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Deep Run Roots: Stories and Recipes from My Corner of the South Hardcover – October 4, 2016
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This new classic of American country cooking proves that the food of Deep Run, North Carolina—Vivian's home—is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe, alongside a storytelling voice that "will keep your soul fed for weeks" (Garden and Gun).
In 2006, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.
Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.
Recipes include family favorites like
- Blueberry BBQ Chicken
- Creamed Collard-Stuffed Potatoes
- Fried Yams with Five-Spice Maple Bacon Candy
- Chicken and Rice
- Country-Style Pork Ribs in Red Curry-Braised Watermelon
- And show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, and Pecan-Chewy Pie.
You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
- Print length576 pages
- LanguageEnglish
- PublisherLittle, Brown and Company
- Publication dateOctober 4, 2016
- Dimensions8.38 x 2 x 10.25 inches
- ISBN-100316381101
- ISBN-13978-0316381109
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Editorial Reviews
Review
--The New York Times, Bon Appetit, Amazon, Food & Wine, Saveur, People, USA Today, Garden & Gun, Eater, Cherry Bombe, Tasting Table, Nashville Scene, Epicurious, the Atlanta Journal-Constitution, Library Journal, Sun News, Star Chefs, Food Republic
"This is an epic work of art.... It is stunning. It is so beautiful. And what I love best about this book is the storytelling. It's such a vivid work."―Rachael Ray
"A comprehensive, thoughtful study of the food and culture of North Carolina's coastal plain."―The New York Times
"[Vivian's] warm banana pudding is a dream come true."―Bon Appetit
"The book reads like a memoir, with lengthy and lush descriptions of Howard's hometown thoughts...I was prepared to pick this book based on the story... alone.... Certifiably delicious... [and] Howard's voice is folksy and endearing, and I loved her stories about her family and the Piggly Wiggly-and I wanted very badly for her to be cooking instead of me.... Gorgeously photographed, with [an] encouraging, warm voice, and scores of enticing recipes."―Emma Straub, Food52
"My favorite cookbook of the season--the one doomed to the most splatters--is Vivian Howard's Deep Run Roots... Howard cooks with what can only be called wit... but also magnificent heart.... [It] will keep your soul fed for weeks."―Jonathan Miles, Garden & Gun
"[One of] our favorite new cookbooks... Vivian Howard overdelivers on the comfort food of her Southern home with drippy, crunchy, tangy dishes for every season."―Food and Wine
"Chef and television star Vivian Howard can now add cookbook author to her impressive resume. Deep Run Roots focuses on her brand of Southern food and country cooking, both from her home and from her acclaimed Kinston, NC restaurant, Chef and the Farmer. These are compelling recipes, like fried yams paired with five-spice maple bacon and fried okra updated with a tempura batter. There are over 200 recipes and, remarkably, each has a photo."―Hillary Dixler, Eater
"The first lady of Carolina cooking.... Howard has been restoring Kinston's soul."―Saveur
"You won't find a fried chicken recipe anywhere in [Deep Run Roots'] 570 pages...Vivian has the opportunity to redefine the cuisine of her region."―Vice Munchies
"Sandwiched amid the fine culinary writing are many delicious recipes... Howard is happily unafraid to offer her readers shortcuts, such as already-shelled raw peanuts or Uncle Ben's rice.... For 10 years, [Vivian's] honesty and authenticity have been on display at her restaurants and on TV. Her new book shows them off, too."―The Washington Post
"In this outstanding debut... fans of Southern cooking will find plenty of catfish, corn cakes, cast-iron skillet dishes, and cooking-with-Grandma stories--but it's not all biscuits and gravy... Going beyond the glories of grits, Howard's text is storytelling at its best, rich in mouthwatering detail and reminiscences... This tribute to her family roots is destined to become an enduring classic."―Publishers Weekly (starred review)
"It's rare that reminiscences and recipes mix holistically in one book. Remember, though, that . . . Howard hails from North Carolina, where a penchant for storytelling is in everyone's DNA. . . . A must-read compendium of wisdom."―Booklist (starred review)
"An intriguing story of reconnecting with family and rediscovering ingredients such as turnips, tomatoes, sweet potatoes, peaches, and collards. Home cooks of all skill levels will devour Howard's recipes...whose appeal goes far beyond that of typical Southern fare. A standout collection of regional Southern foods, both simple and restaurant-worthy."―Library Journal
