{"product_id":"the-big-jones-cookbook-9780226829371","title":"The Big Jones Cookbook","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eAn original look at southern heirloom cooking with a focus on history, heritage, and variety.    You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisinefrom hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwestin Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city's southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere.     Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach's dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs' feet.     Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“In \u003ci\u003eThe Big Jones Cookbook,\u003c\/i\u003e Fehribach has provided a firm sense of culinary place and heritage when it comes to southern food, along with recipes you can’t wait to make. He takes readers on a journey of the background of each recipe, both in his life and from a historical perspective. Time to go back to Chicago and enjoy eating his food in person again!” -- Nathalie Dupree, co-author of Mastering the Art of Southern Cooking\u003cbr\u003e“You need not be from the South to get the South and southern cooking; you simply need to be devoted. Fehribach is very devoted, complete with a side serving of biscuits smothered in savory debris gravy! He brings to his subject the factual ferocity and curiosity of a historian. He cooks it up with the contemplation and invention of a true artist. He serves it to us with genuine heart. I’d like to tell you a whole lot more about why I am giving \u003ci\u003eThe Big Jones Cookbook\u003c\/i\u003e a wide space on my kitchen counter, but I need to go now and find the ingredients for Reezy-Peezy, ca. 1780. You should, too.” -- Ronni Lundy, author of Shuck Beans, Stack Cakes, and Honest Fried Chicken\u003cbr\u003e“Fehribach is a bighearted anthropologist, history nerd, and kick-ass kitchen technician—in other words, the ideal chef to introduce Chicagoans to the pleasures of regional southern cuisine. \u003ci\u003eThe Big Jones Cookbook\u003c\/i\u003e distills the magic of his restaurant, the way Fehribach’s cooking manages to honor southern culinary traditions and ingredients in a resolutely contemporary way. This is food that tells stories, and here are all the hero recipes we’ve been craving, from Big Jones’s legendary fried chicken to classics like gumbo z’herbes to new originals like chicken-fried morels and benne ice cream. \u003ci\u003eThe Big Jones Cookbook\u003c\/i\u003e is major news on the southern-food front.” -- Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen\u003cbr\u003e“Fehribach has committed to memory the southern culinary canon, defined by writers like Grosvenor and Egerton. In \u003ci\u003eThe Big Jones Cookbook\u003c\/i\u003e, he channels their ethics and aesthetics, shaping an agrarian approach that he calls ‘modern homestead cooking.’ From turnip greens with potato dumplings to pawpaw panna cotta, Fehribach renders a cuisine that's both erudite and stomach-rumbling.” -- John T. Edge, coeditor of The Southern Foodways Alliance Community Cookbook\u003cbr\u003e“Through extensive research, intuition and personal experience, Fehribach gives context to many of our great southern classics, and creates some of his own along the way. His reverence for southern cooking and the people who help sustain it shine through in every recipe. I have already dog-eared dozens of pages!” -- Susan Spicer, chef and owner, Bayona, New Orleans\u003cbr\u003e“Much as Rick Bayless has done for Mexican food, so Fehribach has done for Southern culinary traditions, excavating old recipes, researching the foodways that surrounded them, and seeking out hard-to-find ingredients, some of which seem exotic though they once grew abundantly, even in the Midwest.” * Chicago Tribune *\u003cbr\u003e“I love Big Jones, and Fehribach’s dedication to preserving and resurrecting dishes from a wide variety of Southern cuisines, and how those