Stir Ups or Remembering Bill Neal

Stir Ups

Author: Junior Welfare Leagu

Stir-Ups salutes the unique flavor of today's Home on the Range. Oklahoma, with its blue skies and golden fields of grain, offers its own flavor to America's kitchens. Whether you are stirring up a gourmet treat or simply making play dough... Stir-Ups brings unique flavor to your table.

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Remembering Bill Neal: Favorite Recipes from a Life in Cooking

Author: Moreton Neal

A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence.

Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill's former wife and business partner, Moreton Neal, has compiled a book that embodies the diversity and range of his cooking and illustrate the aesthetic that he applied to making meals. Remembering Bill Neal features more than 150 recipes--most of them never published before--from all stages of Bill's career: classic French dishes from La Residence, Southern traditional cooking from Crook's Corner, and fast and easy recipes from home. Moreton's introductory passages and headnotes introduce Bill to readers and put his recipes in the context of his career and his legacy as a chef.

Part cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal's influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home and professional cooks.

Library Journal

Neal (1950-91) is best remembered as a celebrated innovator of Southern cooking through his two Chapel Hill (NC) restaurants and three cookbooks, most notably Bill Neal's Southern Cooking. A creative chef and food historian, Neal documented ancient recipes and reveled in regional variety and, in doing so, raised Southern cooking's social status. As his former wife and business partner, the author is well qualified to examine Neal's life and his recipes. She organizes the book into three distinct chapters, the first two taking their names from his restaurants. "La R sidence" features French continental cuisine with a Southern twist; "Crook's Corner" offers Lowcountry, Carolina Piedmont, and Cajun dishes; and "At Home" presents family favorites and seasonal dishes. Each chapter has several pages of introduction, and each recipe has a few lines of elaboration on its history or evolution. At first glance, this collection is almost too diverse (where else would Osso Bucco appear in the same pages as Deviled Eggs?), but it functions as an entertaining memoir as well. An essential purchase for research collections in the culinary arts; for public libraries it will have regional interest.-Julie James, Forsyth County P.L., NC Copyright 2004 Reed Business Information.