Full version Collards & Carbonara: Southern Cooking, Italian Roots For Online
- 4 years ago
https://msc.realfiedbook.com/?book=1616285400
This is not a straightforward cookbook. This is a manifesto. When you finish this book, you will know not only how to cook some of the dishes that have brought us some marginal amount of success. You?ll also know why we cook the way we do. Are we trying to convince of you something? Hell, yes we are. We are not playing around here. We are here to work. We want to have fun, but we want to work hard while we do it. We want to show you what happens when you mix southern ingredients with Italian flavors. We want you to experience what it is when you take a lemonade-sipping, Maker?s Mark-swilling, tobaccy chomping redneck and combine it with a loud-talking, wine gulping, grapa loving Italian. We want to express the meaning between food and life. And life and history. And history and food. And yes, how deeply, truly connected everything in the kitchen leading to a plate is. Hold on, we are headed somewhere. We hope it?s fun. And we hope it?s work. This is our manifesto. We really want to focus on the mix of Southern and Italian and we have a vision about how we want to do it.Our idea is that the table of contents reads as a timeline that leads to the opening of the restaurant and from there extends forward as we have, into new obsessions, showing how each new thing is connected to our past.We picture the cookbook as a manifesto with 100 great recipes, rather than a list of recipes. We want to really show who we are in our food, and that comes from the things we?ve been lucky enough to witness and take part in during our lives. In other words, we are preaching a gospel of freshness, of local, of flavor, of Italian Cooking, Southern Roots.We?ve talked about what we like in cookbooks and we think that what makes a great one goes beyond the listing of recipes but frames the recipes in a story. We hope you agree. To that end, here is an early rendering of the table of contents:Chapter 1: Roots and Maw MawsA chapter that profiles our grandmother?s cooking and highlights dishes we?ve done in the restaurant that reflect things they taught us. From Ravioli to Stocks, this chapter would get to the basics.Chapter 2: The Non-Culinary College YearsThis highlights how we went our own separate ways for a bit and found ourselves drawn back to food. Food in this chapter would be reflective of our time as southern boys, from sunflower seed risotto to a recipe for a killer ?hot dog.?Chapter 3: Johnson and WalesThis highlights our time in Charleston, living by the water, learning to cook fish, and learning to cook professionally. The food in this chapter would showcase our food that we?ve felt was inspired by really fresh, delish fish and go further into developing professional techniques, like a demi glace.Chapter 4: Memphis and a Master ChefThis chapter highlights our time studying with our Mentor Master Chef Jose Gutierrez. We want to highlight dishes that we?ve had here at the restaurant that remind us of home whenever we?re away, from our barbequed bone marrow to working with rabbits and foie gras.Chapter 5: The Mother Land: ItalyThis chapter highlights our six months in Italy. It?s where we first saw an animal slaughtered and where our food philosophy kicked into hyper focus. From this time forward, we would feel like we had a vision for what we wanted our food to be. Food would include truffled chicken livers to pastas from Calabria.Chapter 6: UsThis chapter would highlight the story of finding AMIK, working on our first menus and how challenging it was to make sure that the day we opened, we opened the restaurant we wanted, a restaurant that defines what it is to do Italian Cooking with Southern Roots. It would also include sections on our inspirations, from Billy Reid, Mark Newman, the SFA to new people and things we are obsessed with, Otis James, offal. Each of these subjects would connect back to previous chapters, showing the full circle of influence to inspiration.
This is not a straightforward cookbook. This is a manifesto. When you finish this book, you will know not only how to cook some of the dishes that have brought us some marginal amount of success. You?ll also know why we cook the way we do. Are we trying to convince of you something? Hell, yes we are. We are not playing around here. We are here to work. We want to have fun, but we want to work hard while we do it. We want to show you what happens when you mix southern ingredients with Italian flavors. We want you to experience what it is when you take a lemonade-sipping, Maker?s Mark-swilling, tobaccy chomping redneck and combine it with a loud-talking, wine gulping, grapa loving Italian. We want to express the meaning between food and life. And life and history. And history and food. And yes, how deeply, truly connected everything in the kitchen leading to a plate is. Hold on, we are headed somewhere. We hope it?s fun. And we hope it?s work. This is our manifesto. We really want to focus on the mix of Southern and Italian and we have a vision about how we want to do it.Our idea is that the table of contents reads as a timeline that leads to the opening of the restaurant and from there extends forward as we have, into new obsessions, showing how each new thing is connected to our past.We picture the cookbook as a manifesto with 100 great recipes, rather than a list of recipes. We want to really show who we are in our food, and that comes from the things we?ve been lucky enough to witness and take part in during our lives. In other words, we are preaching a gospel of freshness, of local, of flavor, of Italian Cooking, Southern Roots.We?ve talked about what we like in cookbooks and we think that what makes a great one goes beyond the listing of recipes but frames the recipes in a story. We hope you agree. To that end, here is an early rendering of the table of contents:Chapter 1: Roots and Maw MawsA chapter that profiles our grandmother?s cooking and highlights dishes we?ve done in the restaurant that reflect things they taught us. From Ravioli to Stocks, this chapter would get to the basics.Chapter 2: The Non-Culinary College YearsThis highlights how we went our own separate ways for a bit and found ourselves drawn back to food. Food in this chapter would be reflective of our time as southern boys, from sunflower seed risotto to a recipe for a killer ?hot dog.?Chapter 3: Johnson and WalesThis highlights our time in Charleston, living by the water, learning to cook fish, and learning to cook professionally. The food in this chapter would showcase our food that we?ve felt was inspired by really fresh, delish fish and go further into developing professional techniques, like a demi glace.Chapter 4: Memphis and a Master ChefThis chapter highlights our time studying with our Mentor Master Chef Jose Gutierrez. We want to highlight dishes that we?ve had here at the restaurant that remind us of home whenever we?re away, from our barbequed bone marrow to working with rabbits and foie gras.Chapter 5: The Mother Land: ItalyThis chapter highlights our six months in Italy. It?s where we first saw an animal slaughtered and where our food philosophy kicked into hyper focus. From this time forward, we would feel like we had a vision for what we wanted our food to be. Food would include truffled chicken livers to pastas from Calabria.Chapter 6: UsThis chapter would highlight the story of finding AMIK, working on our first menus and how challenging it was to make sure that the day we opened, we opened the restaurant we wanted, a restaurant that defines what it is to do Italian Cooking with Southern Roots. It would also include sections on our inspirations, from Billy Reid, Mark Newman, the SFA to new people and things we are obsessed with, Otis James, offal. Each of these subjects would connect back to previous chapters, showing the full circle of influence to inspiration.