Seasoned in the South: Recipes from Crook's Corner and From Home

by Bill Smith, Lee Smith (Preface)

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes.

Crook’s Corner has gained national renown since it opened its doors in 1982. The New York Times called it “sacred ground for Southern foodies.” Bon Appétit called it “a legend.” Travel & Leisure described it as “ country cookin’ gone cool.” A reviewer for the Washington Post said, “the food is consistently outstanding, sort of nouvelle down home.” And Delta Sky magazine declared it “the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.”

For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South’s liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith’s marvelously uncomplicated recipes— Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet—the new bistro food of the South.

Genres: Cookbooks, Cooking, Food

192 pages, Hardcover

First published January 1, 2005

About the author

Bill Smith worked his way through undergraduate school firing steam locomotives on the railroad, then paid for graduate school as a dormitory resident advisor. Three years later, he was the acting chief of television for a branch of the Air Force in Washington, then acting assistant to the under secretary of a federal department. He was the founding executive director of a state wide public broadcasting network, a founder of a seventeen state public broadcasting system, and the recipient of the George Foster Peabody Award.

See more books by Bill Smith at www.bsmithbooks.com

Reviews

[Kelly · Rating 4 out of 5]

Glad to have this cookbook, sad to learn Crook's Corner permanently closed during my first read through. The format reads a little dated, but the recipes are intriguing and inventive with storied local flavor spliced throughout. I ever try to make wild honeysuckle sorbet? Time will tell. I saved a few bucks by getting a used first press copy, but now I'm wishing I got the new edition with expanded recipe collection. Not sure if the updated version features their famous Atlantic Beach Pie, but by now everyone has probably copped that from NYT or Martha so maybe that doesn't matter. Would be nice if it were included all the same. RIP Crook's Corner.

[Lisa · Rating 4 out of 5]

What an exquisite collection of great recipes, the stories and personalities behind them.

Bill Smith, a small business owner from Chapel Hill, NC embodies the now "green" movement. His devotion to acquiring and serving fresh local foods from his neighborhood made him popular not only in Chapel Hill but throughout the South.

This book which pays homage to his devotion to his community and his restaurant is divided into four themes Fall, Winter, Spring, Summer. This provides those living in the region an efficient way to plan recipes using the fresh organic ingredients.

Crook's Corner is located in Chapel Hill, NC. Rated in 1982 as the "Best place to eat in Chapel Hill, in NC, and possibly on earth."

Smith has been nominated for Best Chef in the Southeast, a James Beard award for 2010. The award gala is scheduled for 5/3/2010 in NYC.

[Melissa · Rating 3 out of 5]

One of those cookbooks that deserves to be read with stories scattered throughout the recipes. It made me long for North Carolina, though I never visited ths restaurant (something about a grad student's budget). Not sure how many of the recipes I'll actually try--the true measure of a cookbook, as many of them had tons of steps, instructions about how it will take all day, and unusual ingredients. But it sure made my mouth water.

[Jane · Rating 5 out of 5]

I love Crook's Corner. I love Bill Smith. I love cooking Bill Smith's food. For the first time, I've found a book that I plan to cook every recipe from it, including the duck confit which was fantastic.

Bill, you're the man.

[Mandy Meadors]

My go-to cookbook for southern cooking. The honeysuckle sorbet is amazing!!