"The Southern chef and A Chef's Life star gives you a reason to love eastern North Carolina. More than 200 reasons, in fact, including fried yams with five-spice maple bacon candy and cucumber crab dip. Each recipe shows just how tuned in Howard is to Southern cuisine traditions, and her stories will leave you homesick--wherever you're from."―Tasting Table
"A love letter to [Vivian Howard's] culinary backyard."―Forbes
"Vivian Howard can write as well as she cooks... [with] endearing, revealing honesty... it's the writing in the book that should be the real star of the show-a book entirely written by a working chef, mother, and TV star all without the help of a ghost writer."―Charleston City Paper
"With a straight-forward, personal tone, it's hard not to come away charmed as well as enlightened."―The Charlotte News & Observer
"Howard likes to keep the focus on the farmers and the 'unsung heroes' of Southern food... [and] ties her food and her roots in North Carolina together.... Howard is looking toward new culinary horizons."―Lexington Herald-Leader
"She's been doing something right.... Howard's ability to make us identify with the person behind the chef's apron makes her vision of exploring the South one ingredient at a time a vital one."―Nashville Scene
"Lucky for us, [Vivian's] decided to share the experience of growing up in a Southern farm community via passed-down tales and crowd-pleasing recipes."―Modern Farmer
"In Deep Run Roots... [Howard] introduces readers to the foods of her world, explaining butter beans and calling cheesy grit fritters the Southern brother to arancini while giving insight into the difference between turnip eaters and collard eaters. It's regional and Southern, with a thoughtful approach elevated by ingredients and technique."―Milwaukee Journal-Sentinel
"[Deep Run Roots] is no ordinary cookbook.... The reader who finishes these chapters about foods will also have read Vivian Howard's memoir."―Richmond County Daily Journal
"There are more than 200 recipes and they appeal to anyone with an interest in cooking."―Savannah Morning News
"Clocking in at 576 pages, with 200 recipes organized by ingredients that define the region around her hometown of Deep Run, NC, Deep Run Roots is a deliciously ambitious volume that doubles as biography and cookbook... Howard gives us a feel for who she is."―Wendell Brock, The Atlanta Journal-Constitution
"A refreshing update of rural North Carolina's traditional foods."―Better Homes and Gardens
"There are recipes for every meal and occasion--for beginners to more experienced cooks--and plenty of practical tips... it's truly a year-round resource."―Try Small Things
"Readers will enjoy Howard's clever, warm writing as much as her recipes."―The Advocate
"Award-winning chef and PBS show host Vivian Howard's new cookbook is a deep dive into Southern food. Rather than publishing a few well-known recipes from this region and that, Howard focuses on the ingredients and techniques that have sustained her native North Carolina for generations. Get your hands on this hefty tome and prepare to see the Tar Heel State as never before."―Food Republic
"Vivian Howard offers a tome for cooking in the New South-a place where myriad cultures and a modern sensibility build on a rich culinary tradition.... This is big picture South."―Star Chefs
"Howard's book is a big, gorgeous example of an approach to food that gets to the heart of the recent love-fest for southern cooking. Farm to table is the real deal here, and Howard organized Deep Run Roots the way she determined the menu for her restaurant, Chef and the Farmer-by ingredient-in order to focus on what is fresh and local throughout the year."―Omnivoracious
About the Author
Product details
- Publisher : Little, Brown and Company (October 4, 2016)
- Language : English
- Hardcover : 576 pages
- ISBN-10 : 0316381101
- ISBN-13 : 978-0316381109
- Item Weight : 4.55 pounds
- Dimensions : 8.38 x 2 x 10.25 inches
- Best Sellers Rank: #59,775 in Books (See Top 100 in Books)
- #77 in Gastronomy Essays (Books)
- #78 in Southern U.S. Cooking, Food & Wine
- #407 in Celebrity & TV Show Cookbooks
- Customer Reviews:
About the author
Vivian Howard is the owner and chef of acclaimed restaurant Chef and the Farmer in the small town of Kinston, NC, fifteen miles from her home of Deep Run. Before the restaurant opened in 2006, she trained under Wylie Dufresne and Sam Mason at WD-50 and later was a member of the opening team at Jean-Georges Vongerichten's Spice Market. She created and stars in the award-winning PBS series A Chef's Life, which is in its third season.
