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a glossary of food terms
Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation
These crucial components can be mixed in a variety of ways
yet delicious
well-established food culture
Bill Neal's Southern Cooking (1989, VG) Mexico a glossary of food termsShop Notes: With a gift for cooking and a stellar collection of recipes, Bill Neal, who bridged the 1980s fascination with French influenced "gourmet cuisine" and traditional southern flavors, became a leader in the regional food renaissance of the 1980s. As a founding partner in Chapel Hill, North Carolina's legendary restaurant Crook's Corner, he made humble regional cuisine like Shrimp and Grits, Buttermilk Cornbread with Cracklins, and Boned Quail
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