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Review
"Makes you want to get up, right now, and cook something. . . . [One of] the 10 Best New Southern Cookbooks." -- The Charlotte Observer
"You wouldn't necessarily expect a cookbook to tell a good story, but Bill Smith's does, with disarming directness. . . . Clever-yet-approachable Southern recipes. . . . Ingenious." -- Food & Wine
"[Bill Smith] brings a sensitivity to cooking below the Mason-Dixon line. . . . Call it Southern with a French twist." -- The Denver Post
About the Author
Bill Smith has served as chef at Crook's Corner for more than a decade. His essays have been featured in newspapers and on radio and television, and his recipes have been selected for 150 Best American Recipes and Food & Wine Magazine's Best of the Best.
Born in the small coal-mining town of Grundy, Virginia, Lee Smith began writing stories at the age of nine and selling them for a nickel apiece. Since then, she has written seventeen works of fiction, including Fair and Tender Ladies, Oral History, and, most recently, Guests on Earth. She has received many awards, including the North Carolina Award for Literature and an Academy Award in Fiction from the American Academy of Arts and Letters; her novel The Last Girls was a New York Times bestseller as well as winner of the Southern Book Critics Circle Award. She lives in Hillsborough, North Carolina, with her husband, the writer Hal Crowther. Visit her at www.leesmith.com.
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- PublisherAlgonquin Books
- Publication date2006
- ISBN 10 1565125509
- ISBN 13 9781565125506
- BindingPaperback
- Number of pages272
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Seasoned in the South: Recipes from Crook's Corner and from Home
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Seasoned in the South: Recipes from Crook's Corner and from Home
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Seasoned in the South: Recipes from Crook's Corner and from Home
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Seasoned in the South : Recipes from Crook's Corner and from Home
Published by
Algonquin Books of Chapel Hill, 2006
ISBN 10: 1565125509
ISBN 13: 9781565125506
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