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B. Smith Cooks Southern-Style, by Barbara Smith
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Barbara Smith, the famed fashion model who was the first African American to appear on the cover of Mademoiselle magazine, went on to build an empire that includes television shows, restaurants, her own furniture line (another first for an African American woman), and other lifestyle products from rugs to kitchenware.
Called "one of the most formidable rivals of Martha Stewart" by The Wall Street Journal, Barbara Smith not only shattered glass ceilings, she also brought America a casual, elegant, easy style that is all her own.
With B. Smith Cooks Southern-Style, Barbara focuses solely on the food -- no table settings, no party plans -- and gives readers more than 200 recipes and tales from her incomparable career. Readers and cooks will be surprised: for a skinny girl, she knows her way around cornbread, fritters, and pain perdu.
She also knows and passes on lots of tips and strategies for bringing down the calorie count without losing flavor.
From Cajun and Creole to Soul Food and beyond -- including some of the many ways to use smoked pig -- Barbara treats the home cook to a mouthwatering tour of Southern cuisine. Crave the classic Southern white meat? Barbara gives Catfish Fingers a tweak with a Guinness-flavored tartar sauce. Many iconic dishes of the American South are here -- Frogmore Stew, Jambalaya, Kentucky Burgoo, and Étouffée, along with updated versions of old favorites such as Vegetarian Étouffée, Chocolate Chip Dessert Sliders, and Bananas Foster converted into a sundae. Barbara even gives up the recipe for Swamp Thang, a riff on favorite Southern flavors and a perennial selection at her restaurants.
As The New York Times Magazine noted, "B. Smith's goal is to get you looking good and having fun." And with dishes such as Root Beer Barbecued Pulled Pork, Collard Greens Slaw, and Coconut-Pecan Cupcakes, how could you not have fun?
- Sales Rank: #475879 in Books
- Published on: 2009-11-03
- Original language: English
- Number of items: 1
- Dimensions: 1.08" h x 8.34" w x 9.42" l, 1.90 pounds
- Binding: Hardcover
- 336 pages
From Publishers Weekly
Southern cooking—both contemporary and traditional—may be having its moment, and it gets a friendly cookbook treatment from a celebrated African-American lifestyle restaurateur. While Smith has authored two books on entertaining and operated her iconic B. Smith restaurants in New York; Washington, D.C.; and Long Island for years, she actually considers this her cookbook debut, which she says, was inspired by her desire to share her love of Southern food while giving it an update. Chapters follow traditional categories such as brunch, appetizers, meat and so on. Interspersing recipes with facts about their historical or personal origin, Smith introduces readers to the nuances of the region's cuisine, from Carolina low country's shrimp and grits to the Cajun maque choux of Louisiana. (For any readers who ever wanted to attempt turducken at home, Smith has a multipage explication.) The contemporary spin comes in the form of eggplant fries with tomato truffle ketchup, sweet potato salad with orange-maple dressing, and chocolate chip dessert sliders. Where possible, she has substituted healthier renditions, eliminating fatty meats or reducing sugar. Smith tops it off with a chapter devoted to beverages, including a number of interesting cocktails (pistachio margarita-tini and strawberry sangria with rose geranium), which, in keeping with her home-entertaining pedigree, will get the party started. Throughout, Smith remains an affable host, keeping the proceedings accessible and fun. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
B. Smith is a former fashion model turned restaurateur, television host, author, entrepreneur and entertainer extraordinaire renowned for her casual yet elegant approach to living. In 1999, she hosted B Smith with Style which aired nationwide and in 40 countries. A native of western Pennsylvania (where she was raised by a bunch of Southerners who went north), B started her career as a fashion model, gracing the covers of 15 magazines, before moving on to restaurants and televison.
She lives in New York City and Sag Harbor, New York with her husband and partner, Dan Gasby, and their daughter.
Excerpt. © Reprinted by permission. All rights reserved.
Introduction
Why a Southern Cookbook Now?
"Are you from the South?" Through the years, I think I've been asked that question as much as, "How are you?"
"No, I'm not from the South but I'm from southwestern Pennsylvania," I answer, always with conviction and a smile. My family ended up in southwestern Pennsylvania by way of North Carolina and Virginia, where the first enslaved Africans arrived. Like many families, ours boasted strong Southern roots, and nowhere was it more evident than in my mother's, grandmother's, and aunts' pots and pans.
While researching this book and the heritage of Southern cooking, I discovered that there's more Southern in me than I'd realized. Eastern West Virginia borders southwestern Pennsylvania, and along with that border we also share a culture. Growing up, I never differentiated between Northern and Southern cooking; all I knew was the food we ate, and it wasn't good -- it was great. My mother cooked like our neighbors cooked. I thought people all over the country ate the way we did. I didn't know the difference until I traveled north to the other side of Pittsburgh. That's where I saw for the first time cornbread inside a turkey, instead of inside my mother's iron skillet!
