The Bare-Bones Cookbook That Southern Cooks Swear By

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.”

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