Seasoned in the South Cookbook

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. TheNew York Timescalled it sacred ground for Southern foodies.Bon Apptitcalled it a legend.Travel & Leisuredescribed it as country cookin gone cool. A reviewer for theWashington Postsaid, the food is consistently outstanding, sort of nouvelle down home. AndDelta Skymagazine 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 Southoffers 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.