The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking

Chef Paul Fehribach of Big Jones in Chicago has been introducing locals to Lowcountry cuisine since 2008, focusing on local and sustainably grown heirloom crops and heritage livestock. He brings the rich stories and traditions of regional southern food to kitchens everywhere with his cookbook, The Big Jones Cookbook.

Format: Paperback / softback
Length: 288 pages
Publication date: 09 January 2024
Publisher: The University of Chicago Press

An original exploration of Southern heirloom cooking, focusing on history, heritage, and variety.

You might anticipate hearing about the culinary masterpieces created in the restaurant kitchens of Charleston, New Orleans, or Memphis, showcasing the finest Southern cuisine. From hearty red beans and rice to stewed okra to crispy fried chicken, these culinary experts have perfected their craft. However, it's worth noting that one of the most innovative chefs cooking heirloom regional Southern food is based in the heart of the grain-fed Midwest, in Chicago, rather than in the traditional biscuit country.

Since 2008, chef Paul Fehribach has been delighting Chicagoans with the delectable flavors of Lowcountry cuisine, while his restaurant, Big Jones, has become a beloved haven for the city's Southern diaspora. From its inception, Big Jones has been dedicated to using local and sustainably grown heirloom crops and heritage livestock to revive Southern cooking through meticulous technique and a unique perspective stemming from its Midwest location.

Now, Fehribach brings the rich stories and traditions of regional Southern food to kitchens everywhere with his highly anticipated cookbook, The Big Jones Cookbook. In this captivating culinary journey, Fehribach intertwines personal experience, historical knowledge, and culinary creativity, offering readers a treasure trove of tried-and-true takes on iconic Southern dishes like Reezy-Peezy, Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish.

Fehribach's dishes are a testament to his meticulous attention to historical and culinary detail. Each recipe is accompanied by insights about its origins, adding depth and intrigue to the culinary experience. Beyond the regional chapters, the cookbook features sections on breads, encompassing sweet potato biscuits and spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the iconic sazerac; desserts, including the delectable Sea Island benne cake; and an extensive section on snout-to-tail cooking, featuring homemade Andouille and pickled.

The Big Jones Cookbook is a celebration of Southern heritage and a testament to the enduring power of culinary innovation. It invites readers to explore the rich tapestry of flavors and techniques that define Southern cuisine and encourages them to embrace the traditions passed down through generations. Whether you're a seasoned chef or a culinary enthusiast, this cookbook is a must-have for anyone who seeks to elevate their cooking game and savor the soul of Southern cuisine.

Dimension: 229 x 152 x 33 (mm)
ISBN-13: 9780226829371