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"This is one of my favorite takes on traditional corn bread. Sweet potato purée, when mixed in with cornmeal, adds a nice depth of flavor and nutritional integrity and a beautiful bright orange color. This is the base recipe, but the variations are endless: Try adding diced hot chiles, fresh herbs such as rosemary or chives, or grated aged cheese, or substituting sour cream or crème fraîche in place of the yogurt. "
Preheat oven to 375°F (190°C, or gas mark 5). Pierce the sweet potato all over with a fork and bake directly on the middle rack of the oven for about 1 hour, or until tender all the way through. Alternatively, cook the sweet potato in a microwave on high, turning over once, about 10 minutes, or until tender. Let the sweet potato cool slightly, then peel and purée either with a potato ricer or masher. You’ll need 1 cup (255 g) of purée. Butter a 9 x 9 x 2-inch (23 x 23 x 5 cm), or similar size, baking pan. In a large bowl, whisk together the 1 cup (255 g) puréed sweet potatoes, eggs, buttermilk, and yogurt. Place the cornmeal, flour, baking powder, baking soda, salt, sugar, ginger, and cayenne pepper in a food processor, and pulse until combined. Add the butter to the food processor, and pulse until the mixture resembles coarse meal. Add this cornmeal mixture to the sweet potato mixture, stir until just combined, and pour into the prepared baking pan. Bake 35 to 45 minutes, or until the corn bread is golden brown on top and a paring knife inserted into center comes out clean. Let cool slightly before serving.
"Brys Stephens's The New Southern Table has that hallmark quality of all truly great Southern cookbooks: It makes us want to get in the kitchen and cook sweet potatoes the first day we flip it open!" â?? Matt Lee and Ted Lee, authors, The Lee Bros Charleston Kitchen
"Stephens does a great job of writing recipes that are both simple and easy to execute. Most of the dishes in The New Southern Table can be prepared on a busy weeknight with very little fuss. His palate is bold and upfront; expect lots of spice, lots of fresh herbs, and lots of flavor. It's easy to see why these ingredients captured his excitement." - Serious Eats Blog, seriouseats.com
"In The New Southern Table Brys takes Southern staples and introduces us to his life's journey in food and its effect on the classics. His recognition of a host of cultures in and around the South, as well as from his travels, creates a delicious world view of Southern cooking. It is that fascinatiing twist and refreshing look into Brys's beloved Southern table that makes this cookbook a must-have in your home." â?? Chris Hastings, James Beard Award-Winning Chef of Hot and Hot Fish Club, Birmingham, Alabama
"You don't need to leave the South to find good produce. But to compose globe-straddling dishes such as watermelon-and-pistachio pudding, miso-dressed sweet potato salad, and okra-and-quinoa pilau, it helps. Veteran food writer and G&G contributor Brys Stephenshas done his fair share of traveling, from his hometown of Birmingham, Alabama, to France and Italy to remote corners of Southeast Asia. All this bears fruit in his new cookbook, The New Southern Table, in which he layers international flavors with some of Dixie's most iconic ingredientsâ??okra, peaches, peanuts, and collard greens, to name a few." â?? Garden and Gun Blog, gardenandgun.com
Collards with Peppers, Currants, and Pine Nuts -- I didn't know collards could taste so fresh and light!
The author's simple style of combining classic southern ingredients with innovative flavor combinations makes for a welcome twist on familiar ingredients.
The recipies I have tried are excellent, the photography is superb, and the writing is not only well written, but also informative and entertaining.
I have really enjoyed this cookbook. I've had a copy myself for nearly a year and liked it so much, I just gave my mom a copy for Christmas. Read morePublished 26 days ago by Stacy V
Stephens has created a cookbook of extraordinary dimensions. The recipies I have tried are excellent, the photography is superb, and the writing is not only well written, but also... Read morePublished 8 months ago by R. Averett
The recipes use few ingredients, and let the main ingredient be the star. The stories are an important part of this book. It is more than just a cookbook.Published 9 months ago by Pamjam
New Southern Table: Classic Ingredients Revisited, is a fresh modern take on traditional southern ingredients, but isn't "southern" recipes. Read morePublished 10 months ago by Becky (NOLA)
Very nice, refreshing take on Southern cuisine and its modern influences. I'm cooking my way through this book as we speak.Published 10 months ago by richieswann
This collection of "new" southern recipes is colorful, engaging, full of well-traveled and well-seasoned stories that add just enough spice and flavor to entice you to keep... Read morePublished 10 months ago by Laura Kate Whitney
The New Southern Table: Classic Ingredients Revisited by Brys Stephens will make a wonderful addition to any cookbook catalog. Read morePublished 10 months ago by Todd Cammack