|
|
Sold Out
Book Categories |
The words "Deep-South Cuisine" are often misunderstood. Not to be confused with Cajun or Creole which are strictly Louisiana. Writing this book is my intention to define Deep-South cooking as a regional cuisine and dispense with any cliche that everything in the Deep-South is fried. Y'all enjoy
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
VIRGILIO GUZMAN-GORDIAN
reviewed Cooking in the Deep-South with Chef Bob on February 14, 2013
Cooking in the Deep-South with Chef Bob
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."
Login|Complaints|Blog|Games|Digital Media|Souls|Obituary|Contact Us|FAQ
CAN'T FIND WHAT YOU'RE LOOKING FOR? CLICK HERE!!! X
You must be logged in to add to WishlistX
This item is in your Wish List
X
This item is in your Collection
Cooking in the Deep-South with Chef Bob
X
This Item is in Your Inventory
Cooking in the Deep-South with Chef Bob
X
You must be logged in to review the productsX
X
X
Add Cooking in the Deep-South with Chef Bob, , Cooking in the Deep-South with Chef Bob to the inventory that you are selling on WonderClubX
X
Add Cooking in the Deep-South with Chef Bob, , Cooking in the Deep-South with Chef Bob to your collection on WonderClub |