Seasoned in the South: Recipes from Crook's Corner and from Home [Paperback]

This expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes.

Crooks Corner has gained national renown since it opened its doors in 1982. The New York Times called it sacred ground for Southern foodies. Bon App?tit called it a legend. Travel & Leisure described it as  country cookin gone cool. A reviewer for the Washington Post said, the food is consistently outstanding, sort of nouvelle down home. And Delta Sky magazine declared it the best place to eat in Chapel Hill, in North Carolina and possibly on Earth.

For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the Souths liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smiths marvelously uncomplicated recipes Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbetthe new bistro food of the South.