When I started modeling and traveling with the Ebony Fashion Fair, I was lucky to be able to explore different kinds of foods. But when I was back in New York, it had to be Southern. Trips to the Horn of Plenty, The Pink Tea Cup, Sylvia's, and Wells for its famous chicken and waffles were musts. It wasn't easy staying model thin savoring a plate of smothered chicken, but over time I learned how to enjoy the food I loved by eating in moderation. I had to choose between my taste buds and my budding career.
I've always had more than a sprinkling of Southern dishes on my restaurants' menus. At the first B. Smith's in New York, it was a tradition to have chitlins on the New Year's Eve menu. It brought back memories of my mother preparing chitlins all day to make sure they were ready and right for the New Year. B. Smith's New York wasn't a soul food restaurant, but the funny thing about Southern food is that you put a couple of those kinds of dishes on the menu and people anoint it Southern. My goal was to always keep it eclectic. I like to think of the Southern dishes we served as inspired cooking. B. Smith's in Washington, D.C. was a different story. Since it was in the South, I had to have a great Southern chef, and I found him with the help of the famous Louisiana chef Paul Prudhomme.
Southern cuisine is bigger than crispy fried chicken and collard greens. It's a culturally rich and diverse cuisine with history in its ingredients, flavors, and textures. I like to look at it as a cultural artifact of the Old South. There's nothing like it. What other cuisine has had its journey? New settlers, enslaved Africans, enslavers, and Native Americans all had a stake in it.
In the world of food, I consider myself an explorer inside and outside the kitchen. I learn something from every bite, whether I prepared it or not. What better way to satisfy one's curiosity than with food?
I learned that the seductive flavors of Louisiana Creole cuisine have roots in France. I learned that Cajun gets its lively and spicy reputation from traditional African cooking. I respect the Upper South's penchant for pork and knowing what to do with it as much as I respect and love the Low Country's skill with seafood and various combinations.
Contrary to popular thought, enslaved Africans didn't bring their favorite foods with them. Slavery wasn't nice that way. Along with their human cargo, enslavers transported seeds to grow fruits and vegetables, like watermelon and okra. Once on land, enslaved Africans cultivated the land and planted the seeds.
And Native Americans brought a whole lot more than corn to the table. Thanks to them, early settlers' meals became more interesting and flavorful with a variety of squashes, tomatoes, and all kinds of beans, peppers, and fruits.
The big American Southern breakfast was attributed to the British fry-up, a meal heavy on pork, eggs, fried bread, and potatoes. The settlers were big hunters and didn't discriminate when it came to eating various parts of an animal, such as organ meats that included intestines, or chitterlings. Contrary to popular belief, whites, blacks, and Native Americans ate a lot of the same foods. What was different were the conditions under which they ate them. When you put all of this history together in a big pot, we call that Southern cuisine.
What I wanted to do with the recipes in this book was to bring modern eating to an old-school cuisine. Southern cooking with its rich and sometimes fat-laden qualities hasn't withstood the test of time with the health food movement. Today it's more about eating what's better for you than just what tastes good. I believe that we can have our Southern food and eat it too, with all the flavor we want and without the fat we don't need.
Let me get something straight: I like fat. It adds flavor like no other ingredient I've ever come across in all of my experience cooking. What I've done is lighten up the traditional Southern dishes we love by revisiting their original recipes, unlocking old secrets to perfect taste, and creating new ones. Talk about new ideas -- anyone for Alligator Sausage Patties? We can't seem to make enough Braised Black-Eyed Peas and Greens for the restaurants; now you can make all you want in your own home. Learn my secret to how I cut down the fat when I make chitterlings; you won't be disappointed. (My husband, Dan, put a hurtin' on them.) There's a whole section on sauces and gravies, recipes so delectable it's a pity they have to go on top of something.
I love Southern food. I love the way it blankets me in comfort. I love the warm and loving memories it evokes. And there's nothing like seeing Dan and our daughter, Dana, light up when something Southern is on the table. It makes me the happiest gal from southwestern Pennsylvania.
Copyright © 2009 by Barbara Smith
Most helpful customer reviews
8 of 8 people found the following review helpful.
Southern Goodness, from start to finish
By J
My family is from the South. I fondly remember my grandmother and aunt cooking good old fashioned family dinners that included the best of Southern cuisine when I was a child. As an adult, I thought those days were gone for good. I would find a recipe here and there, but nothing like they made in the past. I always longed for some good old fashioned Southern foods. I knew the basic (and a few not-so-basic) dishes, but nothing like what they used to whip up. I decided to give this book a try. Southern food has traditionally been high in fat and and rich ingredients. I can remember watching my grandmother nonchalantly toss an entire stick of butter or huge scoops of lard into her dishes. The author discusses this topic and reveals that she took traditional Southern dishes and attempted to modernize them by making them healthier and less fattening. She accomplishes this, for the most part. However, there are still plenty of rich dishes for those who want to go all out (cheese grits anyone?)
