters from evidence on major, Louisville, KY Blue Crab Cheesecake from previous Firehouse eating place, Hollywood, SC Apricot Fried Pies from Penguin Ed's Bar-B-Q, Fayetteville, AR

"The Southern Foodie" indicates you the place the South eats and the way to create these special flavors at domestic. You're bound to rediscover outdated favorites and get a better examine the scrumptious new traditions in Southern food.

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Additional info for The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous)

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Lunches at CBG’s are a real deal. A rotating menu of weekly blue-plate specials includes such favorites as Red Beans and Rice, Meatloaf, and Fried Chicken. If the specials don’t strike your fancy, there’s always an inexpensive “Chow Down Lunch” option of a half sandwich and a choice of soup or salad. Since this is the South after all, ice tea is included. If you still can’t commit to any of these lunch deals, there are also many inventive soups, gumbos, salads, and sandwiches to choose from. Clever diners will save room for dessert so as not to miss out on such delights as the Root Beer Float with Homemade Vanilla Ice Cream, the Chocolate Silk Pie, or the famous JoJo Cakes (rich devil’s food cake with a fluffy cream center, covered in chocolate ganache).

The menu features a rotating selection of main entrées and side dishes served as a plate lunch special. Regulars swear by Mama’s Meatloaf, praising its spicy Creole sauce topping. There are also rabid fans of Tuesday’s Chicken-Fried Chicken and Wednesday’s Deep-Fried Chicken who claim these dishes will change your life. Fortunately, the chicken-fried and deepfried camps have learned to live in harmony. Arkansas is the heart of the Rice Belt, and the grain features prominently in many of the side dishes, including Rice Pilaf, Red Beans and Rice, and Lemon Risotto.

Other seafood options include tilapia, crawfish, shrimp, and redfish, all available in myriad Creole and Cajun styles. “Meunière” means that your seafood will be fried and topped with a tart brown sauce, and if you see “Pontchartrain” in the name of an entrée, you can expect a delicious sauce of lump crabmeat with mushrooms, roasted red peppers, and green onions. Whichever preparation you choose for your seafood at the Faded Rose, you can’t go wrong. In fact, the menu is filled top to bottom with winners, so you may have to return soon to try something else on your next visit.

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