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I opened it half an hour ago and devoured the first 65 pages immediately and had a hard time putting it down. I don't want to eat it all up at once :) This book is that good! Part diary, part memoir, part family and regional history which provides a very personal framework for this North Carolina recipe book. Although calling this a mere recipe book does not do it justice! It is so much more than that.
Some recipes (Stewed Fresh Butterbeans, Watermelon Rind Pickles) are an homage to tradition but of course Vivian has also gifted us with many recipes that have her distinctive modern twist (think Fried Green Tomatoes with Curried Peach Preserves & Whipped Feta or Boiler Room Butterbean Burger) this book is an incredible gift to the food obsessed and to the A Chefs Life obsessed! The best thing about it is that after I have read it cover to cover I get to pore over it again and again as I cook everything! I will post updates as I cook through the book. I have previously made her Blueberry BBQ sauce and (although the smell is well, lets say, rather distinctive as it's cooking) it is wonderful! So I have high hopes for ALL of the recipes in this book.
Vivian has imbued this book with her signature honest, down to earth, relatable "best foodie friend that I don't actually know" storytelling style that fans of her show are familiar with, and like me were no doubt hoping would carry over into her first book. Yes, Vivian fans, this is everything you hoped it would be! Vivian at her finest! As you read it (if you are anything like me) you will hear every word in Vivians voice :)
Each chapter is dedicated to an ingredient. With a highly enjoyable story about each ingredient, then a wonderful short story/description of each recipe.I have provided the chapter list, with each featured ingredient. After which I have provided a sample of one or two of the recipes in that chapter.
Ground Corn - Moms Cornpone, Charred Spring Vegetables wtih Creamy Scallion Dressing and Hushpuppy Croutons.
Eggs - Warm Banana Pudding, Stewed Tomato Shirred Eggs wtih Ham Chips
Turnips -Slow Roasted Beef Short Ribs wtih Herb-Scented Turnip Puree and Turnip Gremolata, Turnip Root and Green Gratin.
Watermelon - Bacon Wrapped Watermelon Rind Pickles, Spreadable Coconut Cheesecake with Ginger Infused Melon and Salted Peanuts.
Oysters - Roasted Oysters with Brown Butter Hot Sauce and Bacon, Oyster and Clam Pan Roast wtih Bacon Fat Toast
Pecans - Butter Baked Turkey with Pecan Cranberry Relish adn Warm Sorghum Viniagrette, Speice Pecan and Pumpkin Seed Crumble
Beans and Peas - SHrimp Succotash Salad, Refried Field Peas with Cheesy Grit Fritters and Celery Cilantro Salad
Figs - Fig & Honey Bourban Slush, Baked Figs & Goat Cheese with Carmelized Onions and Pecans, Whole Fruit Fig & Lemon Preserves.
Blueberries - Blueberry BBQ Chicken (of course) Blueberry Rosemary Breakfast Pudding, Cream, Tangy and Sweet Blueberry Dressing
Sweet Corn - Fresh Corn Roasted in Chicken Drippings, Grilled with Bacon Mayonnaise and Pecorino Romano, Frogmore Steam.
Cucumbers - Cool Cucumber Crab Dip, Big N's Sour Pickles,Miso Flounder wtih Cucumber Noodles and Gingered Collards
.
Tomatoes - Tomatoes in Jars, Cocktail Tomatoes with Brown Butter Scallops, Tomatoes and Rice.
Rice - Scarletts Chicken and Rice, Sprouted Hoppin' John Sald with Hot Bacon Viniagrette, Cast Iron Cooked Red Rice and Softshell Scampi
Sweet Potatoes - Grandma Hills Candied Yams, Sweet Potato and Turkey Shepherds Pie, Sweet Potato Pie
Summer Squash - Assorted Squash Pickle Salad, Squash and Fontina Casserole Pudding, Squash and Cilantro Crumble
Sausage - Air-Dried Sausage Biscuits, Baked Pimento Cheese and Sausage, Stuffed Butternut Bottoms
Peanuts - Boiled Peanuts, Fried Mullet with Peanut Romesco, Big Bone-In Pork Chops with Pickled Peanut Salad
Okra - Fried Okra Hash, Shrimp and Grits with Gumbo Sauce, A Pickle Plate for Everyone.
