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The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking
Paul Fehribach
€ 40.51
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Description for The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking
hardcover. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine. 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? Num Pages: 288 pages, 36 line drawings. BIC Classification: 1KBBF; 1KBBS; WBN. Category: (G) General (US: Trade). Dimension: 203 x 152 x 30. Weight in Grams: 544.
You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine. 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 delicacies of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city's southern diaspora. Big Jones focuses on cooking with local and sustainably grown heirloom crops and ... Read more
You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine. 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 delicacies of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city's southern diaspora. Big Jones focuses on cooking with local and sustainably grown heirloom crops and ... Read more
Product Details
Format
Hardback
Publication date
2015
Publisher
University of Chicago Press United States
Number of pages
288
Condition
New
Number of Pages
288
Place of Publication
, United States
ISBN
9780226205724
SKU
V9780226205724
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Paul Fehribach
Paul Fehribach is the coowner and executive chef of Big Jones, a nationally acclaimed restaurant in Chicago's Andersonville neighborhood.
Reviews for The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking
"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 can't 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 ... Read more