Items related to The Southern Vegetarian Cookbook: 100 Down-Home Recipes...
Also check out Justin and Amy's brand-new book, The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table (Susan Schadt Press, 2016). Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it's a pursuit brimming with vine-ripened possibility.
Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:
Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:
- Lemon Zest and Thyme Pimento Cheese
- Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette
- Okra Fritters with Creole Mustard Sauce
- Vegetarian Red Beans and Rice with Andouille Eggplant
- Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing
- Grilled Peach Ice Cream
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About the Author:
Justin Fox Burks, a Memphis, Tennessee-based author and photographer, hasphotographed six books including Simply Grilling and The Southern Pantry by Jennifer Chandler, Whitney Miller's New Southern Table, Amie Plumley and Andria Lisle's Sewing School and Sewing School 2: Machine Sewing,and his own Southern Vegetarian cookbook. He's photographed food for GQ, Esquire, Garden & Gun, The London Independent, and The New YorkTimes and is the co-creator and photographer of The Chubby VegetarianBlog.
Amy Lawrence, a writer based in Memphis, has had shortstories published in Seventeen and Memphis Magazine. For two years, shewas the 'Dining Out' restaurant columnist for Memphis Magazine and often writes about food and recipes. Along with Justin Fox Burks, sherecently co-wrote the foreword for Marisa Bagget's upcoming cookbookVegetarian Sushi Secrets. She is the co-creator and editor of The Chubby Vegetarian blog.
Review:
Amy Lawrence, a writer based in Memphis, has had shortstories published in Seventeen and Memphis Magazine. For two years, shewas the 'Dining Out' restaurant columnist for Memphis Magazine and often writes about food and recipes. Along with Justin Fox Burks, sherecently co-wrote the foreword for Marisa Bagget's upcoming cookbookVegetarian Sushi Secrets. She is the co-creator and editor of The Chubby Vegetarian blog.
"True Southern food will always adapt to its surroundings. It is not the stubborn lout that many think it is, rather it's a nimble cheerleader of its region. It revels in vegetables and cherishes seasons. Burks and Lawrence are adding healthy substance to the definition of our Southern food. The Southern Vegetarian is a great addition to any culinary library." ―Hugh Acheson, author of A New Turn in the South and The Broad Fork
"Come eat with The Chubby Vegetarian. Justin and Amy are the only people I have ever met who can take the hock out of greens and not remove the soul from the pot." ―Kelly English, Food & Wine Best New Chef 2009, Chef/Owner of Restaurant Iris
"What you have in your hands is a gift. It is a fresh, fun, slightly irreverent and joyful new look at Southern vegetarian dishes...a look that needed to be taken." ―John Currence, James Beard Foundation award for Best Chef South, Chef/Owner, City Grocery Restaurant Group, author of Pickles, Pigs, & Whiskey and Big Bad Breakfast
"Come eat with The Chubby Vegetarian. Justin and Amy are the only people I have ever met who can take the hock out of greens and not remove the soul from the pot." ―Kelly English, Food & Wine Best New Chef 2009, Chef/Owner of Restaurant Iris
"What you have in your hands is a gift. It is a fresh, fun, slightly irreverent and joyful new look at Southern vegetarian dishes...a look that needed to be taken." ―John Currence, James Beard Foundation award for Best Chef South, Chef/Owner, City Grocery Restaurant Group, author of Pickles, Pigs, & Whiskey and Big Bad Breakfast
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- PublisherHarper Celebrate
- Publication date2013
- ISBN 10 140160482X
- ISBN 13 9781401604820
- BindingPaperback
- Edition number4
- Number of pages272
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