Collards - Collard Kraut, Twice Baked Collard Potatoes, Collard Dolmades with Sweet Potato Yogurt.
Peaches - Perfect Peaches with Almond Pesto, Canned Peaches, Jalapeno Peach Chicken, Peaches and Cream Cake
Rutabagas - Riutabaga Relish, Rutabaga with Black Eyed Pea Samosas with Cilantro Buttermilk, Stewed Rutabagas
Apples - B&S Applejacks, Apple Pie Moonshine, Lentil Apple Soup with Bacon, Charred Carrots with Apple Brown Butter Viniagrette
Beets - Pickled Beets, Hot Pink Lemonade, Chocolate Orange Beet Cake with Cream Cheese Walnut Icing.
Muscadine Grapes - Grape Hull Preserves, Mulled Muscadines with Whipped Feta Toast, Muscadine Braised Chicken Thighs.
That is just a small selection of the recipes in each chapter. Each featured ingredient has a number of traditional and also inventive Vivian riffs.
Another reviewer commented that he/she was disappointed with the photos. Firstly, in the first 65 pages (that is as far as I have read) only a couple of dishes aren't photographed and I am impressed with that. Secondly, it seems that the recipe book trend lately is leaning towards stiffer, more textured paper. I think the photos are best described as rustic, which I think suits the style and tenor of this book. I am including some snapshots of a couple of pages from the book so you can see what you think (trust me, they look better in real life than in my snaps but it gives you an idea) I love the photos, I love the recipes and I especially love Vivians stories and I am going to be obsessed with this book for a very long time! I will be buying additional copies as Christmas gifts this year.
If you are reading this Vivian, thank you! You have obviously put your soul into this book. It is truly wonderful! I can't wait to start cooking these recipes!
UPDATE:
Since I first posted my review I have made the following:
- Turnip Roots and Greens Gratin. I am not a huge fan of bitter greens myself, but the creaminess of this two cheese + cream gratin won me over. I will definately make this again.
-Sage Honey-Glazed Pork Tenderloin. I used brown mustard seeds which added a bit more bitterness than I think was ideal. Vivianne didn't state which type to use but next time I make this I will use yellow mustard seeds. The instructions for the tenderloin were perfect. It resulted in an extremely tender, pink in the middle tenderloin just like the picture and the sage honey with cider vinegar added a floral-tart bite which was perfect with the pork.
Blueberry BBQ Chicken. Be prepared for the smell of the Blueberry BBQ Sauce while it is cooking, because to me it is a bit rank when its cooking (although my husband said it smelled delicious, I thought it smelled like socks, LOL). But the end result was delicious and jammy with an acid bite from the vinegar and not at all socky! Perfect with chicken or pork!
-Brussels Sprouts, Apples and Pomegranite with Blue Cheese Honey Vinaigrette. Refreshing with the crunch of the apples, tartness of the Pomegranate seeds, and the mint and lemon added freshness which was rounded-off by the creamy blue cheese dressing.
-Horsey Arugula with Muscadine Vinaigrette, Parmesand and Pecans. I made this to take to Thanksgiving with the dressing on the side. I couldn't buy Muscadines (I am in the Southwest) so used black grapes. It was lovely but I did add additional lemon as I like my salads tart-sweet and this would have been a bit too sweet for me otherwise. The Vivs Addiction Pecans are wonderful. I made two batches in two days because we kept eating them and I had to hide them from the family so I would have enough for the salad.
Butterbean Hummus with Charred Okra and Marinated Peppers. Something about using butterbeans instead of Chickpeas in this hummus gives a creamy, whipped, much lighter result. I don't know how or why! We have been really enjoying this fluffy hummus and I have made it at least three times already. I didn't make the Okra but I would recommend making the garlic confit and adding the marinated peppers. Delicious!
