If you are missing the Big Jones Cookbook Release Party right now but are still interested in hearing more about the book, we’ve included Paul’s interview with WBEZ this afternoon in the embedded Soundcloud piece below.
“Organized by region, The Big Jones Cookbook provides an original look at southern heirloom cooking with a focus on history, heritage, and variety. Throughout, 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.”
WBEZ Soundcloud Piece: Chicago Chef Defines Southern Cooking
You can pick up a copy of the book here: http://store.bigjoneschicago.com/product-p/bjcb.htm
…or over at Amazon here: http://www.amazon.com/The-Big-Jones-Cookbook-Savoring/dp/022620572X