In the spring of 2015, home cooks will be able to learn 120 of Big Jones' chef-driven Southern dishes at home, as well as read essays, about history, and anecdotes from chef Paul Fehribach. The book, titled Big Jones, will be the first cookbook published in nearly 40 years by the University of Chicago Press.
Fehribach says that six chapters will encompass the meat of the publication—one on Big Jones' bakery and the rest on five Southern regions: Lowcountry, South Louisiana, the Appalachian Highlands, the Delta and Deep South, and Fehribach's native "Kentuckiana." Other chapters will teach ambitious cooks to make their sausages, pickles, and preserves.
Recipes include their cornbread, salt-rising bread, beignets, gumbo ya-ya, bread pudding, cheese straws, fried chicken, coconut cream cake, and benne oyster stew.
"The overarching trend in cookbooks is micro-regionalism," Fehribach says, "so we thought it would be a good opportunity to present something different. It's a restaurant cookbook, but it's also a regional Southern cookbook." Stay tuned for a hard release date.
· All Big Jones Coverage [-ECHI-]
· Big Jones [Official Site]
[Photo: Big Jones]