-Blueberries and Cucumbers with Pistachios and Yoghurt. Oh wow! This is a LOVELY salad. Seriously make this. It is light, fresh, crunchy, sweet and creamy. I will make this again and again!
-Fried Green Tomatoes with Curried Peach Preservers and Whipped Feta. Ok, I didn't have any peaches so I didn't make the peach preserves this time, but I used this recipe for the sesame breader for the tomatoes. It was terrific and I can't wait till summer so I can make this with the Peach Preserves.
-Grilled Lamb Kebabs with Beet Tzatziki. We eat a lot of lamb, and I do marinated lamb on the grill regularly and often use rosemary and balsamic so this was a no-brainer for me. I also regularly make beet hummas or beet salads or beet dips. So nothing particularly new here. But I thought I would try Viviannes beet Tzatziki. I really liked the chunkiness of this beet salad, and the honey was a new addition for me. I would make this again.
Reviewed in the United States on October 6, 2016
I opened it half an hour ago and devoured the first 65 pages immediately and had a hard time putting it down. I don't want to eat it all up at once :) This book is that good! Part diary, part memoir, part family and regional history which provides a very personal framework for this North Carolina recipe book. Although calling this a mere recipe book does not do it justice! It is so much more than that.
Some recipes (Stewed Fresh Butterbeans, Watermelon Rind Pickles) are an homage to tradition but of course Vivian has also gifted us with many recipes that have her distinctive modern twist (think Fried Green Tomatoes with Curried Peach Preserves & Whipped Feta or Boiler Room Butterbean Burger) this book is an incredible gift to the food obsessed and to the A Chefs Life obsessed! The best thing about it is that after I have read it cover to cover I get to pore over it again and again as I cook everything! I will post updates as I cook through the book. I have previously made her Blueberry BBQ sauce and (although the smell is well, lets say, rather distinctive as it's cooking) it is wonderful! So I have high hopes for ALL of the recipes in this book.
Vivian has imbued this book with her signature honest, down to earth, relatable "best foodie friend that I don't actually know" storytelling style that fans of her show are familiar with, and like me were no doubt hoping would carry over into her first book. Yes, Vivian fans, this is everything you hoped it would be! Vivian at her finest! As you read it (if you are anything like me) you will hear every word in Vivians voice :)
Each chapter is dedicated to an ingredient. With a highly enjoyable story about each ingredient, then a wonderful short story/description of each recipe.I have provided the chapter list, with each featured ingredient. After which I have provided a sample of one or two of the recipes in that chapter.
Ground Corn - Moms Cornpone, Charred Spring Vegetables wtih Creamy Scallion Dressing and Hushpuppy Croutons.
Eggs - Warm Banana Pudding, Stewed Tomato Shirred Eggs wtih Ham Chips
Turnips -Slow Roasted Beef Short Ribs wtih Herb-Scented Turnip Puree and Turnip Gremolata, Turnip Root and Green Gratin.
Watermelon - Bacon Wrapped Watermelon Rind Pickles, Spreadable Coconut Cheesecake with Ginger Infused Melon and Salted Peanuts.
Oysters - Roasted Oysters with Brown Butter Hot Sauce and Bacon, Oyster and Clam Pan Roast wtih Bacon Fat Toast
Pecans - Butter Baked Turkey with Pecan Cranberry Relish adn Warm Sorghum Viniagrette, Speice Pecan and Pumpkin Seed Crumble
Beans and Peas - SHrimp Succotash Salad, Refried Field Peas with Cheesy Grit Fritters and Celery Cilantro Salad
Figs - Fig & Honey Bourban Slush, Baked Figs & Goat Cheese with Carmelized Onions and Pecans, Whole Fruit Fig & Lemon Preserves.
Blueberries - Blueberry BBQ Chicken (of course) Blueberry Rosemary Breakfast Pudding, Cream, Tangy and Sweet Blueberry Dressing
Sweet Corn - Fresh Corn Roasted in Chicken Drippings, Grilled with Bacon Mayonnaise and Pecorino Romano, Frogmore Steam.
Cucumbers - Cool Cucumber Crab Dip, Big N's Sour Pickles,Miso Flounder wtih Cucumber Noodles and Gingered Collards
.
