The Big Jones Cookbook

Recipes for Savoring the Heritage of Regional Southern Cooking

Paul Fehribach (Autor)

Buch | Softcover

288 Seiten

2023
University of Chicago Press (Verlag)
978-0-226-82937-1 (ISBN)

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An original look at southern heirloom cooking with a focus on history, heritage, and variety.

You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere.

Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet.

Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.

Paul Fehribach is a seven-time James Beard Award semifinalist for Best Chef: Great Lakes; and owner of the critically acclaimed Chicago restaurant, Big Jones. He is the author of Midwestern Food, also published by the University of Chicago Press.

Preface
Acknowledgments
Breads     Skillet Cornbread
     Sally Lunn
     Popovers
     Farmstead Biscuits
     Sweet Potato Biscuits
     Cheddar Biscuits
     Beignets
     Buckwheat Banana Pancakes
     Antebellum Rice Waffles
     Salt-Rising Bread
     Abruzzi Rye Bread
     Awendaw SpoonbreadInspirations from the Lowcountry     Benne Oyster Stew
    She-Crab Soup
    Carolina Gold Rice and Boiled Peanut Perlau
    Pickled Shrimp
    Creamy Grits
    Shrimp and Grits
    Reezy-Peezy, ca. 1780
    Mustard Barbeque Sauce
    Sea Island Benne Cake
    Roux Icing
    Sea Island Benne Ice Cream
    Coconut Cream Cake
    Cream Cheese IcingSouth Louisiana    Crawfish Boudin Fritters
    Gumbo Ya-Ya
    Cajun Seasoning
    Creole Boiled Rice
    Gumbo z’Herbes
    Crawfish Étouffée
    Barbecued Shrimp
    Creole Seafood Seasoning
    Red Beans
    Voodoo Greens
    Brown Butter Roasted Palm Hearts
    Debris Gravy
    Rémoulade
    Eggs New Orleans
    Poached Eggs
    Crab Cakes
    Béarnaise
    Potatoes O’Brien
    Bread Pudding
    Cherry Bavarian Cream
The Appalachian Highlands    Sautéed Ramp Greens with Benne
    Grilled Asparagus with Cottage Cheese and Lemon
    Pimiento Cheese
    Hominy
    Succotash
    Old Virginia Fried Steak, ca. 1824
    Chicken-Fried Morel Mushrooms
    Sawmill Gravy
    Turnip Greens with Potato Dumplings
    Pan-Fried Ham with Redeye Gravy
    Buttermilk Pie
    Jelly Roll Cake
    Salty Sorghum TaffyKentuckiana    Chicken and Dumplings, ca. 1920
    Sweet Tea–Brined Pork Loin
    Fried Chicken
    Duet of Duck with Bourbon Giblet Jus
    Potted Duck
    Rutabaga Confit
    Creamed Brewster Oat Groats with Parsnips and Hen of the Woods
    Braised Sausages with Sauerkraut and Parsnips
    Mashed Potatoes
    Charred Brussels Sprouts with Shallots and Pecans
    Black Walnut Sorghum Pie
    Short Crust for Sweet Pies
    Chocolate Pecan Tart
    Pawpaw Panna Cotta
    Persimmon Pudding Pie
    Salty Sorghum Ice Cream
The Delta and Deep South    Cheese Straws
    Boiled Peanuts
    Fried Green Tomatoes
    Goat Cheese and Potato Croquettes
    Pecan Chicken Salad
    Crispy Catfish à la Big Jones
    Crowder Peas
    Sweet Potato Hash
    Mississippi Mud Pie
    Red Velvet Cake
The Bar    Sazerac Cocktail, ca. 1940
    Chatham Artillery Punch
    Oleo-Saccharum
    The Consummation
    Sweet Leaf
    Blue Yodel No. 1
    Bloody Mary Jones
    Death in the Afternoon
    Cherry Bud Bitters
    Rhubarb Julep
    Brandy Fix
The Pantry    Clarified Butter
    Basic Mayonnaise
    Green Goddess
    Standard Canning Instructions for Shelf-Stable Pickles and Preserves
    Chow-Chow
    Bread and Butter Pickles
    Piccalilli
    Five-Pepper Jelly
    Okra Pickles
    Raspberry Preserves
    Elderberry Jelly
    Apple Butter
    Pickled Peaches
    Preserved Quince
    Kumquat Marmalade
    Savory Benne Crackers
    Worcestershire Sauce
    Basic Vinaigrette
    Bourbon and Brown Sugar MustardThe Whole Hog    Andouille
    Boudin
    Boudin Rouge
    Chaurice
    Head Cheese
    Tasso
    Bacon
    Ham
    Pickled Pig’s Feet
    Lard
    Crackling, aka GratonsNotes on Sources
Index

Erscheinungsdatum	24.10.2023
Zusatzinfo	36 line drawings
Sprache	englisch
Maße	152 x 229 mm
Gewicht	540 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	0-226-82937-5 / 0226829375
ISBN-13	978-0-226-82937-1 / 9780226829371
Zustand	Neuware