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Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.
Poole’s is also the story of how Christensen opened a restaurant, and in the process energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living.
With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
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Creators
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Publisher
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Release date
September 20, 2016 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781607746881
- File size: 96772 KB
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EPUB ebook
- ISBN: 9781607746881
- File size: 96657 KB
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Languages
- English
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Reviews
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August 1, 2016
The first two snacks, among the more than 100 recipes in this collection, are misleading: pimento cheese followed by deviled eggs might cause readers to think that this is another tome featuring good old Southern comfort food classics. But the James Beard Award–winning chef Christensen, owner of Poole’s and six other eateries in Raleigh, N.C., quickly reverses course, steering head-on into the wilds of modern cuisine with fried eggplant with burnt honey aioli, and turnip green fritters with whipped tahini. Dynamic flavor and texture combinations highlight the salad section, which includes tangy options such as heirloom tomatoes with crushed olives, crispy quinoa, and white anchovy dressing. The vast breadth of a diner menu perhaps explains why a standard recipe for potato latkes turns up in the vegetable chapter, though they would certainly go well as an accompaniment to the Poole’s steak, simply seasoned and served with a red wine pan sauce. Meanwhile, in his many full-color photos, Asheville photographer Johnny Autry shows a subtle appreciation for utensils: a thin knife tangential to a tomato pie, a school of seafood forks beside a bowl of mussels, and spoons and forks immersed in pork and dumplings. -
November 15, 2016
Poole's Diner is James Beard Award-winning chef Christensen's flagship restaurant in Raleigh, NC. Here, Christensen empowers home cooks to reproduce the diner's best-loved dishes, including chilled corn soup with cherry tomatoes, buttermilk fried chicken with hot honey, and sweet potato hummingbird layer cake. Like Nicolaus Balla and Cortney Burns's Bar Tartine, this cookbook showcases numerous flavor-building techniques, from using aromatic herb sachets to improve a pot of beans to toasting and grinding peppercorns before adding them to pimento cheese. VERDICT Mouthwatering Southern foods beckon to readers from the pages of this attractive restaurant cookbook, which recalls other excellent titles such as Frank Stitt's Southern Table. Highly recommended.
Copyright 2016 Library Journal, LLC Used with permission.
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