Tomatoes - Tomatoes in Jars, Cocktail Tomatoes with Brown Butter Scallops, Tomatoes and Rice.
Rice - Scarletts Chicken and Rice, Sprouted Hoppin' John Sald with Hot Bacon Viniagrette, Cast Iron Cooked Red Rice and Softshell Scampi
Sweet Potatoes - Grandma Hills Candied Yams, Sweet Potato and Turkey Shepherds Pie, Sweet Potato Pie
Summer Squash - Assorted Squash Pickle Salad, Squash and Fontina Casserole Pudding, Squash and Cilantro Crumble
Sausage - Air-Dried Sausage Biscuits, Baked Pimento Cheese and Sausage, Stuffed Butternut Bottoms
Peanuts - Boiled Peanuts, Fried Mullet with Peanut Romesco, Big Bone-In Pork Chops with Pickled Peanut Salad
Okra - Fried Okra Hash, Shrimp and Grits with Gumbo Sauce, A Pickle Plate for Everyone.
Collards - Collard Kraut, Twice Baked Collard Potatoes, Collard Dolmades with Sweet Potato Yogurt.
Peaches - Perfect Peaches with Almond Pesto, Canned Peaches, Jalapeno Peach Chicken, Peaches and Cream Cake
Rutabagas - Riutabaga Relish, Rutabaga with Black Eyed Pea Samosas with Cilantro Buttermilk, Stewed Rutabagas
Apples - B&S Applejacks, Apple Pie Moonshine, Lentil Apple Soup with Bacon, Charred Carrots with Apple Brown Butter Viniagrette
Beets - Pickled Beets, Hot Pink Lemonade, Chocolate Orange Beet Cake with Cream Cheese Walnut Icing.
Muscadine Grapes - Grape Hull Preserves, Mulled Muscadines with Whipped Feta Toast, Muscadine Braised Chicken Thighs.
That is just a small selection of the recipes in each chapter. Each featured ingredient has a number of traditional and also inventive Vivian riffs.
Another reviewer commented that he/she was disappointed with the photos. Firstly, in the first 65 pages (that is as far as I have read) only a couple of dishes aren't photographed and I am impressed with that. Secondly, it seems that the recipe book trend lately is leaning towards stiffer, more textured paper. I think the photos are best described as rustic, which I think suits the style and tenor of this book. I am including some snapshots of a couple of pages from the book so you can see what you think (trust me, they look better in real life than in my snaps but it gives you an idea) I love the photos, I love the recipes and I especially love Vivians stories and I am going to be obsessed with this book for a very long time! I will be buying additional copies as Christmas gifts this year.
If you are reading this Vivian, thank you! You have obviously put your soul into this book. It is truly wonderful! I can't wait to start cooking these recipes!
UPDATE:
Since I first posted my review I have made the following:
- Turnip Roots and Greens Gratin. I am not a huge fan of bitter greens myself, but the creaminess of this two cheese + cream gratin won me over. I will definately make this again.
-Sage Honey-Glazed Pork Tenderloin. I used brown mustard seeds which added a bit more bitterness than I think was ideal. Vivianne didn't state which type to use but next time I make this I will use yellow mustard seeds. The instructions for the tenderloin were perfect. It resulted in an extremely tender, pink in the middle tenderloin just like the picture and the sage honey with cider vinegar added a floral-tart bite which was perfect with the pork.
Blueberry BBQ Chicken. Be prepared for the smell of the Blueberry BBQ Sauce while it is cooking, because to me it is a bit rank when its cooking (although my husband said it smelled delicious, I thought it smelled like socks, LOL). But the end result was delicious and jammy with an acid bite from the vinegar and not at all socky! Perfect with chicken or pork!
-Brussels Sprouts, Apples and Pomegranite with Blue Cheese Honey Vinaigrette. Refreshing with the crunch of the apples, tartness of the Pomegranate seeds, and the mint and lemon added freshness which was rounded-off by the creamy blue cheese dressing.
-Horsey Arugula with Muscadine Vinaigrette, Parmesand and Pecans. I made this to take to Thanksgiving with the dressing on the side. I couldn't buy Muscadines (I am in the Southwest) so used black grapes. It was lovely but I did add additional lemon as I like my salads tart-sweet and this would have been a bit too sweet for me otherwise. The Vivs Addiction Pecans are wonderful. I made two batches in two days because we kept eating them and I had to hide them from the family so I would have enough for the salad.
