Seafood and Things: From Myrtle Beach Book

117 recipes and more from the then-young 34 year-old Southern chef, no longer with us and taken well before his time. Bill Neal was very instrumental in elevating both Southern cuisine and more importantly, its perception by outsiders, to the level it enjoys today. I drove by Crook's Corner, which he owned and was the chef twice a day for years without stopping by to have him personalize my copy of his cookbook - and then he was gone. Life is too short.

A welcome addition to anyone with a collection of Southern or particularly NC cooking - see also Moreton Neal's "Remembering Bill Neal."