The Bare-Bones Cookbook That Southern Cooks Swear By

Courtesy of Amazon
By F&W Editors Posted January 20, 2015

Chef John Currence says this fantastic cookbook is like "syrup with intellect."

Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all time.

The Chef: John Currence, City Grocery in Oxford, MS

The Book: Bill Neal’s Southern Cooking by Bill Neal (1989)

“I have probably 10,000 cookbooks in my collection so picking a favorite is kind of like picking a favorite record, it depends on my mood,” Currence says. “I am forever in love with Bill Neal’s Southern Cooking just because it’s so minimalist: Paperback, no pictures, a few line drawings, and such economy of words, it’s thick like syrup with intellect.”

Related: Best Southern Food in the U.S.
Southern Comfort Food
10 Great Southern Sides

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories
powered by ZergNet