Butterbean Hummus with Charred Okra and Marinated Peppers. Something about using butterbeans instead of Chickpeas in this hummus gives a creamy, whipped, much lighter result. I don't know how or why! We have been really enjoying this fluffy hummus and I have made it at least three times already. I didn't make the Okra but I would recommend making the garlic confit and adding the marinated peppers. Delicious!
-Blueberries and Cucumbers with Pistachios and Yoghurt. Oh wow! This is a LOVELY salad. Seriously make this. It is light, fresh, crunchy, sweet and creamy. I will make this again and again!
-Fried Green Tomatoes with Curried Peach Preservers and Whipped Feta. Ok, I didn't have any peaches so I didn't make the peach preserves this time, but I used this recipe for the sesame breader for the tomatoes. It was terrific and I can't wait till summer so I can make this with the Peach Preserves.
-Grilled Lamb Kebabs with Beet Tzatziki. We eat a lot of lamb, and I do marinated lamb on the grill regularly and often use rosemary and balsamic so this was a no-brainer for me. I also regularly make beet hummas or beet salads or beet dips. So nothing particularly new here. But I thought I would try Viviannes beet Tzatziki. I really liked the chunkiness of this beet salad, and the honey was a new addition for me. I would make this again.
It wasn't at all.
This book was magical. When it arrived I thought there was a mistake-- the package was huge and heavy-- like those old Encyclopedia Britannicas that my 8th grade social studies teacher was so fond of forcing on us as we researched. This book is HUGE. I think you could kill an intruder with it. Seriously. This is not the delicate little book you slip into a bag for beach reading. This sucker is HEAVY. But what a nice surprise to find a book that actually gives you MORE than what you pay for. That probably happened to me . . . oh, never.
Now as far as the content. The pictures? Gorgeous. I feel like I could reach out and touch the food. The writing?
Folks, this is where this book, for me, veered off the cookbook path and ventured into the "darned good reading in any category" path. I couldn't believe it, but I found myself reading a cookbook (choir repeats A COOKBOOK!) before bed. I read it in the school line, waiting to pick up my kids. I read it at night *whispers* INSTEAD of watching TV. I found myself cracking up and laughing, I mean like, deep from the belly laughing, at her descriptions and stories of the early days of becoming a chef. Chef Howard's writing is down to earth, soulful, and as tasty as the recipes, themselves. You don't encounter the arrogance that sometimes comes with celebrity chef writings-- on the contrary, I found her writing extraordinarily down to earth, honest, and willing to look at the mistakes that she has made through her career with honesty and humility.
Vivian Howard is a master storyteller. I found myself spellbound by her descriptions of her childhood-- of sitting around on the porch with a bucket of green beans or peas or corn in between everyone, working on processing it. I could remember my own childhood growing up in the country, where it was "all hands on deck" when the garden was at its peak. She weaves a tale that you WANT to read. You will love this book even if you don't like cooking or cookbooks. You will love this book because of its beauty, its soul, and its passion for food and preserving the rural, grassroots, farm to table way of life that our parents and grandparents were doing long before it was something done by the "in crowd" of restaurateurs and critics. This book celebrates the beauty of simplicity-- telling the stories of how our grandparents used their gardens as the center of both the table and the family. Local ingredients were treasured and savored-- eaten at their peak of freshness because that was what was available.
I felt like I got to see the world through Chef Howard's childhood eyes-- seeing the garden growing, the family coming together for meals, and even rediscovering her love for her home and local food when she went away to college, and eventually New York City trying to "escape" out of her roots-- only to find that they had been her passion all the way along.
This is a beautiful story-- a love letter to the South, to home, to front porch sitting, to good food, to grandmas in the kitchen cooking, and celebrating how you grew up and what you know, no matter how humble those roots may have been. There is beauty in being yourself-- in embracing the gifts of knowledge passed along to you from those who have gone on before.
