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Carolina Cooking: Recipes from the Region's Best Chefs Paperback – August 31, 2007


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Carolina Cooking: Recipes from the Region's Best Chefs + Best of the Best from North Carolina: Selected Recipes From North Carolina's Favorite Cookbooks
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Product Details

  • Paperback: 192 pages
  • Publisher: Gibbs Smith (August 31, 2007)
  • Language: English
  • ISBN-10: 142360203X
  • ISBN-13: 978-1423602033
  • Product Dimensions: 7.5 x 0.7 x 9.8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 2.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #486,918 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

A by-product of the enormously popular regional TV series, "Carolina Cooking," this new cookbook contains recipes from over fifty restaurants that have been featured on the program. Using this delectable collection of recipes from some of the best chefs in North Carolina, South Carolina and Georgia, every aspiring cook can now become a Southern gourmet. Most dishes can be prepared in the average home kitchen in 30 minutes or less. Each recipe is accompanied by helpful tips and complementary wine selections. The locations may be Southern, but the flavors are international.

Debra Zumstein and Wil Kazary produce the syndicated cooking show, "Carolina Cooking," that is seen in the U.S. and over 50 other countries. Debra is a photographer and a writer of children's stories. Wil's love of culinary experimentation started at his own family's fine dining restaurant when he was a child.

A by-product of the enormously popular regional TV series Carolina Cookingth,is new cookbook contains recipes from more than fifty restaurants that have been featured on the program.

Using this delectable collection of recipes from some of the best chefs in North Carolina, South Carolina and Georgia, every aspiring cook can now become a Southern gourmet. Most dishes can be prepared in the average home kitchen in 30 minutes or less. Each recipe is accompanied by helpful tips and complementary wine selections.

The locations may be Southern, but the flavors are international.

Debra Zumstein and Wil Kazary produce the syndicated cooking show Carolina Cookingth,at is seen in the U.S. and more than 50 other countries. Debra is a photographer and a writer of children’s stories. Wil’s love of culinary experimentation started at his own family’s fine dining restaurant when he was a child.

About the Author

Debra Zumstein and Wil Kazary produce the syndicated cooking show, "Carolina Cooking," that is seen in the U.S. and over 50 other countries. Debra is a photographer and a writer of children's stories. Wil's love of culinary experimentation started at his own family's fine dining restaurant when he was a child.


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Customer Reviews

2.7 out of 5 stars

Most Helpful Customer Reviews

8 of 9 people found the following review helpful By smart senior citizen on March 1, 2008
Format: Paperback
Carolina Cooking? There may be great recipes, but not enough to deserve the book's title. For example: Jicama mango slaw, egg roll soba noodles with curry coconut sauce, Asian sweet and sour sauce, Moroccan pesto, chicken Milanese, Mediterranean couscous, tamales with adobo chicken, pork chops alla Zingara. And a sushi chapter! Those low country writers must have been on a trip!
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2 of 2 people found the following review helpful By Floyd A. Mills on February 22, 2009
Format: Paperback Verified Purchase
An excellent source of cooking recipes for those who enjoy the unusual and have the time to do so.
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1 of 1 people found the following review helpful By cg on March 7, 2014
Format: Paperback Verified Purchase
The recipes where a little hard to follow. The recipes in it are not recipes for everyday use. It has recipes of a fancy NC restaurant.
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Format: Paperback
Another reviewer mentioned his disappointment with the fact the this cookbook is peppered with recipes that aren't at all Carolina regional. That is very true. There are a large number of recipes for Mexican, Italian, and Asian-inspired dishes.

I can see how this might seem deceptive marketing to some; however, before I bought the book, I'd read that it was simply an assortment of recipes provided to the author by popular Carolina restaurants. I bought an autographed copy of Carolina Cooking at a local bookstore shortly after it was published. I love cooking and have collected cookbooks for years so was looking forward to trying my hand at making dishes that are considered favorites at some of the more popular restaurants in the region.

I quickly encountered disappointment. In making one of the recipes for crab cakes (there are several), I ended up with a bowl of crab mix "soup" that was completely impossible to shape into any remote resemblance of a crab cake. It took a good deal of improvising with additional ingredients in order to make it "sort of" work. I tried a second recipe from a restaurant in a town we had vacationed in. I'd had that same dish when we had stopped by that restaurant; but, based on its flavor, I would never have guessed it as the same. I might add at this time that I'm considered a pretty good cook, familiar with all types of cooking methods, and I also went back and triple-checked the recipes to see if it was something I missed.

All I can figure is that the success of these dishes in their respective restaurants is lost when the recipe is divided down into proportions suitable for cooking in the home.
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