Seasoned in the South

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, NewYear's Day Brunch, along with twenty tantalizing new recipes.CrookÕs Corner has gained national renown since it opened its doors in 1982. The New York Times called it Òsacred ground for Southern foodies.Ó Bon AppŽtit called it Òa legend.Ó Travel & Leisure described it as Ò country cookinÕ gone cool.Ó A reviewer for the Washington Post said, Òthe food is consistently outstanding, sort of nouvelle down home.Ó And Delta Sky magazine declared it Òthe best place to eat in Chapel Hill, in North Carolina and possibly on Earth.Ó For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the SouthÕs liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up SmithÕs marvelously uncomplicated recipesÑ Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle SorbetÑthe new bistro food of the South.