The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking - Paul Fehribach - Books - The University of Chicago Press - 9780226205724 - April 22, 2015
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Paul Fehribach
The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking

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You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine. But who would guess that one of the most innovative chefs cooking heirloom, regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest - in Chicago, no less?

288 pages, 36 line drawings

Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 22, 2015
ISBN13 9780226205724
Publishers The University of Chicago Press
Genre Cultural Region > South
Pages 288
Dimensions 150 × 220 × 20 mm   ·   544 g

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