- Hardcover: 272 pages
- Publisher: Scholarly Book Services Inc (Jun 27 2002)
- Language: English
- ISBN-10: 0807825859
- ISBN-13: 978-0807825853
- Product Dimensions: 28.8 x 18.7 x 2.5 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 4.8 out of 5 stars See all reviews (9 customer reviews)
- Amazon Bestsellers Rank: #620,170 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon
Magnolia Grill, Ben and Karen Barker's Durham, North Carolina, restaurant, is among the country's best places to dine. The couple--he's the chef, she's in charge of pastry--now offer Not Afraid of Flavor, a collection of their spirited, Southern-influenced recipes, plus culinary wisdom all cooks can use. Dishes like Celery-Fennel Chowder with Oysters and Bacon, Crab Cakes with Sauce Diablo and Corn Relish Salads, and Pan-Fried Pork Chops on Creamy Shrimp Hominy are representative of the book's deeply savory fare, conveyed in easy-to-follow recipes. Though many of these require multiple preparations, it's smooth sailing once ingredients are organized and procedures understood. Readers who enjoy a kitchen workout in the service of great eating and others interested in top-of-the-line American cooking should embrace the book.
Emphasizing their devotion to the freshest ingredients and encouraging readers to be similarly choosy, the authors then offer over 125 recipes in chapters like "Tar Heel Tapas," "Dixie Delights," and "A Few Cocktails" through sections on soups, entrées, breads, and desserts. Outstanding among the sweets are Double Chocolate Waffles with Strawberries and White Chocolate Ice Cream, the Chef's Favorite Lemon Tart, and Ginger-Lime Crème Caramels with Tropical Ambrosia. Bakers will also want to try Buttermilk Bread and a definitive recipe for flaky Angel Biscuits. Illustrated with color photos throughout, and with a helpful section on pantry basics, the book represents an American culinary journey that home cooks can now share. --Arthur Boehm
Review
"An enchanting book with all of the sunny flavors of the South clearly presented by this superbly creative culinary couple." -- Elizabeth Terry, Executive Chef, Elizabeth on 37th, and author of Savannah Seasons
"Ben and Karen Barker are the King and Queen of Flavor, which is truly the soul of Magnolia Grill." -- Chef Emeril Lagasse
"NOT AFRAID OF FLAVOR is perfect for those who love regional food." -- TRADITIONAL HOME
"[This book] enables a home cook to recreate restaurant-style fare....The results [are] outstanding....[It]is a terrific guide and learning tool." -- SAN FRANCISCO CHRONICLE
"Ben and Karen Barker are the King and Queen of Flavor, which is truly the soul of Magnolia Grill." -- Chef Emeril Lagasse
"NOT AFRAID OF FLAVOR is perfect for those who love regional food." -- TRADITIONAL HOME
"[This book] enables a home cook to recreate restaurant-style fare....The results [are] outstanding....[It]is a terrific guide and learning tool." -- SAN FRANCISCO CHRONICLE
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Outstanding Southern Cuisine with Twist!,
By
This review is from: Not Afraid of Flavor: Recipes from Magnolia Grill (Hardcover)
Having desired this cookbook for awhile, not disappointed in the least now that its in my collection.This is rich book, with a rectangular format with big print and nice photos accompanying each recipe, which is given in adequate instructions and comments. Knocked out by the variety and creativity of this recipe collection. They combine so many tastes and styles here --- Moraccan, Asian, Mexican, etc. Try these and you'll go bonkers as I--- Spicy Green Tomato Soup with Crab & Country Ham, Moraccan Roasted Eggplant Bisque with Grilled Chicken and Minted Yogurt, Roast Squab with Blackberry Essence & Carrot-Thyme Spaetzle, Pan Fried Mountain Rainbow Trout with Green Tomato and Lime Brown Butter Salsa on Sweet Potato, Artichoke and Crawfish Hash, or Grilled Sturgeon on Wild Rice Risotto with Butternuts, Grilled Leeks, and Cider Reduction. Desserts are exceptional here, especially: Brown Sugar Pear Poundcake, and the Banana Pecan Crostata with Jack Daniels vanilla ice cream. Super creative food, that takes some time and attention to prepare, but the results are worth it. Recommended for the serious cook who likes this food which ventures to truly zap the diner with flavor, flavor, flavor. Excellent!
3.0 out of 5 stars
Maggie in the Kitchen,
This review is from: Not Afraid of Flavor: Recipes from Magnolia Grill (Hardcover)
Restaurant Lulu's line of Mediterranean gourmet products reflects the training and culinary experiences of Chef Jody Denton, executive chef at Restaurant Lulu since 1995. Formally trained in the old-world cooking tradition, Denton has worked with such innovative restaurateurs as Wolfgang Puck, Mark Miller, and Rich Melman. He credits hot only this experience, but also extensive travel for inspiring the Lulu line. Denton returns with more than just traditional recipes. Many of the Lulu products are reinterpretations of classic Mediterranean staples and others are little known gems new to American palates. While the hearty cuisine of Provence inspires many of the products, others draw upon the cooking of Italy or North Africa: a truly pan-Mediterranean palette of flavors.
5.0 out of 5 stars
The Barkers are the Best!,
By A Customer
This review is from: Not Afraid of Flavor: Recipes from Magnolia Grill (Hardcover)
I'm a recent transplant from New York and have been spoiled rotten by its hundreds of cutting-edge restaurants and innovative chefs. But I have to tell you, the Barkers and Magnolia Grill are right up there. As a rule, I find chef cookbooks beyond the capabilities of the average-- or even the advanced-- home cook. NOT AFRAID OF FLAVOR is the exception. Not only are its recipes inviting, they're approachable. Moreover the story of the Barkers and their Durham, NC restaurant is warm and appealing. Thanks to the Barkers (not to mention several other local chefs they've mentored), this red-clay country is no gastromic wasteland. Even my New York City friends are impressed. I've given NOT AFRAID OF FLAVOR to half a dozen of them and they're as impressed by the cookbook as they are by the cooking they sampled at Magnolia Grill. From a huge Barker fan.
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