Matt Lee

When I first saw this book advertised many years ago, the concept intrigued me. I found a copy at my public library. While the recipes are not that difficult and are generally made from fresh, locally-sourced ingredients, I didn't find it to be a cookbook that fit the South in which I grew up--the Deep South. Most of the ingredients would not be able to be sourced locally away from the Eastern coastal areas. The flavors are not the ones I crave. Ultimately I found a couple beverages and one other dish I wanted to try. Much of the rest did not even remotely appeal to me. If you grew up near Charleston, Savannah, Wilmington, New Bern, or the Outer Banks, this may appeal to you. If you did not, find a cookbook more oriented to the Deep South.… (altro)