dishes are grounded in regional history. . . . I was not only expecting recipes that would bring the history of my own home country to my table; I was expecting them to be enriched with Fehribach’s lifelong interest in history and geography. I wasn’t disappointed. . . . It’s a concise introduction to Fehribach’s approach, which draws on home cooking and high cuisine, using modern techniques to ‘reboot’ old dishes.” * Chicago Magazine *\u003cbr\u003e“Fehribach may hail from the Midwest, but that doesn’t stop him from being a regional Southern cooking expert and taking the time to teach us a thing or two about it. \u003ci\u003eThe Big Jones Cookbook\u003c\/i\u003e has recipes divided by geography. I happen to love this, because as we all know, preparations vary greatly depending on whether you’re in the coastal Low Country of South Carolina and Georgia, south Louisiana, or the Delta. With a little history and a lot of recipes, Fehribach takes you through regional cuisine that’s not only mouthwatering, but also easy to pull together.” * Washington Independent Review of Books *\u003cbr\u003e“A historic (and ground-breaking) take on Southern food.” * Eater *\u003cbr\u003e“An assiduous student of southern cooking, Big Jones’ owner Fehribach takes advantage of farm-fresh meats and produce to illustrate that even in an era of franchise fried chicken, genuine southern cooking can rise to haute cuisine. Scouring the legacy of the South’s best chefs, such as Edna Lewis and Paul Prudhomme, Fehribach advocates for stone-ground grains and old-fashioned sorghum molasses and lard. Recipes range from simple, traditional pimiento cheese and cornbread through freshly crafted headcheese and boudin sausages. He reveals his own long-guarded secret Kentuckiana fried-chicken recipe. The text’s depth and intelligence make this an appropriate cookbook far beyond regional boundaries.” * Booklist *\u003cbr\u003e“Organized by regions of the south, it’s a cookbook built on cookbooks, as Fehribach is a devoted digger into long-forgotten volumes. And there are fascinating sidelights on everything from the Italian etymology of the low-country slave dish reezy-peezy to the old Virginia origins of chicken-fried steak. At the same time, it’s not a book that belabors its subject—a more scholarly tome is up next for Fehribach—and it’s a highly practical book, based on oft-requested recipes time-tested in Big Jones’s kitchen.” * Chicago Reader, \"Best New Cookbook from Chicago\" *\u003cbr\u003e“Paul is unique in that he doesn't look forward at what Southern food could be, he's looking backward at what it once was. He loves 100 year-old handwritten recipes, time-honored technique, and heirloom ingredients.” * Huffington Post *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface\u003cbr\u003e Acknowledgments\u003cbr\u003e Breads     Skillet Cornbread\u003cbr\u003e      Sally Lunn\u003cbr\u003e      Popovers\u003cbr\u003e      Farmstead Biscuits\u003cbr\u003e      Sweet Potato Biscuits\u003cbr\u003e      Cheddar Biscuits\u003cbr\u003e      Beignets\u003cbr\u003e      Buckwheat Banana Pancakes\u003cbr\u003e      Antebellum Rice Waffles\u003cbr\u003e      Salt-Rising Bread\u003cbr\u003e      Abruzzi Rye Bread\u003cbr\u003e      Awendaw SpoonbreadInspirations from the Lowcountry     Benne Oyster Stew\u003cbr\u003e     She-Crab Soup\u003cbr\u003e     Carolina Gold Rice and Boiled Peanut Perlau\u003cbr\u003e     Pickled Shrimp\u003cbr\u003e     Creamy Grits\u003cbr\u003e     Shrimp and Grits\u003cbr\u003e     Reezy-Peezy, ca. 1780\u003cbr\u003e     Mustard Barbeque Sauce\u003cbr\u003e     Sea Island Benne Cake\u003cbr\u003e     Roux Icing\u003cbr\u003e     Sea Island Benne Ice Cream\u003cbr\u003e     Coconut Cream Cake\u003cbr\u003e     Cream Cheese IcingSouth Louisiana    Crawfish Boudin Fritters\u003cbr\u003e     Gumbo Ya-Ya\u003cbr\u003e     Cajun Seasoning\u003cbr\u003e     Creole Boiled Rice\u003cbr\u003e     Gumbo z’Herbes\u003cbr\u003e     Crawfish Étouffée\u003cbr\u003e     