The dishes themselves offer a nice variety. There are the more exotic: (alligator, turtle soup, poached quail eggs), the less exotic: (chitterlings, chicken livers), and the normal: (grits, cornbread, okra, gumbo, hash, catfish, etc). Recipes are offered for brunch, appetizers, breads and dressings, soups and stews, salads, meats, poultry, seafood, side dishes, sauces and condiments, desserts, and beverages. There is a nice diverse mix of dishes to satisfy every palate. I admit, I haven't tried all of the dishes offered in this book (and doubt I will ever try some, such as the gator), but there are more than enough dishes available that remind me fondly of my roots. The author even throws in welcome little familiar touches that I had grown accustomed to, like tossing a little sugar in the cornbread mixture to make a sweeter bread. Some of my favorite dishes from the book: cheese grits, smothered chicken livers, lobster grits, buttermilk biscuits, cornbread, corn fritters, seafood gumbo, jerk spiced beef tenderloin, marinated fried chicken, chicken fried steak, bacon wrapped scallops, spiced catfish with black eyed pea gravy, southern styled collard greens, and ALL of her desserts! For good measure, a few cocktail mixes are tossed in. Both alcoholic and non-alcoholic drinks are offered. The recipes are clear and easy to follow. Even inexperienced cooks should have little difficulty preparing them.
The book is hardcover. The pages are mostly standard grade black and white text. There are several b/w pictures throughout and there is a 16-page full color glossy section in the middle that features some of the highlighted recipes. It's not the fanciest cookbook around, but it gets the job done.
What is true "Southern" cooking is a subjective topic. Some consider southern cooking the traditional "soul food" while others consider it a little more exotic like raccoon & gator (One of these I actually ate. Hint, it wasn't the gator). There are several dishes that I ate as a child and considered Southern cuisine that aren't included in the book. There are also some dishes that I'd never heard of prior to reading this book. The main thing I looked for were the staples: greens, cornbread, pork dishes (including chitterlings), fried chicken, grits, black eyed peas, macaroni and cheese, and catfish. All of these are present and plentiful in this book, along with many more. Mrs. Smith starts with brunch and ends with a nightcap. Regardless of whether you have your own particular feelings about what is or isn't Southern cooking, you are sure to find some cherished favorites in this book, from beginning to end.
3 of 3 people found the following review helpful.
Root Beer Pulled Pork, Cornbread, and Pecan-Coconut Cupcakes.
By Patrick McCormack
The book is fun to page through, and has a nice mix of recipes, some challenging, others easy to make. I made the root beer pulled pork, and it was really excellent. The cupcakes and cornbread were good accompaniement, with a simple salad. An easy Saturday night meal. I know that this food is southern, with greens, catfish, and easy comfort foods, but it is the kind of food that goes well with cold beer and comfortable friends, flavor with a certain style and charm. I buy about ten cook books per year and keep three of the ten, and this one stays.
7 of 9 people found the following review helpful.
Quality recipes but design details could have been much better (details)
By Patrick W. Crabtree
I'll say up front that if you know someone who is particularly keen on southern recipes then this book might make a nice gift; however, it has some drawbacks.
There are certain features that I appreciated in this cookbook, the greatest of which are the recipes themselves. About half of these dishes will likely see frequent preparation which is a pretty good average as cookbooks go. The other half are fine but not many folks will jump in to make the Lobster Grits (page 16), the Duck Jambalaya (page 79), or the Grouper with Persimmon Salsa (page 186) -- still a few self-motivated souls will endeavor to try these more unusual dishes and such recipes do present us with some new culinary ideas.
The book lies open fairly flat and is of a manageable size (9 1/2" x 8 1/4" x 1") -- there are 326 pages, including a coherent index. Just over 200 recipes are included in the work and most of the old southern standbys are in here. A number of the dishes are featured in color photographs (multiple dishes per photo) in a center section of the book. Finally, interest in Southern Cooking is clearly broad enough to justify yet another cookbook on the topic.
I wish the publisher (Scribner) had skimped more on the just jacket and had invested the savings in the actual book cover which, in this instance, seems little better than one found on a book club edition novel. And the idea of having most of the photos in the center of the book instead of appurtenant to their respective recipes is always cumbersome.
The author has included some useful tips (e.g., how to butterfly a Cornish hen, page 156) but these techniques are not illustrated, an initiative which seems pretty basic to me. A few recipe ingredients might not be all that easy to find at local grocery stores (e.g., mango gelatin, quail eggs) but this is only of minor concern - substitutions can be made.
In summary, I thought the book lacked innovation to the degree that the recipes fail to nudge one into their kitchen. The meat and poultry recipes are all pretty solid but again, they didn't seem all that exciting. Recipes of equal quality can be found for free online and the stated retail price of this cookbook is thirty-five dollars, (an overblown figure which is always immediately cut at most outlets.)
If you aren't on fire to obtain this cookbook, I suspect that you'll be able to locate it on the "sale table" at the chain bookstores in a year or so.
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