num_pages: 254
description: Since opening their Durham, North Carolina, restaurant in 1986, chefs Ben and Karen Barker have been hailed as rising stars of the American culinary scene. Their award-winning Magnolia Grill has been featured in publications such as Bon Appetit , Food &amp; Wine , the New York Times , and Southern Living . With a menu that changes daily and draws inspiration from fresh, often locally produced ingredients, the restaurant is the ultimate showcase for the bold, imaginative cuisine that embodies the Barkers' motto, Not Afraid of Flavor.From spectacular soups to inventive updates of classic American desserts, this beautifully illustrated book features more than 125 exciting recipes from Magnolia Grill. While not strictly Southern, many of the dishes display a Southern sensibility--making creative use of regional ingredients or offering a new twist on a familiar favorite. Clear, detailed directions encourage readers to try such "fearless" creations as okra rellenos, spicy green tomato soup with crab and country ham, pan-roasted duck breast with sun-dried cherry conserve, striped bass with oyster stew, wild mushroom bread pudding, brown sugar pear poundcake, and Jack Daniels vanilla ice cream.&lt;!--alternate version of 1st paragraph above, with awards included, for Since opening their Durham, North Carolina, restaurant in 1986, chefs Ben and Karen Barker have been hailed as rising stars of the American culinary scene. Both chefs have earned the James Beard Foundation's highest Ben was named Best Chef in the Southeast in 2000, and Karen was named Outstanding Pastry Chef for 2003. Their award-winning Magnolia Grill has been featured in publications such as Bon Appetit , Food &amp; Wine , the New York Times , and Southern Living . With a menu that changes daily and draws inspiration from fresh, often locally produced ingredients, the restaurant is the ultimate showcase for the bold, imaginative cuisine that embodies the Barkers' motto, Not Afraid of Flavor.--&gt;&lt;!--copy for pb Finalist, Best Regional/Local Cookbook, 2001 Gourmand World Cookbook Awards"A wonderful book. . . . This is as good a chef cookbook as has been published in the last several years, even in New York City.-- Los Angeles Times"For everyone who has relished a meal cooked by the Barkers, Not Afraid of Flavor is a love letter you'll want to savor every day.-- TasteFull" Not Afraid of Flavor is designed to really make [the Barkers'] celebrated cooking accessible for home cooks. The recipes are clear, easy to follow and, more to the point--they work in a home kitchen. . . . This beautiful and aptly named book may be the best buy on the cookbook shelves this year.-- Savannah Morning NewsThis beautifully illustrated cookbook features 125 favorite recipes from Ben and Karen Barker's Magnolia Grill, recently named one of the best restaurants in America by Gourmet magazine. Their clear, detailed directions encourage readers to try such delicious fare as cream of Vidalia onion soup, striped bass with oyster stew, pork osso bucco with creole baked beans, brown sugar pear poundcake, and Jack Daniels vanilla ice cream. This exciting collection of recipes showcases the rich layering of flavors, distinctive combination of fresh regional ingredients, and melding of traditional Southern cooking with other wide-ranging influences that have become the celebrated hallmarks of the chefs whose motto is "Not Afraid of Flavor."--&gt;&lt;!--alternate version of pb copy for This beautifully illustrated cookbook features 125 favorite recipes from Ben and Karen Barker, two chefs who have earned the James Beard Foundation's highest Ben was named Best Chef in the Southeast in 2000, and Karen was named Outstanding Pastry Chef for 2003. Their Durham, North Carolina, restaurant, Magnolia Grill, was recently named one of the best restaurants in America by Gourmet magazine. In this collection of mouth-watering recipes from Magnolia Grill, the Barkers' clear, detailed directions encourage readers to try such delicious fare as cream of Vidalia onion soup, striped bass with oyster stew, pork osso bucco with Creole baked beans, brown sugar pear poundcake, and Jack Daniels vanilla ice cream. These recipes showcase the rich layering of flavors, distinctive combination of fresh regional ingredients, and melding of traditional Southern cooking with other wide-ranging influences that have become the celebrated hallmarks of the chefs whose motto is Not Afraid of Flavor.--&gt;
language: English
title: Not Afraid of Flavor: Recipes from Magnolia Grill
titlecomplete: Not Afraid of Flavor: Recipes from Magnolia Grill
genres: Cooking, Cookbooks
ratings_count: 15
publisher: The University of North Carolina Press