I read this book every night before bed. I cuddle it to myself to manage its heft, and then I turn the pages slowly and carefully, savoring each word as much as I savor the recipes. I feel like I am sitting down with Vivian Howard, laughing over tea in the kitchen, talking about our childhoods and remembering our favorite moments with laughter. Just truly a treasure. One of the best books I've ever read.
Reviewed in the United States on September 7, 2020
It wasn't at all.
This book was magical. When it arrived I thought there was a mistake-- the package was huge and heavy-- like those old Encyclopedia Britannicas that my 8th grade social studies teacher was so fond of forcing on us as we researched. This book is HUGE. I think you could kill an intruder with it. Seriously. This is not the delicate little book you slip into a bag for beach reading. This sucker is HEAVY. But what a nice surprise to find a book that actually gives you MORE than what you pay for. That probably happened to me . . . oh, never.
Now as far as the content. The pictures? Gorgeous. I feel like I could reach out and touch the food. The writing?
Folks, this is where this book, for me, veered off the cookbook path and ventured into the "darned good reading in any category" path. I couldn't believe it, but I found myself reading a cookbook (choir repeats A COOKBOOK!) before bed. I read it in the school line, waiting to pick up my kids. I read it at night *whispers* INSTEAD of watching TV. I found myself cracking up and laughing, I mean like, deep from the belly laughing, at her descriptions and stories of the early days of becoming a chef. Chef Howard's writing is down to earth, soulful, and as tasty as the recipes, themselves. You don't encounter the arrogance that sometimes comes with celebrity chef writings-- on the contrary, I found her writing extraordinarily down to earth, honest, and willing to look at the mistakes that she has made through her career with honesty and humility.
Vivian Howard is a master storyteller. I found myself spellbound by her descriptions of her childhood-- of sitting around on the porch with a bucket of green beans or peas or corn in between everyone, working on processing it. I could remember my own childhood growing up in the country, where it was "all hands on deck" when the garden was at its peak. She weaves a tale that you WANT to read. You will love this book even if you don't like cooking or cookbooks. You will love this book because of its beauty, its soul, and its passion for food and preserving the rural, grassroots, farm to table way of life that our parents and grandparents were doing long before it was something done by the "in crowd" of restaurateurs and critics. This book celebrates the beauty of simplicity-- telling the stories of how our grandparents used their gardens as the center of both the table and the family. Local ingredients were treasured and savored-- eaten at their peak of freshness because that was what was available.
I felt like I got to see the world through Chef Howard's childhood eyes-- seeing the garden growing, the family coming together for meals, and even rediscovering her love for her home and local food when she went away to college, and eventually New York City trying to "escape" out of her roots-- only to find that they had been her passion all the way along.
This is a beautiful story-- a love letter to the South, to home, to front porch sitting, to good food, to grandmas in the kitchen cooking, and celebrating how you grew up and what you know, no matter how humble those roots may have been. There is beauty in being yourself-- in embracing the gifts of knowledge passed along to you from those who have gone on before.
I read this book every night before bed. I cuddle it to myself to manage its heft, and then I turn the pages slowly and carefully, savoring each word as much as I savor the recipes. I feel like I am sitting down with Vivian Howard, laughing over tea in the kitchen, talking about our childhoods and remembering our favorite moments with laughter. Just truly a treasure. One of the best books I've ever read.
Unfortunately the book was packed poorly with a gouged dust cover.
I did not want to give it for a gift for this reason. They gladly sent out another for exchange but it too was poorly packed with the book (very heavy) able to fly around in the box during travel. And this dust cover was even more damaged. The containers however were in good condition.
Top reviews from other countries
Each chapter is about a certain food and she goes into detail about each one. Her stories, the regional history and how she incorporates them into today's everyday. I love learning about each including all about figs, turnips, beans, etc. This is a large book (547 pages), just so you know.
The photography is great (there's a picture of every recipe), but honestly, the way she introduces each one, it's as though she's sitting right here with us urging us on, laughing all the while. The southern recipes are all approachable, easy to make and of the ones I've made, all are delicious.
I can't find anything wrong with this book. In fact, I feel the very same way about Nathalie Dupree's 'Southern Biscuit' book as I ate many of her biscuits with Vivian's recipes. Great combo.
Reviewed in Australia on September 3, 2020