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"With a narrative
as rich as the
stocks that he
cooks, Bill Smith
invites the reader
to come into his
kitchen.
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There he shares truly magical Southern dishes like Green Tabasco Chicken, Persimmon Pudding, and mayhaw and honeysuckle sorbets. In Seasoned in the South, Smith unvels an exciting new chapter in our region's cuisine."
— William Ferris, Coeditor of Encyclopedia of Southern Culture
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 | has been
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the 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 were selected for The 150 Best American Recipes and Food & Wine magazine's Best of the Best.
Be sure to visit Bill Smith's blog A Year in the Kitchen and follow the daily triumphs and tribulations of a working
chef.
Read More >
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