Review: Seasoned in the South Recipes from...

Title: Seasoned in the South Recipes from Crook's Corner and From Home
Author: Bill Smith
Hardback 2005, this one was published also in Canada and there are two ISBN's
it doesn't distinguish which is which so I'm including both
ISBN: 13:9781565124790 10:1565124790
Publisher: Algonquin Books of Chapel Hill
Chapel Hill, NC
Photos: no color some B&W
Web site: www.crookscorner.com

This is a small, seasonal book divided into Fall, Winter, Spring and summer.
It utilizes the foods of each season just as they do at the Crook's Corner
restaurant, located in Chapel Hill, NC, where many of these recipes are served.
I haven't had the pleasure of eating there but I have heard many good things
about this restaurant and it's on my someday places to eat list.

I wish I could say I have this one in my collection but it is one I checked
out from the library. It is on my wish list though and in the mean time I've
copied a few recipes I want to try. His version of Fried Green Tomatoes,
Honeysuckle Sorbet, and Green Tabasco Chicken sound like dishes our family would
really enjoy tasting.

Bon Appetit Magazine called Crook's Corner, " a legend", and Travel and
Leisure Magazine called it, " country cookin' gone cool". Delta Sky rated it
"the best place to eat in Chapel Hill, in NC and possibly on earth."

Bill Neal was the first chef there in 1982 and was there for several years. He
also has several wonderful southern cookbooks available and I have a few of his.
For more than a decade Bill Smith has resided over the kitchen. While there he
has reinvented Southern Classics and also offers imaginative interpretations of
bistro fare.

He offers recipes such as: Fried Green Tomatoes with Sweet Corn and Lemon
Beurre Blanc; both Honeysuckle and Mayhaw Sorbets; Blueberry Soup; Catfish
Amandiene; Scallops with Spinach and Hominy; Persimmon Pudding; Really Good
Banana Pudding; and Tomato and Watermelon Salad.

He puts together traditional and classic southern dishes with his own unique
style. He includes some information about each recipe, such as who he got it
from, what he based it on, or how it came to be. He also includes commentary
about when and where he first acquired a taste for a certain food and a little
about people who have worked or eaten at the restaurant.

Jimmy Carter is one of the most famous customers and he ate there twice. Each
time one of his grandchildren was attending nearby Duke University. The first
time the secret service came in advance to check the place out. Mr. Smith said
he tries to keep quite and not draw attention when famous people come to dine,
but by the time the Carters arrived almost everyone in town knew they were
coming and the place was booked up. Despite that fact no one bothered them but
they were given a standing ovation when they left the restaurant.

Upon arriving the Carters were shown to a quiet table in a corner and
although he was dying to meet them Mr. Smith stayed in the kitchen and helped
prepare the meal. Mr Carter asked to come into the kitchen after the meal to
meet the people who had prepared his meal and was very friendly asking questions
of everyone. He then returned to his table and requested a glass of buttermilk
to finish his meal. He later booked the restaurant for his 2nd grandchild's
rehearsal dinner. He brought a signed copy of his book "The Hour Before
Daylight" for Mr. Smith. There is a picture in this cook book of the Carters
with the kitchen and wait staff.

Note for those who don't care for the colored ink printing: names of recipes
and the list of ingredients are in a green that matches the cover of the book as
well as the inside from pages.