The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen (Hardcover)
Southern cooking meets the Brooklyn foodie scene, keeping charm (and grits) intact
Georgia native Nicole Taylor spent her early twenties trying to distance herself from her southern cooking roots--a move "up" to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood.
The Up South Cookbook is a bridge to the past and a door to the future. The recipes in this deeply personal cookbook offer classic Southern favorites informed and updated by newly-discovered ingredients and different cultures.
Here she gives us pimento cheese elevated with a dollop of creme fraiche, grits flavored with New York State Cheddar and blue cheese, and deviled eggs made with smoked trout from her favorite Jewish deli. Other favorites include Collard Greens Pesto and Pasta, Roasted Duck with Cheerwine Cherry Sauce, and Benne and Banana Sandwich Cookies.
The recipes speak to a place "where a story is ready to be told and there is always sweet tea chilling."
This promises to be a new Southern classic.
— Bryant Terry, author of Afro-Vegan
Southern food is a packed pantry of stories, but luckily there is a new generation making sense of it like never before. Nicole Taylor has penned a beautiful ode to the land I call home.
— Hugh Acheson, award-winning chef and cookbook author
In this book, Nicole Taylor captures the generosity of Southern cooking. Her recipes are inviting and substantial, and they offer up a heaping serving of Southern hospitality no matter where you live.
— John Becker and Megan Scott, authors of Joy of Cooking
Nicole Taylor's take on Southern favorites is creative, fresh, and alive with flavor. She's also a delightful storyteller, and it is such a treat to be invited into her warm and welcoming Up South home.
— Lisa Fain, author of The Homesick Texan's Family Table
I love Nicole Taylor, and I love The Up South Cookbook. This lyrical, thoughtful, delectable cookbook both records and updates the nourishing traditions of an upbringing where there was always a feast or Sunday dinner to feed aplenty.
— Ronni Lundy, author of Sorghum's Savor