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.”