Barbecued Shrimp\u003cbr\u003e     Creole Seafood Seasoning\u003cbr\u003e     Red Beans\u003cbr\u003e     Voodoo Greens\u003cbr\u003e     Brown Butter Roasted Palm Hearts\u003cbr\u003e     Debris Gravy\u003cbr\u003e     Rémoulade\u003cbr\u003e     Eggs New Orleans\u003cbr\u003e     Poached Eggs\u003cbr\u003e     Crab Cakes\u003cbr\u003e     Béarnaise\u003cbr\u003e     Potatoes O’Brien\u003cbr\u003e     Bread Pudding\u003cbr\u003e     Cherry Bavarian Cream\u003cbr\u003e The Appalachian Highlands    Sautéed Ramp Greens with Benne\u003cbr\u003e     Grilled Asparagus with Cottage Cheese and Lemon\u003cbr\u003e     Pimiento Cheese\u003cbr\u003e     Hominy\u003cbr\u003e     Succotash\u003cbr\u003e     Old Virginia Fried Steak, ca. 1824\u003cbr\u003e     Chicken-Fried Morel Mushrooms\u003cbr\u003e     Sawmill Gravy\u003cbr\u003e     Turnip Greens with Potato Dumplings\u003cbr\u003e     Pan-Fried Ham with Redeye Gravy\u003cbr\u003e     Buttermilk Pie\u003cbr\u003e     Jelly Roll Cake\u003cbr\u003e     Salty Sorghum TaffyKentuckiana    Chicken and Dumplings, ca. 1920\u003cbr\u003e     Sweet Tea–Brined Pork Loin\u003cbr\u003e     Fried Chicken\u003cbr\u003e     Duet of Duck with Bourbon Giblet Jus\u003cbr\u003e     Potted Duck\u003cbr\u003e     Rutabaga Confit\u003cbr\u003e     Creamed Brewster Oat Groats with Parsnips and Hen of the Woods\u003cbr\u003e     Braised Sausages with Sauerkraut and Parsnips\u003cbr\u003e     Mashed Potatoes\u003cbr\u003e     Charred Brussels Sprouts with Shallots and Pecans\u003cbr\u003e     Black Walnut Sorghum Pie\u003cbr\u003e     Short Crust for Sweet Pies\u003cbr\u003e     Chocolate Pecan Tart\u003cbr\u003e     Pawpaw Panna Cotta\u003cbr\u003e     Persimmon Pudding Pie\u003cbr\u003e     Salty Sorghum Ice Cream\u003cbr\u003e The Delta and Deep South    Cheese Straws\u003cbr\u003e     Boiled Peanuts\u003cbr\u003e     Fried Green Tomatoes\u003cbr\u003e     Goat Cheese and Potato Croquettes\u003cbr\u003e     Pecan Chicken Salad\u003cbr\u003e     Crispy Catfish à la Big Jones\u003cbr\u003e     Crowder Peas\u003cbr\u003e     Sweet Potato Hash\u003cbr\u003e     Mississippi Mud Pie\u003cbr\u003e     Red Velvet Cake\u003cbr\u003e The Bar    Sazerac Cocktail, ca. 1940\u003cbr\u003e     Chatham Artillery Punch\u003cbr\u003e     Oleo-Saccharum\u003cbr\u003e     The Consummation\u003cbr\u003e     Sweet Leaf\u003cbr\u003e     Blue Yodel No. 1\u003cbr\u003e     Bloody Mary Jones\u003cbr\u003e     Death in the Afternoon\u003cbr\u003e     Cherry Bud Bitters\u003cbr\u003e     Rhubarb Julep\u003cbr\u003e     Brandy Fix\u003cbr\u003e The Pantry    Clarified Butter\u003cbr\u003e     Basic Mayonnaise\u003cbr\u003e     Green Goddess\u003cbr\u003e     Standard Canning Instructions for Shelf-Stable Pickles and Preserves\u003cbr\u003e     Chow-Chow\u003cbr\u003e     Bread and Butter Pickles\u003cbr\u003e     Piccalilli\u003cbr\u003e     Five-Pepper Jelly\u003cbr\u003e     Okra Pickles\u003cbr\u003e     Raspberry Preserves\u003cbr\u003e     Elderberry Jelly\u003cbr\u003e     Apple Butter\u003cbr\u003e     Pickled Peaches\u003cbr\u003e     Preserved Quince\u003cbr\u003e     Kumquat Marmalade\u003cbr\u003e     Savory Benne Crackers\u003cbr\u003e     Worcestershire Sauce\u003cbr\u003e     Basic Vinaigrette\u003cbr\u003e     Bourbon and Brown Sugar MustardThe Whole Hog    Andouille\u003cbr\u003e     Boudin\u003cbr\u003e     Boudin Rouge\u003cbr\u003e     Chaurice\u003cbr\u003e     Head Cheese\u003cbr\u003e     Tasso\u003cbr\u003e     Bacon\u003cbr\u003e     Ham\u003cbr\u003e     Pickled Pig’s Feet\u003cbr\u003e     Lard\u003cbr\u003e     Crackling, aka GratonsNotes on Sources\u003cbr\u003e Index","brand":"The University of Chicago Press","offers":[{"title":"Default Title","offer_id":49400137122135,"sku":"9780226829371","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780226829371.jpg?v=1730469847","url":"https:\/\/bookcurl.com\/products\/the-big-jones-cookbook-9780226829371","provider":"Book Curl","version":"1.0","type":"link"}